Calico Quiche

  • Yield: 6 to 8 servings


1 (9-inch) pie shell, homemade or frozen
1/4cup red bell pepper, seeded, deveined and chopped
1/2cup green bell pepper, seeded, deveined and chopped
1cup Cheddar cheese, grated
1cup Swiss cheese, grated
1cup cooked chicken, cubed
1/4cup butter
1/2cup onion, coarsely chopped
1tablespoon all-purpose flour
1/2cup half-and-half
1/2cup sour cream
4 eggs, beaten
1/4teaspoon ground nutmeg
1tablespoon parsley, chopped


  1. Preheat oven to 350 degrees.
  2. In a pie shell, layer chopped peppers, cheeses and chicken.
  3. In a saute pan, melt butter and saute onions until soft. Whisk in flour thoroughly. Stir in half-and-half and simmer until thickened, about 3 to 5 minutes. Let cool.
  4. In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir into sauteed onion mixture.
  5. Pour filling into pie crust. Bake 35 to 40 minutes or until set.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).