Chicken - Pecan Quiche

Submitted by:  June Shockley
I served this at a recent P.E.O. meeting and got many requests for the recipe. Here you go girls.  Enjoy

CHICKEN - PECAN QUICHE

CRUST: (I love this crust so I usually double the amount.)

1 1/2 c. all-purpose flour

1 1/2 c. shredded sharp cheddar cheese

1 1/4 c. chopped pecans

1/2 tsp. salt

1/2 tsp. paprika

1/2 c. vegetable oil

Directions:

Combine crust and set aside 1/4 of the mixture. Press remainder in bottom

and sides of a 9-inch quiche dish. Prick bottom and sides. Bake at 350

degrees for 15 minutes.

FILLING

1 (8 oz.) carton sour cream

1/4 c. mayonnaise or salad dressing (I used mayo)

1/2 c. chicken broth

2 c. chopped cooked chicken (I bought a rotisserie chicken)

1/2 c. shredded sharp cheddar cheese

1/4 c. minced onion

1/4 tsp. dill weed

6 drops hot sauce

1/4 c. pecan halves

Directions:

Combine rest of ingredients and pour into baked crust. Sprinkle reserved

crust mixture over filling; top with pecan halves. Bake at 325 degrees for

45 to 60 minutes depending on oven, or until inserted knife comes out clean. Remember, if you had to you could serve a slightly overcooked quiche BUT you cannot successfully serve an undercooked quiche.

You can freeze a baked quiche.  Allow to cool then wrap and freeze.  When ready to use it just thaw, reheat, serve
Yields: 6-8 servings.