Chicken-Pecan Quiche

Oxmoor House
We loved this Southern take on quiche with its Cheddar cheese, chicken, pecan topping, and savory Cheddar crust so much we gave it our highest rating.
one 9" quiche


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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 fresh onion
1/4 teaspoon dried dillweed
3 drops of hot sauce
1/4 cup pecan halves


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

Combine sour cream, broth, mayonnaise, and eggs; stir with a wire whisk until smooth. Stir in chicken and next 4 ingredients. 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.

Note: You can substitute turkey or a 9-ounce package of frozen diced cooked chicken for the chopped cooked chicken.

Created date

October 2003