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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup (4 ounces) finely shredded cheddar cheese |
3/4 cup finely chopped pecans |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/3 cup canola oil |
filling: |
4 eggs, lightly beaten |
1 cup (8 ounces) sour cream |
1 cup chicken broth |
4 cups diced cooked chicken |
1/2 cup finely shredded cheddar cheese |
1/4 cup finely chopped onion |
1/4 cup mayonnaise |
1/4 teaspoon dill seed |
1/8 teaspoon hot pepper sauce |
Directions:
1. In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. baking dish. (Crust will be crumbly.)
2. Bake at 350° for 10 minutes or until lightly browned.
3. In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture.
4. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
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