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 Turkey Spinach Quiche that’s full of breakfast flavors.
cup butter or margarine
cups finely chopped JENNIE-O® Oven Roasted Turkey Breast
(10-ounce) package frozen chopped spinach or broccoli, cooked, drained
(10-inch) unbaked ready-to-use pie crust
cups shredded Swiss cheese
tablespoon all-purpose flour
cup egg substitute or 4 eggs
cups half-and-half cream or evaporated milk
teaspoon freshly ground pepper
teaspoon ground nutmeg
Heat 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. In small, saucepan add enough water to cover leek. Bring to boil over high heat; reduce heat and simmer 5 minutes. Drain, reserve leek.
In skillet, melt butter over medium heat. Add turkey breast; cook 5 minutes or until golden. Add spinach and leek to turkey mixture; cook 1 to 2 minutes. Remove from heat. Spoon turkey mixture into pie crust. Sprinkle cheese and flour over turkey mixture.
In medium bowl, combine eggs, cream, brandy, pepper and nutmeg. 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.