Servings: Chicken pecan quiche

Crust: subheading: Crust:
1⅓ cup flour 1⅓ cup flour
1½ cup grated cheddar cheese 1½ cup grated cheddar cheese
½ Tsp paprika ½ Tsp paprika
½ Tsp salt ½ Tsp salt
½ Cup oil ½ Cup oil
½ Cup Finally chopped pecans ½ Cup Finally chopped pecans
 
Filling: subheading: Filling:
3 eggs 3 eggs
8 oz sour cream 8 oz sour cream
¼ C mayonnaise ¼ C mayonnaise
½ C chicken broth ½ C chicken broth
2 C chopped chicken 2 C chopped chicken
½ C grated cheddar cheese ½ C grated cheddar cheese
⅓ C minced onion ⅓ C minced onion
½ Tsp dried dill ½ Tsp dried dill
¼ Tsp Cayenne pepper or three drops Tabasco sauce ¼ Tsp Cayenne pepper or three drops Tabasco sauce
¼ cup whole pecans ¼ cup whole pecans

Crust: subheading: Crust:
1. Combine all the dry ingredients for the crust and pulse in a food processor. The processor on gradually add the oil.
2. Mix in pecans. Reserve ⅓ of the mixture to put on top of the quiche.
3. Press into a Pie plate.
3. Bake at 350 for 10 minutes. Remove from oven and let cool while you mix the quiche ingredients.
Filling: subheading: Filling:
1. Mix all the remaining gradients in a bowl except for pecans. Add to crust.
2. Sprinkle the reserved cheese mixture over the top. Add pecans around the edges for decoration.
3. Bake at 350 for approximately 40 minutes.