From 1999 Southern Living
O...M...G. This was amazing!
I was hunting through the SL cookbooks looking for a quiche dish because I had the second half of a pie crust package and a bunch of eggs in the fridge, and I came across this recipe.
You make your own crust...but that's the BEST part. It tastes like the classic Southern cheese wafer, and it makes for a killer crust for this quiche.
With the chicken, it's hearty enough for dinner (I just served with salad), but it would be a great addition to a brunch, as well.
Let me reiterate...the crust is soooo good.
1 cup all-purpose flour
1 cup shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup shredded sharp Cheddar cheese
3 drops of hot sauce
Combine first four ingredients in a medium bowl and stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream and next three ingredients. Stir with a wire whisk until smooth. Stir in chicken, cheese, and hot sauce. Pour chicken mixture over prepared crust. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.
Note: The recipe called for pecan halves to be placed on top before baking, which I didn't do, but it would enhance the presentation.
I was hunting through the SL cookbooks looking for a quiche dish because I had the second half of a pie crust package and a bunch of eggs in the fridge, and I came across this recipe.
You make your own crust...but that's the BEST part. It tastes like the classic Southern cheese wafer, and it makes for a killer crust for this quiche.
With the chicken, it's hearty enough for dinner (I just served with salad), but it would be a great addition to a brunch, as well.
Let me reiterate...the crust is soooo good.
1 cup all-purpose flour
1 cup shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup shredded sharp Cheddar cheese
3 drops of hot sauce
Combine first four ingredients in a medium bowl and stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream and next three ingredients. Stir with a wire whisk until smooth. Stir in chicken, cheese, and hot sauce. Pour chicken mixture over prepared crust. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.
Note: The recipe called for pecan halves to be placed on top before baking, which I didn't do, but it would enhance the presentation.
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