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Calico Quiche
Ingredients:
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 cube)
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
Directions:
Place the tomatoes in a medium-size bowl and pour in enough boiling water to cover. Let stand for 8 to 10 minutes or until softened. Drain well. Chop finely.
Preheat oven to 350 degrees.
In a pie shell, layer chopped peppers, cheeses and chicken.
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.
In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir into sauteed onion mixture.
Pour filling into pie crust. Bake 35 to 40 minutes or until set
Hint: May be stored in the refrigerator for up to 3 days. May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.
Serves: 6-8
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