Chicken-Pecan Quiche

• 1 cup all-purpose flour
• 1 cup sharp cheddar cheese, grated
• 3/4 cup pecans, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/3 cup olive oil
• 1 cup sour cream
• 1/2 cup chicken broth
• 1/4 cup mayonaise
• 3 large eggs, lightly beaten
• 2 cups cooked chicken, finely chopped
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup white onion, minced
• 1/4 cup scallion, finely chopped
• 2 tablespoons chives (or other fresh herbs), chopped
• 3-4 drops tabasco or other hot sauce
• 1-2 tablespoons freshly grated parmesan
• 1/4 cup pecan halves

1. Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350u0b0 for 12 minutes. Cool completely.
2. Combine sour cream and next three ingredients; stir with a wire whisk until smooth.
3. Stir in chicken and next 5 ingredients.
4. Pour chicken mixture over prepared crust. Sprinkle a layer of grated parmesan cheese on top of chicken filling.
5. Arrange the pecan halves in radial lines on top of the parmesan-topped filling.
6. Bake at 350u0b0 F for 55 minutes or until set. Let stand 10 minutes before serving.

flour, cheddar cheese, pecans, salt, paprika, olive oil, sour cream, chicken broth, mayonaise, eggs, chicken, cheddar cheese, white onion, scallion, chives, hot sauce, parmesan, pecan halves

Taken from food52.com/recipes/10064-chicken-pecan-quiche (may not work)