Options

Format:
Include:
PRINT
See more
Spinach-and-Turkey Quiche

Spinach-and-Turkey Quiche

Southern Living APRIL 2006

  • Yield: Makes 6 to 8 servings
  • Cook time:5 Minutes
  • Prep time:15 Minutes
  • Bake:1 Hour
  • Stand:10 Minutes

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Spinach-and-Turkey Quiche recipe

advertisement