Ann Fennell's Peanut-Chicken Quiche


1 cup all-purpose flout
1 cup shredded cheddar cheese
1/2 cup cocktail peanuts, chopped
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup peanut oil
1/2 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, beaten
2 cups cooked chicken, chopped
1/2 cup shredded cheddar cheese
1/4 cup fresh onion, minced
1/4 tsp. dried dillweed
3 drops hot sauce
1/4 cup cocktail peanuts


Preheat oven to 350 degrees. Combine flour, 1 cup shredded cheddar cheese, one-half cup chopped cocktail peanuts, salt and paprika. Stir well and add peanut oil. Press in bottom and along sides of a 9-inch deep dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely (about 15 minutes).
Mix sour cream, broth, mayonnaise and eggs. Stir with whisk until smooth. Stir in chicken, one-half cup cheese, onion, dillweed, and hot sauce. Pour into cooled crust and put peanuts on top. Bake for 55 minutes. Cool 10 minutes and serve.
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