Chicken Pecan Quiche

SUBMITTED BY: SHANNONLIA PHOTO BY: Mallinda

"This is a wonderfully different quiche! Please be sure to use a deep dish pie crust though! Also, you can use your cheese of choice, but I use Swiss."

PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1 cup chopped, cooked chicken
1 cup shredded Swiss cheese
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/2 cup chopped pecans
1 (9 inch) unbaked deep-dish pastry shell
2 eggs, beaten
1 cup 2% milk
1/2 teaspoon brown mustard

READ REVIEWS (6)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together chicken, cheese, onion, flour, and 1/4 cup pecans; spoon into pie crust. In another bowl, beat eggs with milk and mustard; pour over chicken. Top with remaining pecans.
Bake in preheated oven for 50 minutes, or until done.

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REVIEWS

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Reviewed on Sep. 19, 2004 by MICHELLE CASSELBERRY

WOW! This recipe was excellent!!!!! I knew before I even finished preparing that it was going to be great! The aroma was wonderful! I did add just a little more chicken (1/2 cup) to make it a little more hearty and I only added 6oz of swiss so I would have the opportunity to add a good sprinkle of parmesan, ramono and mozzerlla. I LOVE cheese and all these go well together. I highly recommend this quiche. My husband isn't big on quiche because he says it's not "meat and potatoes", he really like this one and he's also the reason for the addition in chicken. Thanks Shannonlia for such a great dish!

5 users found this review helpful

Reviewed on Jan. 25, 2006 by terbait

Like Mel, I used 4 eggs and 1 cup milk. Because of that, I increased the brown mustard to 1 tsp. I chose colby cheese. The most significant thing I did that added flavor was to use leftover chicken that was baked with lemon and garlic--I even chopped and tossed in the clove of garlic that was baked with the whole chicken. It turned out great--five out of five family members liked it, including the one who wrinkled her nose before the first bite. The only problem was that it was watery and that made the crust a little soggy. Anyone know where the liquid came from and how to correct that? Even so, this is a keeper.

4 users found this review helpful

Reviewed on May 19, 2007 by Mallinda

As I was making this, I wanted to add some broccoli and mushrooms, but resisted and made it as written. Having tasted it, I still think it would be better with a vegetable and some mushrooms in it, and probably more mustard and cheese. It's good, but it could be better. I used a regular size pie plate and crust, and it didn't fill it, so there is room for more ingredients.

3 users found this review helpful

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