Calico Quiche

  • Yield 6 to 8 servings

The red and green peppers give a colorful look to this easy quiche to serve at Sunday brunch.


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



Get every new post delivered to your Inbox.

Join 248 other followers