Turkey and Cheddar Quiche

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8

Use leftovers from a holiday roast turkey to make a delicious quiche the next day, perfect for brunch. For the filling, you'll need just half a cup of ground turkey. Mix it with grated cheddar, spread it on top of sliced green onions in a deep pie dish, and pour a creamy mixture of cream and eggs over it. The cream will set as it bakes, creating a thick layer of tender filling on a crisp, golden crust. Let the quiche cool slightly to make it easier to cut, and enjoy. It's delicious warm or chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour + extra for work
2 tablespoons of sugar
0.5 tsp fine salt
165g chilled unsalted butter, diced
4 tsp apple cider or white vinegar
1/3 cup ice water + more as needed

Filling

0.5 cup chopped green onions
0.5 cups shredded roast turkey
1 cup grated cheddar

Cream

1 and 1/4 cups heavy cream
3 large eggs
1 tbsp chopped fresh dill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, eggs, cream, cheddar cheese, premium flour, apple cider vinegar, green onions, dill

Cooking the dish according to the recipe:

Combine the flour, sugar, and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and pulse until incorporated. Add the remaining butter and pulse on high until the butter is the size of peas, 5-6 times. Add the vinegar. Then, pulse briefly a few times, add the ice water through the tube.
Press a small amount of dough between your fingers; it should just hold its shape and not be wet. If the dough crumbles, add more ice water, a tablespoon at a time. Pulse several times, being careful not to overbeat the dough, or it will become tough. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin disk. Refrigerate for 1 hour.

Lightly flour a work surface and roll the dough into a circle 28-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, allowing it to overhang evenly. Fold the edges in and crimp. Refrigerate for at least 30 minutes.
Preheat oven to 190°C.

Press a sheet of foil onto the set dough, then fill the pie with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
Filling:

Sprinkle the crust evenly with green onions. Mix the turkey and cheddar and arrange it in an even layer on top of the green onions.

Cream:

In a bowl, whisk together the heavy cream, eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the dill.
Pour the cream over the filling. Reduce the oven temperature to 175°C and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.