1 pkg. (4 oz.) refrigerated crescent rolls
2 env. instant cream of chicken flavor soup
1/2 c. milk
2 eggs, beaten
1/2 c. finely chopped cooked chicken
2/3 c. shredded Swiss cheese
1/4 c. chopped pecans

Separate crescent rolls, press into ungreased heat-resistant glass 7 inch pie plate to form crust.

Blend instant cream of chicken flavored soup mix, milk, eggs. Stir in remaining ingredients. Pour into prepared crust and bake 35 minutes or until quiche tests done. Let stand for 5 minutes before serving.