Homemade Spinach Turkey And Cheese Quiche Recipe
- Prep time: 15 min
- Cook time: 45 min
- Ready in: 1 hour
- Yields: 6-8 servings
Quiches come in all forms and flavors. They even have different names (Lorriane or flan) and are made with all different kinds of ingredients (like plain or exotic cheeses, or mushrooms or even broccoli). I never thought much about them, though. I seem to remember, as a kid, thinking that a quiche was something that was a mix between a squash and a zucchini.
I’m not entirely sure why.
I know that at some point they’ve been considered a specialty food, but I also know that they are just as easy to make at home for pennies on the dollar as they are to order at a high priced restaurant (filled with expensive and exotic mushrooms, or caviar or whatever).
But I thought that since my tastes have matured and changed over the years, I might give this quiche making thing a try. I decided that a nice cheese, turkey and spinach quiche would be a good starting point for making quiche.
Of course, if you have different stuff that you would like to put in your quiche, feel free to substitute them. The basics on this recipe are the same: the eggs, milk and spices are mixed separately and poured over the other ingredients in the shell.
I make this one with a store bought frozen pie shell. You can make one from scratch if you like. I just don’t have the patience and enough elbow room in my kitchen to make dough properly.
The filling can be made easily in a large mixing bowl and using a hand whisk, or a standing mixer or even a food processor. The decision is up to you; For myself, I prefer the easier clean up, and since my standing mixer is hand wash only and the food processor has about a million different pieces that need to be removed, taken apart and washed (in the dish washer thankfully) I’m happy to use a single bowl and whisk that I can toss in the dish washer and let 21st century technology take care of it for me.
Ingredients You Will Need
- 4 whole eggs
- 1/2 cup milk
- 1 cup cheese, shredded
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup spinach, washed
- 1 cup cooked turkey, shredded
- 1 teaspoon brown mustard
- 1 9-inch pie shell, fresh or frozen
Frozen Pie Shell
Which do you prefer in a quiche?
- Pre-heat oven to 400 degree F.
- With a fork, poke holes (dot) the bottom of the pie shell.
- Blind bake (unfilled) the pie shell in the oven for 10-12 minutes, until golden brown.
- Remove and let cool, while you make quiche filling.
- Turn off the oven, or reduce to 375 degrees F.
- In a large mixing bowl, combine milk, eggs, sour cream, pepper, salt and mustard.
- Whisk ingredients together until well combined.
- Add cheese, ½ a cup at a time, whisking well before adding the second half.
- When pie shell is cooled enough to touch, place on a cookie sheet.
- Fill the shell with spinach.
- Then add the turkey on top of the spinach.
- Pour egg and cheese mixture over the turkey and spinach.
- Pre-heat oven to 375 (if you turned it off)
- Place quiche on the middle rack
- Bake for about 45 minutes until set. (when a knife or toothpick comes out clean when poked into the center of the quiche)
- Let cool 30 minutes before cutting and serving.