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Emily Richards’ Turkey Cheddar Quiche

  • Breast
  • Scaloppini
  • Leftover turkey
  • Turkey Bacon
  • Deli Meat
  • Breakfast
  • Lunch
  • Dinner
  • Snack
  • Potluck
  • Entertaining
  • 30 minutes to an hour

Cheddar adds flavour to this quiche but guess what? Use whatever cheese is in your fridge! This is great way to use up leftovers tucked in the refrigerator where you don’t know what to do with them and where to use them. Add them all to this quiche for a unique spin each time you make it.

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Yield

6 servings

Print Recipe

Ingredients

  • 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

Instructions

  • Sprinkle cheese over bottom of pie shell. Add turkey, pepper, zucchini and green onions evenly across bottom.
  • Sprinkle cheese over bottom of pie shell. Add turkey, pepper, zucchini and green onions evenly across bottom.
  • 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.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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