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CHICKEN - PECAN QUICHE 
CRUST:

1 c. all-purpose flour
1 c. shredded sharp cheddar cheese
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 c. vegetable oil

Combine crust and set aside 1/4 of mixture. Press remainder in bottom and sides of a 9-inch quiche dish. Prick bottom and sides. Bake at 350 degrees for 10 minutes. 1 (8 oz.) carton sour cream 1/4 c. mayonnaise or salad dressing 1/2 c. chicken broth 2 c. chopped cooked chicken 1/2 c. shredded sharp cheddar cheese 1/4 c. minced onion 1/4 tsp. dillweed 3 drops hot sauce 1/4 c. pecan halves

Combine rest of ingredients and pour into baked crust. Sprinkle reserved crust mixture over filling; top with pecan halves. Bake at 325 degrees for 45 minutes. Yields: 6-8 servings.

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