Chicken Pecan Quiche

“Do not store up for yourselves treasures on earth, where moths and vermin destroy, and where thieves break in and steal.”- Matthew 6:19 NIV

“What do you want for dinner before you leave?” I asked my daughter. She was headed out of town on a school trip so I thought she’d like one home cooked favorite before enduring a week of fast food.  “Chicken Pecan Quiche!” she exclaimed.

Easy enough. The recipe has become one of our family’s favorites.

Unfortunately – when searching for the cookbook in the pantry, the book was MISSING! (Gasp!)

A few weeks ago upon a conviction to clean out my house more thoroughly (thanks to Matthew 6:19), I hit the pantry. The only thing I can think is that when went through to pull cook books to donate, I must have accidently placed the amazing cook book in the give-away pile. (Yes, I’ve already searched both the places in which I give donations. No book.)

Ugh!

Thankfully, I called a relative to retrieve the recipe. Unfortunately the book is from a tea room that closed a couple of years ago. The recipe is so homey and yummy I’m going to share it with you so something good can come out of this tragic accident. I have made some small adaptations to the “Chantilly’s Tea Room” (Harrison, AR) version, like nixing the sour cream for Greek yogurt. It is not a healthy recipe, but it is certainly comfort food at its best.

I hope you enjoy our family favorite from the missing cookbook!

Chicken Pecan Quiche
For the crust:
Preheat oven to 350 degrees. Combine the following:

1 c – flour
1 ½ c – Cheddar Cheese (the sharper the better)
¾ c – pecans (chopped)
½ tsp – salt
¼ tsp – black pepper
1/3 c – olive oil
Press ingredients forming the crust (sides included) into a 9” pie plate. Bake 10 minutes.

For the filling:

3 eggs (beaten)
1 c – plain Greek Yogurt
¼ c – mayonnaise
½ c – chicken broth
2 c – cooked chicken (cooled) I use meat from a rotisserie chicken.
½ c – cheddar cheese
¼ tsp – dill weed
¼ c – pecans (chopped)
Whisk eggs, yogurt, mayo, and chicken broth together. Then add in remaining ingredients. Pour into the baked crust and continue baking at 325 degrees for about 45 minutes.

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