Chicken Pecan Quiche
Laura Wilkerson
ingredients
Crust- 1 cup flour
- 1 cup finely shredded cheddar cheese
- 3/4 cup finely chopped pecans
- 1/3 cup vegetable oil
- 3 eggs, beaten
- 8 oz. sour cream
- 1/4 cup Hellman’s Mayonnaise
- 1/2 cup chicken broth
- 2 cups cooked chicken, chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup minced onion
- 1/2 finely chopped celery
- 1/4 teas dried dill weed
- 3 drops of hot pepper sauce
- 1/2 cup diced sun-dried tomatoes OR 1/2 cup dried cranberries
- 1/4 teas dried dillweed
- 3 drops of hot pepper sauce
directions
For the crust ...
- 1
1. Preheat oven to 350°.
- 2
2. Combine all crust ingredients. Set aside 1/4 of the mixture for topping.
- 3
3. Press remained in the bottom and sides of a 9" greased quiche or pie pan. Prick the bottom and sides with a fork.
- 4
4. Bake for 10 minutes. Set aside.
For the filling ...
- 1
1. Reduce oven temperature to 325°.
- 2
2. Combine eggs, sour cream, mayonnaise, and chicken broth until blended.
- 3
3. Add copped chicken, cheddar cheese, onion, celery, sun-dried tomatoes, dill week and hot sauce. Blend and pour into prepared crust.
- 4
4. Bake 45 minutes.
notes
Try substituting 1/2 cup or more dried cranberries in place of the sun-dried tomatoes for a more "wintery" dish.
Source: Lori Smith
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