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:
- 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 cup chopped, cooked turkey
- 1 to 2 cups shredded cheddar cheese (depending on how much cheese you like)
- 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 shredded 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 20 minutes.
5. Reduce heat to 375F and continue baking for about 30 minutes or until a toothpick inserted is center comes out clean. I find that cutting the quiche into 6-8 pieces for the last ~5-8 minutes of the baking time helps ensure that the quiche is done in the center.