Gluten Free Sour Cream Chicken Quiche

It's been four years since I made this quiche, wow. So glad I remembered it because I really do love it. Now I can make it gluten free and it still tastes the same (for the regular version click here). Plus it gave me a reason to blog about this gluten free crust which I was talking about but realized I never did blog it.

Anyways, you can make the crust ahead of time and even precook the chicken and peppers. I added green onions to the top before baking. Once this quiche is cooked, I like it to sit out a little to cool off and set up otherwise it just falls apart when taking it out of the pie dish. The crust came out great (I've made it a handful of times now) and doesn't really taste different than regular gluten crust. It's lightly golden and flaky. Mr. had 3 pieces of this quiche. I'll have one for lunch tomorrow (cold of course).

Gluten Free Sour Cream Chicken Quiche
adapted from my original post

1 (9 inch) gluten free pie crust
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped bell pepper (I use a trio blend of peppers)
1 tablespoon gluten free flour blend (I used pie crust flour blend)
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup shredded reduced fat Cheddar cheese
1/4 cup shredded reduced fat Swiss cheese
2 eggs, slightly beaten
3/4 cup 2% milk
3/4 cup light sour cream

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with pie crust. Keep in refrigerator until ready to fill.

In medium frying pan, heat olive oil on medium-high. Add onion and bell pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.

Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.

Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean. Allow to cool a little before serving.

I made two, just for the leftovers

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enjoy,