Chicken-Pecan Quiche

Sounds intriguing, doesn’t it? This is a wonderfully different quiche! You can use your favorite cheese, but Vince and I prefer sharp cheddar.   

1 (9-inch) frozen deep-dish pie crust

3 eggs, beaten

½ cup sour cream

1/4 cup mayonnaise

2 cups chopped cooked chicken

3 drops hot pepper sauce

¾ cup shredded sharp cheddar cheese

1/4 cup minced onion

½ teaspoon dried dillweed

½ cup chopped pecans

Prick bottom and sides of pie shell with a fork.  Follow directions on package and bake until pastry is nearly done.  Remove from the oven.  Reduce temperature to 350 degrees.  Combine the eggs,  sour cream and mayonnaise in a bowl; mix well.  Stir in the chicken, hot pepper sauce, cheese, onion and dillweed.  Spoon into the baked crust; sprinkle with chopped pecans.  Bake for 45 minutes or until set.  Serves 6.