One spice can re-make your thanksgiving leftovers into something great for dinner.
Becky Low shares a recipe for a Turkey Curry Quiche.
Turkey Curry Quiche
1 unbaked 9-inch pie crust
¼ pound flavorful bacon, chopped
½-1 cup chopped onion, optional
2 ½-3 cups broccoli florets,
2 ½-3 cups cubed cooked turkey (chicken may be substituted)
1 cup shredded Swiss cheese
1 cup half and half
½ cup sour cream
4 eggs, beaten
½ teaspoon salt, or to taste
1-2 teaspoons curry
fresh ground black pepper to taste
fresh snipped parsley, optional garnish
Preheat oven to 325 degrees. Line a deep 9-inch pie plate with unbaked pie crust, flute edges as desired.
Chop and scramble fry bacon until crisp. Remove bacon, set aside; remove all but 1 tablespoon bacon drippings, add chopped onion and saute until onion is translucent. Add broccoli florets and 1-2 tablespoons water, reduce heat, cover pan and steam 5 minutes. Remove from heat,
Whisk together half and half, sour cream, beaten eggs, salt and curry. Add black pepper to taste. Arrange cubed turkey, bacon and broccoli in prepared pie plate. Sprinkle with shredded cheese. Pour custard evenly over cheese; gently press ingredients down into custard mixture. Bake 45-55 minutes or until puffed, lightly browned and set in center. Remove from oven and allow to stand 10 minutes. Garnish with snipped parsley as desired
Notes:
New favor for an old favorite – and a great way to use leftover turkey. Recipe serves 6
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org
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