From "From Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 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

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.


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