Thursday, January 26

Chicken-Pecan Quiche

This quiche has quickly become a favorite of mine. It truly is dear to my heart and holds warm memories for me and Mr. P. I entered and won a title with the Texas Pecan Growers a few years back and my winnings actually payed for a fantastic 7 day cruise for Mr. P and me! We even stayed in the BIG suite. THE BIG SUITE PEOPLE! Without the children...I can't even begin to tell you how wonderful a time we had. Just the two of us! There are those of you out there reading this that know EXACTLY how we felt. You will love this delectable quiche as well. Close your eyes and pretend you can hear the palm fronds and surf in the midst of your everyday life. A mini-break in your mind, it could work. If NOT enjoy the creamy chicken-pecan filling and savory Cheddar crust of this delectable quiche! Good Luck dear friends and Enjoy!!
  Chicken-Pecan Quiche
MAKES 1  9 inch QUICHE
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INGREDIENTS
  • 1 cup all-purpose flour
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 3/4 cup chopped pecans
  • 3/4 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
WHAT TO DO
  • 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 pie plate. 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.

ENJOY!
~THE DOMESTIC CURATOR~
RONDA

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