Emily Richards’ Turkey Cheddar Quiche
Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6
1 cup (250 mL) shredded cheddar cheese
1 unbaked (9 inch/23 cm) frozen deep dish or homemade pie shell, thawed
1 cup (250 mL) diced cooked turkey (roast, deli or turkey bacon)
1/4 cup (60 mL) diced red pepper or roasted red pepper
1/4 cup (60 mL) diced grilled zucchini or eggplant
2 green onions, thinly sliced
3/4 cup (175 mL) 35% whipping cream
3 eggs
1/2 tsp (2 mL) salt
Sprinkle cheese over bottom of pie shell. Add turkey, pepper, zucchini and green onions evenly across bottom.
In a bowl, whisk together cream, eggs and salt. Pour over cheese mixture slowly, using fork to allow cream mixture to fill pie shell evenly. Bake on bottom rack of 375 F (190 C) oven for about 35 minutes or until top is golden and puffed and knife inserted in centre comes out clean. Let cool slightly before slicing.
Cheese Variations: Use Asiago, provolone, white or orange cheddar in this quiche. Reduce cheese amount to 1/2 cup (125 ml) if using a stronger cheese like blue or Parmesan or Romano.
Vegetable Variation: Use up leftovers in this quiche, whether they are roast potatoes or sautéed mushrooms, each addition will make a different quiche every time.
No Cream Variation: If you don’t have 35% cream at home, no worries. Substitute 3/4 cup (175 mL) milk or lighter cream and whisk in 1 tbsp (15 mL) all purpose flour into it before using.
