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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Note: You can substitute turkey or a 9-ounce package of frozen diced cooked chicken for the chopped cooked chicken.
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