Tuesday, January 27, 2009

Chicken-Pecan Quiche

This is a manly quiche; that is, it's hearty, filling, and a touch spicy (and one of my husband's favorites). It's quite a bit of work unless you think ahead a wee bit and make it later the same week that you make Chicken Enchiladas (the ingredient list is very similar--I'll post that recipe sometime!). If most of your ingredients are prepped, it's a snap to throw together, works well for dinner and then leftover as breakfast, and is also a great dish to take to people who are moving, just had a baby, etc. because it can be eaten for any meal of the day! And, if your New Year's resolution was to go on a low-carb diet, this is the quiche for you! (It's NOT low-calorie or low-fat by any stretch of the imagination, but worth every last little calorie.)

Recipe from The Ultimate Southern Living Cookbook

  • 1 c. all-purpose flour
  • 1 c. (4 oz.) shredded sharp Cheddar cheese
  • 3/4 c. chopped pecans
  • 1/2 t. salt
  • 1/4 t. paprika
  • 1/3 c. vegetable oil
  • 1 c. sour cream
  • 1/2 c. chicken broth (can use water in a pinch)
  • 1/4 c. mayonnaise
  • 3 large eggs, lightly beaten
  • 2 c. finely chopped cooked chicken
  • 1/2 c. (2 oz.) shredded sharp Cheddar cheese
  • 1/4 c. minced onion
  • 3 drops hot sauce, optional
  • 1/4 c. pecan halves

  1. 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 degrees for 12 minutes. Let cool completely.
  2. Combine sour cream and next 3 ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup of cheese, onion, and hot sauce, if using. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set (mine usually takes a bit longer). Let stand 10 minutes before serving.
Makes 8 servings

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