September 24, 2010

• Chicken-Pecan Quiche

  You'll love this delectable quiche with its creamy chicken-pecan filling and savory Cheddar crust.

  Yield: 8 servings

  Ingredients

  ·         1  cup  all-purpose flour

  ·         1  cup  (4 ounces) shredded sharp Cheddar cheese

  ·         3/4  cup  chopped pecans

  ·         1/2  teaspoon  salt

  ·         1/4  teaspoon  paprika

  ·         1/3  cup  vegetable oil

  ·         1  cup  sour cream

  ·         1/2  cup  chicken broth

  ·         1/4  cup  mayonnaise

  ·         3  large eggs, lightly beaten

  ·         2  cups  finely chopped cooked chicken

  ·         1/2  cup  (2 ounces) shredded sharp Cheddar cheese

  ·         1/4  cup  minced onion

  ·         3  drops of hot sauce

  ·         1/4  cup  pecan halves

  Preparation

  Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pieplate. Bake at 350° for 12 minutes. Cool completely.

  Combine sour cream and next 3 ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350° for 55 minutes or until set. Let stand 10 minutes before serving.

  • 11:18 am
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