1 (9″) 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 tbs flour

1/2 cup half-and-half

1/2 cup sour cream

4 eggs, beaten

1/4 tsp ground nutmeg

1 tbs parsley, chopped

preheat oven to 350 degrees.

in a pie shell, layer chopped peppers, cheeses and chicken.

in a sauté pan, melt butter and sauté onions until soft. whisk in flour thoroughly. stir in half-and-half and simmer until thickened, about 3-5 minutes. let cool.

in a large bowl, combine sour cream, eggs, nutmeg and parsley. stir into sautéed onion mixture.

pour filling into pie crust. bake 35-40 minutes, or until set.

6-8 servings

pastry for single crust pie (9″)*
1 1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 EACH small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 oz) shredded mexican cheese blend
6 eggs
1 3/4 cups 2% milk
1/2 teaspoon salt

line a 9″ deep-dish pie plate with pastry; trim and flute edges. in a large skillet, saute the broccoli, onion, mushrooms and peppers in butter until tender. stir in spinach. spoon into prepared crust; sprinkle with cheese. in a large bowl, whisk
the eggs, milk and salt; pour over cheese.

bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting.

8 servings