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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 cup(s) all-purpose flour |
1 1/2 cup(s) (6 ounces) shredded sharp cheddar cheese, divided use |
3/4 cup(s) pecans, chopped |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) paprika |
1/3 cup(s) vegetable oil |
3 eggs, beaten |
1 cup(s) sour cream |
1/4 cup(s) mayonnaise |
1/2 cup(s) chicken broth |
2 cup(s) chopped cooked chicken |
1/4 cup(s) chopped onion |
1/4 teaspoon(s) dill weed |
3 drop(s) hot red-pepper sauce |
1/4 cup(s) pecan halves |
Directions:
1. Heat oven to 350 degrees. Combine flour, 1 cup cheese, 3/4 cup chopped pecans, salt and paprika in a bowl. Mix well. Stir in the oil. Reserve 1/4 of the mixture, and press the remainder onto the bottom and up the sides of a 9-inch quiche dish. Bake 10 minutes. 2. Remove crust to a wire rack to cool. Reduce oven to 325 degrees. Combine eggs, sour cream, mayonnaise and chicken broth in a large bowl. Mix well. Stir in chopped chicken, remaining 1/2 cup cheese, the onion, dill weed and hot sauce. Pour into baked crust. Sprinkle with reserved crumb mixture and top with 1/4 cup pecan halves. Bake 45 minutes.
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