This is a wonderfully different quiche! Please be sure to use a deep dish pie crust though! Also, you can use your cheese of choice, but I use Swiss.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a medium bowl, stir together chicken, cheese, onion, flour, and 1/4 cup pecans; spoon into pie crust. In another bowl, beat eggs with milk and mustard; pour over chicken. Top with remaining pecans.

  • Bake in preheated oven for 50 minutes, or until done.

Nutrition Facts

339 calories; 23 g total fat; 92 mg cholesterol; 237 mg sodium. 15.5 g carbohydrates; 18 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2006
Like Mel I used 4 eggs and 1 cup milk. Because of that I increased the brown mustard to 1 tsp. I chose colby cheese. The most significant thing I did that added flavor was to use leftover chicken that was baked with lemon and garlic--I even chopped and tossed in the clove of garlic that was baked with the whole chicken. It turned out great--five out of five family members liked it including the one who wrinkled her nose before the first bite. The only problem was that it was watery and that made the crust a little soggy. Anyone know where the liquid came from and how to correct that? Even so this is a keeper. Read More
(16)

Most helpful critical review

Rating: 3 stars
01/12/2005
This recipe was bland for my husband and I. I did add 1 tsp salt and also needed to add 2 more eggs and 1/2 C milk to fill my deep dish pie pan. It needed a vegie for color and to cut the richness. Perhaps a little diced red pepper or some peas? Read More
(7)
17 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2006
Like Mel I used 4 eggs and 1 cup milk. Because of that I increased the brown mustard to 1 tsp. I chose colby cheese. The most significant thing I did that added flavor was to use leftover chicken that was baked with lemon and garlic--I even chopped and tossed in the clove of garlic that was baked with the whole chicken. It turned out great--five out of five family members liked it including the one who wrinkled her nose before the first bite. The only problem was that it was watery and that made the crust a little soggy. Anyone know where the liquid came from and how to correct that? Even so this is a keeper. Read More
(16)
Rating: 5 stars
01/25/2006
Like Mel I used 4 eggs and 1 cup milk. Because of that I increased the brown mustard to 1 tsp. I chose colby cheese. The most significant thing I did that added flavor was to use leftover chicken that was baked with lemon and garlic--I even chopped and tossed in the clove of garlic that was baked with the whole chicken. It turned out great--five out of five family members liked it including the one who wrinkled her nose before the first bite. The only problem was that it was watery and that made the crust a little soggy. Anyone know where the liquid came from and how to correct that? Even so this is a keeper. Read More
(16)
Rating: 4 stars
05/19/2007
As I was making this I wanted to add some broccoli and mushrooms but resisted and made it as written. Having tasted it I still think it would be better with a vegetable and some mushrooms in it and probably more mustard and cheese. It's good but it could be better. I used a regular size pie plate and crust and it didn't fill it so there is room for more ingredients. Read More
(11)
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Rating: 5 stars
09/19/2004
WOW! This recipe was excellent!!!!! I knew before I even finished preparing that it was going to be great! The aroma was wonderful! I did add just a little more chicken (1/2 cup) to make it a little more hearty and I only added 6oz of swiss so I would have the opportunity to add a good sprinkle of parmesan ramono and mozzerlla. I LOVE cheese and all these go well together. I highly recommend this quiche. My husband isn't big on quiche because he says it's not "meat and potatoes" he really like this one and he's also the reason for the addition in chicken. Thanks Shannonlia for such a great dish! Read More
(11)
Rating: 4 stars
02/16/2007
I decided to use some of the other suggestions when I made this plus I added one change of my own. I did not have a deep-dish pastry shell. I had the pillbury crust you unroll and put in a glass pie plate so I used 3 X-Lg eggs and the 1 cup milk. I also added salt and fresh ground black pepper. I decided to address the blandness by adding 4 strips of crumbled bacon to the chicken mixture. I still thought it needed a little more flavor. Next time I will try adding part cheddar and part swiss cheese more onion and maybe a dash of worcestershire. Read More
(10)
Rating: 3 stars
01/11/2005
This recipe was bland for my husband and I. I did add 1 tsp salt and also needed to add 2 more eggs and 1/2 C milk to fill my deep dish pie pan. It needed a vegie for color and to cut the richness. Perhaps a little diced red pepper or some peas? Read More
(7)
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Rating: 5 stars
08/26/2008
I added 2 extra eggs (Thanks Mel) and used mozzarella and cheddar cheese. Also used a bit more mustard and some salt and pepper. Turned out really well. Had to cook more like 60 or 65 minutes with the extra eggs. Tasty! Read More
(6)
Rating: 4 stars
12/19/2011
I used 1 1/2 cups of swiss cheese. Also I added a spoonful of cranberry sauce on top of each slice os quiche which gave the dish a little extra flavor. Read More
(4)
Rating: 5 stars
02/11/2011
All I can say is WOW!!!!!!!!! This way amazingly delicious. My husband and I loved it. I did add 2 cups shredded swiss cheese and might add a little less onion next time. But oh so good. Will definitely make again. Read More
(3)
Rating: 5 stars
11/03/2010
A quick and easy quiche to put together if you already have cooked chicken. This is a keeper for me! The pecans are like the icing on the cake. Read More
(3)