Easy Sour Cream Chicken Quiche

1 (9 inch) frozen prepared pie crust, thawed

1 tablespoon olive oil

¼ cup chopped onion

¼ cup chopped green bell pepper

1 tablespoon all-purpose flour

1 cup cooked, cubed chicken meat

¼ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

½ cup shredded sharp Cheddar cheese

½ cup shredded Swiss cheese

2 eggs, lightly beaten

¾ cup milk

¾ cup sour cream

Preheat oven to 400 degrees F (200 degrees C) and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill.

Heat olive oil in a medium skillet over medium high heat. Saute onion and bell pepper for 3 minutes, stirring frequently. Add flour, then cook and stir for an additional 2 minutes. Finally, stir in chicken, salt, nutmeg and pepper and mix well.

Spread chicken mixture over the bottom of the unbaked pie shell, and top with Cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture.

Bake at 400 degrees F (200 degrees C) for 20 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for another 30 to 35 minutes, or until a knife inserted into the pie comes out clean.