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Chicken & Sour Cream Quiche

Chicken & Sour Cream Quiche
Chicken & Sour Cream Quiche

Calories 125 (8% from fat)
Fat 1.1 gram
Saturated Fat 0
Trans Fat 0 gram
Chol. 18 mg.
Sodium 320 mg.
Carb. 16 gram
Fiber .3 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 12 gram


1/2 lb. (8 oz.) skinless, boneless chicken breast, chopped

10 sheets of fillo (phyllo) dough
(We used Athens Fillo (Phyllo) Dough.)

1/2 cup fat free sour cream

1/4 cup fat free mayonnaise
(We used fat free Miracle Whip.)

1/3 cup reduced sodium chicken broth

3 drops of hot sauce

1/4 tsp. dried dill weed

5 egg whites

1/2 cup (2 oz.) low fat shredded cheddar cheese

1/4 cup minced fresh onion

1/4 cup diced tomatoes

1. Heat a non-stick pan over medium heat. Then cut up the chicken breast. Spray pan with fat free cooking spray and cook chicken until lightly browned, approximately 5-6 minutes. Remove from heat and set aside.

2. Preheat oven to 350 degrees Fahrenheit.

3. Spray an 8-inch pie pan with fat free cooking spray. Then spread 10 pieces of fillo dough around to make a pie crust. Fold over the excess dough in around the lip of the pie pan. Fill the bottom of the pan with the cooked chicken.

4. In a large bowl, combine the next six ingredients, sour cream through egg whites and beat with a wire whisk (or hand blender) until smooth. Then stir in the remaining ingredients, cheese, onion and tomatoes.

5. Pour the sour cream mixture into the pie pan. Now bake it in the oven for 50 minutes or until set. When finished, remove quiche from the oven and let it cool for 10 minutes before cutting and serving.

Yield: One 8-inch Quiche - 8 Servings

Chicken & Sour Cream Quiche 

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