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From "True Grits. . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR THE PASTRY:

  • 1 cup flour
  • 4 ounces sharp Cheddar cheese, shredded
  • 3/4 cup chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/3 cup vegetable oil

    INGREDIENTS FOR THE QUICHE:

  • 3 eggs, beaten
  • 1/2 cup chicken broth
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cups chopped cooked chicken
  • 3 drops of hot pepper sauce
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup minced onion
  • 1/4 teaspoon dried dillweed
  • 1/4 cup pecan halves

    TO PREPARE THE PASTRY:

    *  Combine the flour, cheese, pecans, salt and paprika in a bowl; mix well.  Stir in the oil.  Reserve 1/4 of the mixture.

    *  Press the remaining mixture over the bottom and side of a 9-inch quiche pan; prick with a fork.

    *  Bake at 350 degrees for 10 minutes.  Let stand until cool.

    TO PREPARE THE QUICHE:

    *  Combine the eggs, chicken broth, sour cream and mayonnaise in a bowl; mix well.  Stir in the chicken, hot pepper sauce, cheese, onion and dillweed.  Spoon into the baked crust; sprinkle with the reserved flour mixture and pecan halves.

    *  Bake at 350 degrees for 45 minutes or until set.

    SERVES: 6

     

     

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