This one is from the cookbook -- "True Grits," The Junior League of Atlanta. I just took this photo. These are the just-out-of-the-fridge leftovers. We'll have them tonight.
Serves 6
For the Pastry:
1 cup flour
4 oz. sharp cheddar cheese, shredded
3/4 cup chopped pecans
1/2 tsp salt
1/4 tsp paprika
1/3 cup vegetable oil (used canola)
For the quiche:
3 eggs, beaten
1/2 cup chicken broth
1 cup sour cream
1/4 cup mayonnaise (used Helmans/Best Foods light)
3 drops of hot pepper sauce
2 cups cooked chicken breast, chopped
1/2 cup shredded cheddar cheese (used medium sharp here)
1/4 cup minced onion (used shallots)
1/4 dsp dried dillweed (omitted selfishly. Don't like dill.)
1/4 cup pecan halves (used chopped pecans)
For the pastry:
-Combine the flour, cheese, pecans, salt and paprika in a bowl; mix well. Stir in the oil. Reserve 1/4 of the mixture.
-Press mixture over the bottom and side of a 9-inch quiche pan or pie plate; prick with fork.
-Bake at 350 degrees for 10 minutes. Let stand until cool.
To prepare the quiche:
-Combine the eggs, chicken broth, sour cream and mayonnaise in a bowl; mix well. Stir in the chicken, hot pepper sauce, cheese, onion and dillweed (or not
) Spoon into the baked crust; sprinkle with reserved pastry mixture and pecans.
-Bake at 350 degrees for 45 minutes or until set. (Mine took an hour.)
Carrie's notes: The Black Cat always served it with a dish of red pepper jelly for a nice sweet/spicy/salty contrast. The pepper jelly I found was very, very hot, so I tamed the heat a bit by mixing with red currant jelly. It was perfect.
Regarding increasing the number of servings...I doubled this and made two pies although there was enough filling for three pies. Next time will triple the pastry recipe and double the filling.