Chicken Pecan Quiche

Chicken Pecan Quiche

Sounds a little weird but trust me it’s not! This quiche was by far the all time favorite at my restaurant, LD’s Specialties & Gourmet Cafe. The hubbs even likes it, and if you think real men don’t eat quiche, put a piece of this in front of them! Loaded with tender chicken, crunchy pecans, cheddar cheese and a hint of fresh dill, this quiche is bursting with flavors and textures that will have everyone begging for more!

You all know me well enough by now to know that I absolutely love, love, love to change up the ingredients in most recipes, but, I don’t recommend it with this one! The combination of the tangy sharp cheddar with the chicken and pecans is the main reason this quiche is soooo good!

While this quiche makes a great light dinner paired with a garden salad, it would also be the perfect addition to a bridal luncheon or holiday brunch buffet!

Chicken Pecan Quiche 


  • 1 9″ deep dish pie crust  – blind baking is recommended  Why You Should Partially Blind Bake Your Pie Crust
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 cup half & half
  • 2 cups of cooked chicken- shredded or chopped – rotisserie or canned work well also
  • 1 1/2 cup  shredded sharp cheddar cheese – divided
  • 1/4 cup finely diced onion
  • 1 tablespoon fresh chopped dill weed or 1/4 teaspoon dried
  • 3/4 cup chopped pecans – divided
  • Pinch of salt and pepper


  • Combine eggs, sour cream, mayo, and half and half until well mixed
  • Stir in the chicken, onion, dill weed, 1 cup of the cheese, 1/2 cup of the pecans and salt and pepper
  • Pour into prepared crust
  • Sprinkle the remaining cheese and pecans evenly over the top
  • Bake at 350 degrees for 40-45 minutes  or until golden brown and set

I have been a caterer, restaurant owner and cake decorator. My precious Grandmother taught me how to cook and bake.


    1. Ohhh…easy! Use my basic quiche recipe, 4 eggs, 2 cups half and half, s&p to taste. Spread about 1/2 cup of pizza sauce in the bottom of the crust, top with 1 1/2 cups of shredded mozzerella cheese. Gently pour the egg mixture over the cheese and arrange sliced pepperoni over the top. Use as much as you like . More is better 😊 bake at 350 x 45 – 50 minutes or until set.

Let me know what you think! I would Love to hear from you!

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