need I say more?
This is from Southern On Occasion and I haven’t cooked one thing from this book that wasn’t amazing.
1 cup shredded sharp cheddar cheese
1 cup flour
3/4 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 eggs, beaten
2 cups chopped cooked chicken
1/2 cup shredded sharp cheddar cheese
1/4 cup minced onion
1/4 teaspoon dillweed
3 to 5 drops of Tabasco sauce
1/4 cup pecan halves
Mix 1 cup cheese, flour, 3/4 cup pecans, salt and paprika in a bowl.
Stir in the oil.
Press over the bottom and up the side of a 9-inch quiche dish.
Prick the bottom with a fork.
Combine the sour cream, broth, mayonnaise and eggs in a bowl and mix well.
Sir in the chicken, 1/2 cup cheese, onion, dillweed and Tabasco sauce.
Spoon into the prepared dish.
Arrange 1/4 cup pecan halves in a decorative pattern over the top.
Bake at 325 degrees for 45 to 50 minutes or until light brown.
This is actually a picture before I put it in the oven.
I was worried about the pecans burning but they came out looking just fine- no need to cover it.