Sour Cream Chicken Quiche

1 (9 inch) frozen prepared pie crust, thawed

1 Tbsp olive oil

1/4 c chopped onion

1/4 c chopped green bell pepper

1 Tbsp all-purpose flour

1 c cooked, cubed chicken meat

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground black pepper

1/2 c shredded sharp Cheddar cheese

1/2 c shredded Swiss cheese

2 eggs, lightly beaten

3/4 c milk

3/4 c sour cream

Preheat oven to 400 degrees and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill.

Heat olive oil in a medium skillet over medium hight heat. Saute onion and bell pepper for 3 minutes, stirring frequently. Add flour, then cook and stir for an additional 2 minutes. Finally stir in chicken, salt, nutmeg and pepper until well mixed.

Spread chicken mixture over the bottom of the unbaked pie shell, and top with Cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture.

Bake at 400 degrees for 20 min, then reduce temp to 350 degrees and bake for another 30 to 35 min, or until a knife inserted into the pie comes out clean.

Source: What's Cooking at Carrie's

Originally: allrecipes