2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided
2/3 cup evaporated skimmed milk
1/8 teaspoon white pepper
1/2 cup grated Parmesan cheese
2 tablespoons dried cranberries
3/4 cup whole-berry cranberry sauce
Sage sprigs (optional)
How to Make It
Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork.
Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350° for 12 minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.
Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust.
Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350° for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with cranberry sauce, and garnish with sage sprigs, if desired.