Spinach-and-Turkey Quiche

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 1 Hours
Cook: 5 Minutes
Stand: 10 Minutes


1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon butter
1/3 cup chopped onion
1 large garlic clove, minced
1 (12-oz.) package frozen spinach soufflé, thawed
3 eggs, lightly beaten
1/2 cup half-and-half
1 cup (4 oz.) shredded Cheddar cheese
3/4 cup chopped cooked turkey
3/4 cup jarred roasted red bell pepper strips
1/4 teaspoon pepper


1. Fit piecrust into a 9-inch pieplate according to package directions. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

2. Line piecrust with parchment paper or aluminum foil; fill with pie weights or dried beans.

3. Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

4. Melt butter in a skillet over medium heat; add onion, and cook 3 to 4 minutes or until tender. Add garlic; cook 1 minute. Remove from heat; stir in spinach soufflé.

5. Whisk together eggs and half-and-half in a medium-size bowl. Stir in spinach mixture, cheese, and next 3 ingredients. Pour mixture into prepared piecrust.

6. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Stouffer's Spinach Soufflé, found in the frozen food section of the supermarket.

Dusty Keipper, Alpharetta, Georgia,

Southern Living

April 2006
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