Chicken-Pecan Quiche

Ingredients

• 0.5 cup chicken broth 
• 2 cups meat from a rotisserie chicken cooked finely chopped
• 0.3 teaspoon dillweed dried
• 3 large eggs lightly beaten
• 1 cup flour all-purpose
• 3 drops hot sauce 
• 0.3 cup mayonnaise 
• 0.3 cup onion fresh minced
• 0.3 teaspoon paprika 
• 0.3 cup pecan halves 
• 0.8 cup pecans chopped
• 0.5 teaspoon salt 
• 2 ounces sharp cheddar cheese shredded
• 4 ounces sharp cheddar cheese shredded
• 1 cup cup heavy whipping cream sour
• 0.3 cup vegetable oil 

Equipment

• bowl
• oven
• whisk

Directions

1. Combine first 5 ingredients in a medium bowl; stir well.
2. Add oil; stir well. Firmly press mixture on bottom and up sides of a 9" deep-dish pieplate.
3. Bake at 350 for 12 minutes. Cool completely.
4. Combine sour cream, broth, mayonnaise, and eggs; stir with a wire whisk until smooth. Stir in chicken and next 4 ingredients.
5. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture.
6. Bake at 350 for 55 minutes or until set.
7. Let stand 10 minutes before serving.
8. Note: You can substitute turkey or a 9-ounce package of frozen diced cooked chicken for the chopped cooked chicken.