Turkey Broccoli Quiche {with pie crust recipe}

Recipe for: Turkey Broccoli Quiche

Protein-packed and delicious, this quiche is a great way to use leftover turkey from Thanksgiving or anytime you have cooked, chopped turkey on-hand. I often double this recipe, as it re-heats nicely for leftovers the next day. 

Ingredients (for a single quiche)

• 1 9-inch pie crust, unbaked
• 2 TBSP butter
• 1 cup chopped, fresh broccoli   
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced 
• 1.5 cups chopped, cooked turkey (such as from one of our whole turkeys or sweetheart breasts)   
• 2 cups shredded cheddar cheese    
  
• 3 eggs
• 1 cup whole milk
• 1/4 cup half-and-half
• 1/2 tsp salt
• ¼ tsp freshly ground black pepper
• 1/2 c freshly grated Parmesan cheese

Directions:

1. Over medium heat, melt the butter and sauté broccoli, onion and garlic, stirring frequently, until tender, around 4 minutes. Add in the cooked turkey and heat for another 2 minutes or so.
   2. Place the pie crust in a pie pan and add the broccoli, garlic, onion, and turkey mixture. Top with the shredded cheddar cheese. 
   3. In a medium bowl, beat together eggs, milk, half-and-half, salt, and pepper. Pour egg mixture over turkey and broccoli mixture. Top with the Parmesan cheese.
   4. Bake at 425F for 30 minutes.
   5. Reduce heat to 375F and continue baking for about 20 minutes or until a toothpick inserted is center comes out clean. I find that cutting the quiche into 6 to 8 pieces for the last ~5-8 minutes of the baking time helps ensure that the quiche is set in the center. 

Pie Dough

Ingredients (for 2 crusts, since I typically make a double batch of quiche for my family size and/or like having extra to put in the freezer)

• 2 1/2 c flour
• 1/2 tsp kosher salt
• ~7 TBSP COLD water (I put a the water in the freezer for 15 minutes or so)
• 14 TBSP butter (grated and well-chilled)

Directions

1. In a large bowl, combine the flour and salt.  Add in the grated, cold butter and mix either with your hand or a fork until well blended (this can take a few minutes to achieve).
2. Slowly add in the water and mix until you are able to form a disc.  Refrigerate 30 minutes.  Roll out on a lightly floured surface. Place in pie pan and chill again for another 30 minutes.

Note: I typically make this pie crust in my Kitchen-Aid mixer, using the paddle attachment (because it is much faster, especially when it comes to making multiple batches at one time). Follow the same steps as above, just adding ingredients to the bowl of your mixer, instead of a regular mixing bowl. 

Lastly, this crust freezes well, so I like to make several batches at one time to have it on hand in the freezer--simply roll out the dough to the desired size and then roll it up and place the rolled-up dough in parchment paper.  I then put the parchment paper rolls in a freezer bag.  When you need a pie crust or two, simply pull them out of the freezer, thaw, and unroll (it takes ~30 minutes at room temperature or put them in the refrigerator the night before).