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
Ingredients
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1 cup
all-purpose flour
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1 cup
sharp cheddar cheese, grated
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3/4 cup
pecans, chopped
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1/2 teaspoon
salt
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1/4 teaspoon
paprika
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1/3 cup
olive oil
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1 cup
sour cream
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1/2 cup
chicken broth
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1/4 cup
mayonaise
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3
large eggs, lightly beaten
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2 cups
cooked chicken, finely chopped
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1/2 cup
sharp cheddar cheese, grated
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1/4 cup
white onion, minced
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1/4 cup
scallion, finely chopped
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2 tablespoons
chives (or other fresh herbs), chopped
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3-4 drops
tabasco or other hot sauce
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1-2 tablespoons
freshly grated parmesan
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1/4 cup
pecan halves
Directions
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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.
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Combine sour cream and next three ingredients; stir with a wire whisk until smooth.
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Stir in chicken and next 5 ingredients.
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Pour chicken mixture over prepared crust. Sprinkle a layer of grated parmesan cheese on top of chicken filling.
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Arrange the pecan halves in radial lines on top of the parmesan-topped filling.
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Bake at 350° F for 55 minutes or until set. Let stand 10 minutes before serving.
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