Turkey Spinach Quiche

Turkey Spinach Quiche

A breakfast of eggs, spinach and cheese is classic. Toss lean turkey, nutmeg and brandy into the mix? Now that’s special. Start your morning in utter bliss with a quiche that’s under 500 calories per serving. 

Makes 6 servings 6
Prep time Under 30 minutes PTM
Total time More than 1 hour PTM
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Nutritional Information

Calories 400 Fat 21g
Protein 27g Cholesterol 80mg
Carbohydrates 22g Sodium 970mg
Fiber 1g Saturated Fat 10g
Sugars 7g


1 medium leek

¼ cup butter or margarine

2 cups finely chopped JENNIE-O® Extra Lean Oven Roasted Turkey Breast

½ (10-ounce) package frozen chopped spinach or broccoli, cooked, drained

1 (10-inch) unbaked ready-to-use pie crust

1¼ cups shredded Swiss cheese

1 tablespoon all-purpose flour

1 cup egg substitute or 4 eggs

1½ cups half-and-half cream or evaporated milk

2 tablespoons brandy

¼ teaspoon freshly ground pepper

¼ teaspoon ground nutmeg


STEP 1: Heat oven to 375°F.

STEP 2: Cut leeks in half lengthwise. Wash and trim, leaving two to three inches of green tops intact. Cut leek halves crosswise into thin slices. In small saucepan, add enough water to cover leek. Bring to boil over high heat. Reduce heat and simmer for five minutes. Drain, keeping leeks in pan.

STEP 3: Melt butter in a medium skillet over medium heat. Add turkey breast and cook for five minutes or until golden. Add spinach and leeks to turkey mixture. Cook for one to two minutes. Remove from heat. Spoon turkey mixture into pie crust. Sprinkle cheese and flour over turkey mixture.

STEP 4: Combine eggs, cream, brandy, pepper and nutmeg in a medium bowl. Pour egg mixture over cheese. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand for five minutes before serving. Serve hot or cold.

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