Chicken Pecan Quiche
Equipment
- Mixing bowls
- 9″ pie plate
Ingredients
- 1 cup flour
- 1 ½ cups sharp cheddar cheese shredded
- ¾ cup chopped pecans
- ½ tsp salt
- ¼ tsp coarse pepper
- ⅓ cup vegetable oil
- 3 eggs beaten
- 8 oz sour cream
- ¼ cup mayonnaise
- ½ cup chicken broth
- 2 cups chicken cooked and cooled
- ½ cup sharp cheddar cheese shredded
- ¼ cup onion minced
- ¼ tsp dillweed
- ¼ cup pecans chopped
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C).
Prepare the Crust:
- In a mixing bowl, combine the flour, 1 1/2 cups shredded cheddar cheese, 3/4 cup chopped pecans, 1/2 teaspoon salt, and 1/4 teaspoon coarse pepper.
- Stir in the vegetable oil until the mixture is well combined.
- Set aside 1/4 of the mixture for the topping.
Bake the Crust:
- Press the remaining mixture into the bottom of a 9″ pie plate to form the crust.
- Bake in the preheated oven for 10 minutes, then remove from the oven.
Prepare the Filling:
- In another mixing bowl, combine the beaten eggs, sour cream, mayonnaise, chicken broth, cooked and cooled chicken, 1/2 cup shredded cheddar cheese, minced onion, and dillweed.
- Mix until well blended.
Assemble the Quiche:
- Pour the filling mixture into the pre-baked crust.
- Sprinkle the reserved 1/4 of the crust mixture on top, along with the 1/4 cup chopped pecans.
Bake the Quiche:
- Reduce the oven temperature to 325°F (163°C).
- Bake the quiche for 45 minutes, or until the filling is set and the top is golden brown.
Serve:
- Allow the quiche to cool slightly before slicing and serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this rich and savory chicken pecan quiche with a lightly oaked Chardonnay. The wine’s creamy texture and hints of vanilla and citrus will complement the quiche’s cheesy, nutty flavors and the slight acidity will balance the richness of the dish.Nutritional Information
Calories: 480 kcal | Carbohydrates: 14 g | Protein: 24 g | Fat: 37 g | Fiber: 2 g | Sugar: 2 g
