Ingredients for Chicken Pecan Quiche
- 1 ½ cups all-purpose flour
- Sharp Cheddar Cheese
- ½ cup chopped pecans + ¼ cup additional chopped pecans for topping
- ½ teaspoon paprika
- Canola Oil
- 1 cup sour cream
- Chicken Broth
- ½ cup mayonnaise
- 4 large eggs
- Cooked Chicken
- Cheddar Cheese
- ½ cup chopped onion
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How to Make Chicken Pecan Quiche
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, 1 cup shredded cheddar cheese, ½ cup chopped pecans, and ½ teaspoon paprika. Mix thoroughly.
- Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and stir until the mixture resembles coarse crumbs.
- Reserve ¼ cup of the crumb mixture for topping.
- Press the remaining crumb mixture into the bottom and up the sides of a 9-inch pie plate.
- Prick the bottom of the crust with a fork and bake for 10 minutes.
- Remove from oven and reduce the oven temperature to 325°F (165°C).
- In a large bowl, whisk together 1 cup sour cream, ½ cup mayonnaise, ½ cup chicken broth, and 4 large eggs until well blended.
- Stir in 2 cups cooked chicken (diced), ½ cup shredded cheddar cheese, and ½ cup chopped onion.
- Pour the chicken mixture into the pre-baked pie crust.
- Sprinkle the reserved crumb mixture evenly over the top.
- Top with ¼ cup additional chopped pecans.
- Bake for 45 minutes, or until the quiche is set and golden brown. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
74g
Carbs
7g
