Christmas Turkey Quiche Food

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LEFTOVER TURKEY QUICHE



Leftover Turkey Quiche image

Leftover turkey is the star in this easy to prepare quiche along with fresh baby spinach and Cheddar cheese

Provided by ReadySetEat

Categories     Breakfast/Brunch

Time 1h20m

Yield 8

Number Of Ingredients 9

1 frozen Marie Callender's® Deep Dish Pie Shell
1 tablespoon canola oil
1-1/2 cups chopped cooked turkey
1-1/2 cups chopped baby spinach leaves
1/2 cup chopped yellow onion
1/4 teaspoon garlic salt
4 eggs
1 cup half-and-half
1/2 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400°F. Lightly prick pie shell with fork. Bake 10 minutes or until lightly browned. Cool slightly. Reduce oven temperature to 375°F.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add turkey, spinach, onion and garlic salt; cook 4 minutes or until onion is tender and spinach wilts, stirring occasionally. Cool slightly; spoon turkey mixture in pie shell.
  • Whisk together eggs and half-and-half in medium bowl until blended. Pour egg mixture over turkey mixture in pie shell; sprinkle with cheese. Bake at 375°F 40 to 45 minutes or until knife inserted in center comes out clean. Cool slightly before cutting into slices.

Nutrition Facts : @id https, Calories 317 calories

TURKEY AND CHEDDAR QUICHE



Turkey and Cheddar Quiche image

Add fresh dill to this shredded-turkey quiche with a homemade crust.

Provided by Food Network Kitchen

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 3/4 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more if needed
1/2 cup chopped scallions
1/2 cup shredded roasted turkey
1 cup shredded Cheddar
1 1/4 cups heavy cream
3 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh dill

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.

TURKEY AND STUFFING QUICHE



Turkey and Stuffing Quiche image

A quiche is the perfect way to use leftover turkey and stuffing-and a little Cheddar too.

Provided by Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

One 9-inch frozen pie shell
1 cup crumbled leftover stuffing
1 cup chopped leftover turkey
1 cup shredded sharp Cheddar
1/4 cup parsley leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 1/4 cups half-and-half
3 large eggs
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

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)



Leftover Turkey Quiche (Day After Thanksgiving) image

Got turkey? Here's an easy way to use it up! From Foodgeeks.com. I had this in my files. I can see adding extras to this like spinach, sausage...etc. just watch that it fits in the pie crust without overflowing.

Provided by Oolala

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 (9 inch) pie crusts, baked
3 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cooked turkey, diced
1 cup mushroom, diced
1 cup cheddar cheese, grated

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.

TURKEY SWISS QUICHE



Turkey Swiss Quiche image

This recipe is the perfect solution to what to do with left over turkey. My family looks forward to it every year after Thanksgiving.-Lois Forehand, Little River Academy, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 pastry shell (9 inches), unbaked
1-1/2 cups finely chopped cooked turkey
4 large eggs
3/4 cup half-and-half cream
2 cups shredded Swiss cheese
4 green onions, finely chopped
2 tablespoons diced pimientos
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Dash salt and pepper
3 slices (3/4 ounce each) Swiss cheese, cut into thin strips

Steps:

  • Preheat oven to 450°. Line unpricked crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until golden brown, 5-7 minutes longer. Reduce heat to 375°., Sprinkle turkey into pastry shell. In a large bowl, whisk eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into crust. , Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 489 calories, Fat 31g fat (16g saturated fat), Cholesterol 234mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.

CHRISTMAS TURKEY QUICHE



Christmas Turkey Quiche image

A spicy hot dish with jalapeno peppers, turkey breast, onions, mushrooms, and cheese to make a main course meal for brunch or dinner.

Provided by Cheerios

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h25m

Yield 8

Number Of Ingredients 16

2 tablespoons canola oil
1 boneless turkey breast
2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
1 onion, finely chopped
1 red jalapeno pepper, minced
1 green jalapeno pepper, minced
1 ½ cups all-purpose flour, divided
½ cup whole wheat pastry flour
½ teaspoon salt
½ cup lard, chilled and cut into small pieces
9 tablespoons iced water, or more as needed
1 cup grated farmer's cheese
3 eggs
1 cup milk
1 teaspoon baking powder

Steps:

  • Heat oil in a saute pan over medium heat. Cook turkey breast, flipping every few minutes, until nicely browned on the outside and no longer pink in the center, about 15 minutes. Set aside to cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a clean saute pan over medium heat. Add mushrooms, onion, and jalapeno peppers. Cook until onion is translucent, about 5 minutes.
  • Combine 1 cup all-purpose flour, whole wheat flour, and salt in a bowl. Cut in the lard until mixture is crumbly. Add iced water, a spoonful at time, stirring with a fork until dough comes together in a ball.
  • Roll dough out onto a lightly floured surface and shape it into 9-inch circle; transfer to a pie plate.
  • Bake crust in the preheated oven until edges are lightly browned, about 10 minutes.
  • Spread onion-mushroom mixture over the bottom of the crust. Layer farmer's cheese on top. Cut turkey breast into small chunks and scatter over the cheese.
  • Whisk remaining 1/2 cup all-purpose flour with eggs, milk, and baking powder until smooth. Pour over the filling.
  • Bake until lightly browned on top and crust bounces back when lightly touched, 35 to 40 minutes.

Nutrition Facts : Calories 610.1 calories, Carbohydrate 29.6 g, Cholesterol 184 mg, Fat 38.5 g, Fiber 2.6 g, Protein 34.8 g, SaturatedFat 20.3 g, Sodium 824.6 mg, Sugar 3.6 g

CHRISTMAS TURKEY



Christmas Turkey image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1 (8 to 9-pound) turkey
2.2 pounds diced turkey breast
3 1/2 ounces pine nuts
3 1/2 ounces dates, finely chopped
3 1/2 ounces walnuts
3 1/3 ounces diced cured ham
7 ounces chestnuts in syrup
1/2 cup brandy
1/2 cup sweet wine
2 eggs
Salt and pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Remove the bones from the turkey opening from the back and set aside while you prepare the stuffing.
  • Ina bowl, combine the diced turkey, pine nuts, dates, walnuts, cured ham, chestnuts, brandy, sweet wine and eggs. Season with salt and pepper. Mix well and stuff the turkey with the mixture. Sew the opening shut with a trussing needle and kitchen string. You can also skewer the opening shut.
  • Place the turkey on a rack in a roasting pan. Roast for 3 hours or until the internal temperature in the center of the stuffing and in the thickest part of the thigh reaches 180 degrees F. While roasting, baste frequently.
  • Cut into slices, spoon the stuffing, and serve.

EASY CHRISTMAS TURKEY



Easy Christmas turkey image

The turkey is cooked high and fast like a chicken, giving it extra crispy skin. It needs longer to rest so the meat can relax and stay succulent

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 2h20m

Number Of Ingredients 11

100g butter , softened
3 rosemary sprigs, leaves picked and finely chopped
1 turkey (around 4kg, but not more), giblets removed
1 garlic bulb
1 lemon , halved
2 bay leaves
2large banana shallots , unpeeled, cut in half lengthways
250ml white wine
1 red cabbage (about 900g), cut into 6 wedges
500ml good-quality chicken stock
1 tsp cornflour (optional)

Steps:

  • Take your turkey out of the fridge at least 1 hr before you cook it. Heat oven to 200C/180C fan/gas 6 and beat the butter with the rosemary. Starting from the neck of the turkey, carefully push your fingers underneath the skin until you can get your whole hand between the skin and the breast meat. Trying not to tear the skin as you go, spread the butter inside the pocket, squishing some into the crevice between the thigh and breast meat.
  • Put the garlic, lemon and bay leaves inside the turkey, then season liberally all over. Put the shallots in your largest flameproof roasting tin and put the turkey on top, breast-side up. Roast for 1 hr, then give it a good baste, pour in the wine and nestle the cabbage wedges in the tin (or underneath the turkey if they won't fit). Return to the oven for another 30 mins - covered with foil if the turkey is looking too brown. The juices should run clear when you pierce the thickest part of the thigh, or a thermometer should read 75C. If not done, carry on cooking for a further 5-10 mins.
  • Set aside the turkey on a board to rest for 1 hr, transferring the garlic and bay to the roasting tin for the gravy. If you want crispy skin, don't cover the turkey. Wrap the cabbage wedges in two parcels of foil, with a spoonful of the turkey juices, season liberally and return to the bottom of the oven to carry on cooking while the turkey rests.
  • Spoon away most of the turkey fat, then put the tin on the hob over a medium heat. Mash the veg with the back of a wooden spoon to extract as much flavour as possible , then pour in the stock and reduce the gravy by half. If you want to thicken it, stir in the cornflour mixed with 1 tbsp water. Once happy with the consistency, strain and keep warm until ready to eat.

Nutrition Facts : Calories 813 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 103 grams protein, Sodium 1.3 milligram of sodium

CHRISTMAS QUICHE



Christmas Quiche image

A delicious breakfast casserole that is our family's traditional breakfast meal every Christmas. Can top with sausage, bacon, or ham. We always use ham.

Provided by Your Sangoma

Categories     Savory Pies

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup butter
30 ounces square hash browns
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1 cup chopped ham
3 eggs
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Melt butter in the bottom of 9x13 pan. Add hash browns and cook at 375 for 25 minutes.
  • Shred cheese and sprinkle on top of hash browns. Spread ham over top of the cheese.
  • Beat eggs, milk, and S&P together. Pour over top of casserole.
  • Bake in oven at 350 for 35 to 40 minutes.

Nutrition Facts : Calories 1004.5, Fat 64.4, SaturatedFat 25.7, Cholesterol 260.2, Sodium 1289.3, Carbohydrate 79.6, Fiber 6.9, Sugar 4, Protein 27.1

TURKEY QUICHE



Turkey Quiche image

This is one of those "What do I do with all the left over Turkey" things. My Mother would make Turkey soup, pie and my all time favorite quiche. Simple to make and taste great. I always find it extremely satisfying

Provided by cisquester

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups rice (cooked)
1 1/2 cups turkey (chopped cooked)
1 medium tomatoes, seeded and finely diced
1/4 cup onion (diced)
1/4 cup green pepper (diced)
1 teaspoon basil (dried)
1/2 teaspoon seasoning salt
1/4 teaspoon pepper (red, black you choose)
1/2 cup milk
3 eggs (beaten)
1/2 cup shredded cheddar cheese
1/2 cup mozzarella cheese (shredded)

Steps:

  • Preheat over to 375 degrees. Coat a 13x9x2 inch pan with cooking spray. Combine rice, turkey, tomato, onions, pepper, basil, salt, red pepper, milk, and eggs. Pour into pan and top with cheeses. Bake at 375 degrees for about 20 minutes or until knife inserted near center comes out clean.

Nutrition Facts : Calories 326.7, Fat 4.4, SaturatedFat 2, Cholesterol 77.4, Sodium 79.8, Carbohydrate 60.3, Fiber 1.4, Sugar 0.9, Protein 9.5

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