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Author Notes: This recipe was inspired by one I found on MyRecipes.com. The crust is what really makes this quiche unique. It's reminiscent of Southern cheese wafers or cheese straws and provides a nice, crunchy foil to the creamy chicken filling. The filling doesn’t use as many eggs or cheese as a typical quiche does, so it turns out a little looser in texture than a traditional custard–style one. To give your filling more eye-appeal, use orange-colored cheese (instead of white cheddar like I used) and add lots of fresh herbs. - Leah
- 1 cup all-purpose flour
- 1 cup sharp cheddar cheese, grated
- 3/4 cup pecans, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/3 cup olive oil
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/4 cup mayonaise
- 3 large eggs, lightly beaten
- 2 cups cooked chicken, finely chopped
- 1/2 cup sharp cheddar cheese, grated
- 1/4 cup white onion, minced
- 1/4 cup scallion, finely chopped
- 2 tablespoons chives (or other fresh herbs), chopped
- 3-4 drops tabasco or other hot sauce
- 1-2 tablespoons freshly grated parmesan
- 1/4 cup pecan halves
- 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 three ingredients; stir with a wire whisk until smooth.
- Stir in chicken and next 5 ingredients.
- Pour chicken mixture over prepared crust. Sprinkle a layer of grated parmesan cheese on top of chicken filling.
- Arrange the pecan halves in radial lines on top of the parmesan-topped filling.
- Bake at 350° F for 55 minutes or until set. Let stand 10 minutes before serving.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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