Cheddar Turkey Quiche Recipe Video

TURKEY AND CHEDDAR QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

CHEDDAR TURKEY QUICHE RECIPE (VIDEO)

Steps:

• Preheat the oven to 375F. First, prepare the veggie filling. Preheat a large frying pan over medium heat and add a drizzle of olive oil. Saute the mushrooms, shallot and red bell pepper for 5 to 7 minutes until pepper is tender. Add the tomato and cook for a few minutes until tomato juices are evaporated. Remove from heat and cool.
• Next, in a large bowl, whisk together the eggs, milk and seasonings: salt, pepper, basil, thyme. Fold in diced turkey, grated cheddar (I used mild garlic and herb cheddar), and the prepared mushroom mixture.
• Unroll the premade pie crust (or roll out homemade pie crust) and line the bottom and sides of a 9-inch springform pan or deep-dish pie pan. Pour in the prepared quiche filling. Sprinkle the top with chopped chives and smoked paprika.
• Bake in the preheated oven for 45 to 50 minutes until the top is completely set. Remove the quiche from the oven and let it cool for at least 15 minutes before serving.

TURKEY AND STUFFING QUICHE

Steps:

• Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Sprinkle the stuffing and turkey in the par-baked shell. Top with the Cheddar and parsley. Season with a little salt and pepper.
• Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 45 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
• Copyright 2016 Television Food Network, G.P. All rights reserved

LEFTOVER TURKEY QUICHE (DAY AFTER THANKSGIVING)

Steps:

• Preheat oven to 350 degrees F.
• Whish together eggs, milk, salt, and pepper.
• In pie shell, layer the turkey meat, vegetables and cheese.
• Pour the egg mixture over the layered ingredients and bake for 25-35 minutes or until knife inserted in center comes out clean.