This recipe (adapted from MyRecipes.com) appeared in TJT: Chicken–Pecan Quiche on 29 Jun 2010
 

1 cup all–purpose flour
1 cup (4 ounces) shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon paprika
1/3 cup vegetable oil (I used grape seed oil)
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/4 cup minced onion
3 drops of hot sauce
2 tablespoons chopped fresh herbs (I used chives)
1–2 tablespoons grated parmesan cheese
1/4 cup pecan halves
 
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350° F for 12 minutes. Cool completely.

Combine sour cream and next three ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, hot sauce and chopped herbs. Pour chicken mixture over prepared crust. Sprinkle a layer of grated parmesan cheese on top of chicken filling and then arrange pecan halves on top of that. Bake at 350° F for 55 minutes or until set. Let stand 10 minutes before serving.
 

WI wine recommendation: Leah had Zonin Prosecco with her meal (good choice!), but Gaetano D’Aquino 2008 Orvieto (both reasonably priced and available at Trader Joe’s) would also go well with this dish.