As I said in my first post, I make quiches all the time. But this one has to be the best of the best. It's an adaptation from a recipe from the cookbook Southern Living Homestyle Cooking, but I changed it up quite a bit due to my pantry and fridge limitations. I will probably gush over and over again about the recipes of Southern Living, the magazine and the cookbooks. I've never made (or tweaked) anything from their pages that wasn't fabulous!
We recently gave my dad a smoker for Christmas, and we made the best Easter pork butt I have ever had from a recipe straight from the pages of the cookbook above. I laugh when I say, it was expensive, but worth every penny. I had copied the recipe from my friend Heather's book and emailed it to my dad. We were traveling to Indiana on Friday morning, and my dad called me Thursday evening to tell me that the email had not hit his inbox. Unfortunately I had left work for the weekend and did not have access to the email account from which the recipe was sent. But I was determined to use the pork recipe from the cookbook, so I ran out to Barnes and Noble to purchase the book. Needless to say, when I arrived in Indiana on Friday, my dad informed me that the email had safely arrived. I joked with him that he had purchased quite the recipe, but in reality I was pleased to have an excuse to buy the cookbook. So please enjoy the following recipe tweaked from Southern Living Homestyle Cookbook.
Chicken Pecan Quiche
1 frozen deep dish pie crust
3/4 cup cottage cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup chicken broth (I used stock)
3 large eggs
2 cups cooked, chopped chicken (I usually anticipate this recipe and grill an extra chicken breast previously marinated in Lawry's Herb and Garlic Marinade... YUM!)
3/4 cup shredded cheddar cheese
1/4 cup minced onion
1/3 tsp dillweed
1/4 tsp seasoned salt
4-5 drops hot sauce (I use Frank's Red Hot)
1/4 cup chopped pecans
Preheat oven to 350 degrees. Bake pie crust on cookie sheet 10 minutes. Add all ingredients except pecans to medium bowl and beat for 90 seconds. Pour mixture into cooled crust. Place pecans evenly over top. Bake 50-55 minutes or until center is set. Let cook 10 minutes before cutting.
*Please note that you can use 1 cup sour cream rather than 3/4 cup cottage cheese. I experimented with the cottage cheese because I was out of sour cream, and the result was divine. Also you are welcome to use light sour cream... I do!
