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° 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.
I have made this recipe twice now and it has been a huge success both times. The crust is delicious and the filling is so good. I served it with Wild Rice and Potato soup and it was a hit! This will be a recipe I will make again and again. I may add celery the next time.
Very good. My whole family loved this. We thought the crust tasted like cheese straws. I was concerned the filling might be bland because there wasn't alot of seasoning, but it was quite good. This would be a good dish for company. Make sure you chop the pecans really fine so they don't cause the crust to crumble. I will definitely make this again.
I made this quiche because it didn't have a bunch of eggs in the recipe. It is now a favorite that friends and family request when visiting. I serve it for basically any meal and it is easy to reheat. It is very filling and it makes a lovely presentation. Give yourself plenty of time to cool the crust and for baking.
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