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Chicken Pecan Quiche Recipe

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This recipe for Chicken Pecan Quiche is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Crust:
1 cup all-purpose flour
1 cup shredded cheddar cheese
¾ cup finely chopped pecans
½ teaspoon fine Sea salt
¼ teaspoon paprika
⅓ cup salted butter, melted

For the Filling:
1 cup full fat sour cream
½ cup chicken broth
¼ cup real mayonnaise, preferably Hellman's
3 large eggs, room temperature
2 cups coarsely chopped, cooked chicken
½ cup shredded cheddar cheese
¼ teaspoon dried dill weed
3 drops Tabasco sauce
Directions:
Directions:
1). Preheat the oven to 350 degrees. For the crust, combine the flour, 1 cup cheese, chopped pecans, salt, and paprika in a bowl and mix well. Add the melted butter and combine until well blended. Press firmly onto the bottom and up the sides of a 9-inch pie plate. Bake for 12 minutes. Remove from the oven and cool completely.

2). For the filling, combine the sour cream, chicken broth, mayonnaise, eggs and whisk until smooth. Add the chicken, ½ cup cheese, dill weed, and the hot sauce and mix well. Pour the filling into the pie crust and bake for 55 minutes until the quiche is set or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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