Turkey Spinach Quiche
| Makes 6 servings | Prep time Under 30 minutes | Total time More than 1 Hour |
Nutritional Information
| Calories | 470 | Fat | 30g |
| Protein | 28g | Cholesterol | 215mg |
| Carbohydrates | 18g | Sodium | 1080mg |
| Fiber | 1g | Saturated Fat | 15g |
| Sugars | 4g |
Ingredients
1 medium leek
1/4 cup butter or margarine
2 cups JENNIE-O TURKEY STORE® Extra Lean Oven Roasted Turkey Breast, finely chopped
1/2 (10 ounce) package frozen chopped spinach or broccoli, cooked, drained
1 unbaked ready-to-use pie crust (10 inches in diameter)
1 1/2 cup Swiss cheese, shredded
1 tablespoon all-purpose flour
4 eggs
1 1/2 cups half-and-half or evaporated milk
2 tablespoons brandy
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 375°F. Cut leek in half lengthwise, wash and trim, leaving 2 to 3 inches of green tops intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover leek. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain, reserve leek.
Melt butter in large skillet over medium heat. Add turkey breast; cook 5 minutes or until golden. Add spinach or broccoli and leek to turkey mixture; cook 1 to 2 minutes longer. Remove from heat. Spoon turkey mixture into pie crust. Sprinkle cheese and flour over turkey mixture.
Combine eggs, half-and-half, brandy, salt, pepper, and nutmeg in medium bowl. Pour egg mixture over cheese. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold.
