Chicken and Pecan Quiche

Are all eggs equal? I used to think so. Recent studies say conventional eggs differ nutritionally from organic, pastured eggs.  A 2007 Mother Earth News study concluded that hens raised on pasture may produce eggs containing "1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2x more omega-2 fatty acids, 3 times more vitamin E and 7 times more beta carotene." I find that pastured eggs are much richer and more flavorful than conventional eggs.

True "free-range" or pastured chickens freely roam outside to peck at the ground and eat plants, insects and worms along with their feed. How is this different from a "free-range - conventional" egg? The USDA defines "free range" as "allowed access to the outside". The key word here is "access". It doesn't mean the chicken ever saw the light of day, only that it had access. Conventional chicken feed consists of corn and soy (usually genetically modified), cottonseed meal, and antibiotics.

So, where do you buy pastured eggs? I've gotten them from some Whole Foods stores, local farmers markets, or straight from a local farm. Since my husband is in the military, we move every few years and many times I've thought I wouldn't be able to find the eggs I want, but I've learned to ask around - someone will know where you can find the ingredients you're looking for. Local Harvest and Eat Wild are also great resources to find pastured eggs in your area.      

Once you find the eggs you're looking for, whip-up this fabulous quiche. The mixture of whole wheat flour, cheese, pecans, and butter creates a crispy, cheesy crust good enough to eat on its own. The savory filling of chicken, eggs, sour cream, mayonnaise, and dill has a splash of tabasco sauce for a little kick. I usually serve it with a salad and hope we'll have leftovers for breakfast the next morning.

Chicken and Pecan Quiche
Serves 8-10

1 cup plus 2 tablespoons whole wheat pastry flour
1/2 cup cheddar cheese, grated
3/4 cup pecans, chopped
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/3 cup coconut oil

3 eggs, lightly beaten
1/2 cup chicken broth
1 cup sour cream
1/4 cup mayonnaise
2 cups boneless skinless chicken breasts, cooked and chopped
3 drops Tabasco Sauce
1/2 cup cheddar cheese, grated
1/4 cup onions, minced
1/4 cup fresh dill, chopped
1/4 cup pecans, chopped

Preheat oven to 350°F and adjust rack to middle position.  Place flour, cheese, pecans, salt, paprika, and coconut oil in the bowl of a food processor.  Pulse 8-10 times until mixture comes together.  Pour mixture out into a round 10-inch tart pan and press dough evenly over the bottom and sides of the pan.  Place a sheet of parchment paper on top of the dough and fill with pie weights.  Bake for 10 minutes, remove pie weights and parchment paper and bake for an additional 5 minutes.  Set aside to cool.

Whisk together the eggs, broth, sour cream, and mayonnaise in a large mixing bowl.  Stir in the chicken, Tabasco, cheese, onion, and dill.  Pour into baked crust and sprinkle with 1/4 cup chopped pecans.  Bake for 45 minutes until center is set. Cool for 10 minutes before serving.