*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Well, I had to change a couple of things, but it came out swell. First I didn't put in the bell pepper, because I'm the only one in the family that likes it. Second, I upped the chicken to 2 cups (I made two quiche) and so I also doubled the egg, milk, sour cream amounts. I added extra cheese to both quiches (probably an extra 1/2 to each). It came out beautifully, loved it, will make again.
About the ONLY thing to change was the cooking time - after I reduced the heat and continued cooking it, it was not done in 35 minutes, took an extra 15 to 20 minutes extra. I would put it on the top rack and cook it the entire 50 to 55 minutes at 400. Very yummy recipe.
this was FAB! wonderful! i included garlic when sauteing the onions like others suggested & omitted the nutmeg. it was creamy & delish! i made it with "baked stuffed tomatoes" from this website & thought they were a great pair! thank you for this recipe:)
I was having trouble deciding whether to make my standard quiche lorraine or to try this recipe. After reading the reviews and learning that this recipe needed more salt, I thought i would try combining the two recipes. I used this recipe (minus the nutmeg) and added crumbled bacon. Used the bacon grease instead of olive oil and used more cheese. I didn't use a crust (I always make quiche crustless) and served with a tossed salad and buttermilk buscuits. Got rave reviews. This may become my new standard quiche.
The sour cream makes this recipe. It was delicious. I omitted the nutmeg as putting it in would not have made me popular with my family. I'm glad I left it out as I don't think it would have been a good fit in this recipe. This quiche is creamy and cheesy and has a pleasant tang to it likely because of the sour cream and cheeses. I used red pepper instead of green and had to add another cup of chicken. One cup alone was nowhere near enough.
I made this for dinner. I doubled this recipe for 2 quiches leaving out the nutmeg but adding in garlic and onion powder. I also had leftover egg mixture since I used pre-made shallow pie crusts. It tasted wonderful. The sour cream is a nice touch. I like it best the next day cold.
Good! Tasty and it helped clean out the fridge. I used one cup diced ham instead of chicken and omitted the salt since ham has enough. Skipped the nutmeg as per other reviews. Used 1 cup mexican cheese blend instead of cheddar & swiss and added 1 large chopped tomato. Oh! And I did not layer the egg mixture on top but rather mixed it together with all the other ingredients.
This was very good. I made it for dinner & everyone really liked it. I had to make a few changes since I didn't either have enough ingred. or none at all. Didn't have green pepper so had to omit (but I think it could of used it--even a red pepper). Didn't have enough cheese so sub. some grated asiago & cream cheese--tasted really good anyways. Served a veggie on the side. I think this may replace my old tried and true quiche recipe!