You may be sick of turkey. Thanksgiving wasn’t that long ago and let’s face it: most of us overdose on the bird, and then the leftovers, and then we don’t want it for another year until it’s time to gorge again while giving thanks.
I, on the other hand, take advantage of the turkey sales at Thanksgiving time so I can have turkey the rest of the year too, because I like it and it’s so versatile to use in lots of recipes. This year I was also given the gift of a smoked turkey by my uncle and that stuff is just heavenly. Since my freezer was apparently designed by Keebler elves and won’t hold one frozen turkey, let alone two, these two feathered friends were instantly shredded and put into freezer bags and packed nicely into my tiny freezer, ready to use for whatever strikes my fancy. If you don’t happen to have a cache of frozen turkey at your disposal, simply purchase some cooked turkey from your deli or roast a small turkey breast or leg for this recipe. Or substitute other meat or veggies if you’d like, it’s your dinner after all. And quiche is a great way to use up whatever leftovers you may have lying around. Chicken would work great in this as well.
Turkey and Mushroom Quiche
1 pie crust (homemade or premade – I like the Pillsbury ready-to-use, refrigerated crust)
1 cup cooked smoked turkey, chopped or shredded
1 cup mushrooms
1 clove garlic, minced
1 leek, white and light green parts, sliced
1/4 tsp. dry Italian seasoning
Salt & pepper
1 3/4 cup half n half
4 oz. goat cheese
Preheat oven to 425˚.
In a skillet, head a drizzle of oil or butter in the pan and add the leek, garlic and mushrooms. Sauté 2-3 minutes. Add Italian seasoning. Cook a minute or so more until veggies are soft and then remove from heat.
In a bowl, beat 5 eggs with a pinch of salt and pepper and the half n half. Set aside.
Unroll dough and press into a 9 inch pie pan. I like to dust the bottom of the crust with a bit of flour so it doesn’t stick. Crimp edges. Put turkey in the bottom of the crust. Top with veggie mixture. Place dollops of goat cheese all around. Pour egg mixture over the top.
Carefully place in the oven. Cook at 425˚ for 15 minutes. Turn temperature down to 375˚ and cook another 30 minutes. Remove from oven and let sit for 10 minutes before cutting. Slice into wedges and serve. Yummy hot or cold.