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recipe
Crustless Turkey Quiche

Crustless Turkey Quiche

Yield: 6 slices 1x
Prep: 20 minutesCook: 40 minutesTotal: 1 hour
Scale:

Ingredients

2 tablespoons butter

1 medium to large onion, sliced thin (8 ounces in weight)

4 whole eggs

½ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

¼ teaspoon white pepper

¼ teaspoon dry mustard

Pinch of cayenne pepper

Few grinds of fresh nutmeg

1 cup light cream

6 ounces sharp white cheddar cheese, shredded (3/4 of an 8-ounce stick)

1 ½ cups cooked turkey, cubed (white or dark or combined)


Instructions

Preheat oven to 350 degrees F with rack in center position.

Spray a 9-1/2″ or 10” pie plate with kitchen pan spray then set this pie plate into a larger pan wide enough to accommodate the pie dish and of equal or higher sides. (A round braiser like this is perfect for baking a pie in a water bath but you can also use a rectangle roasting pan.)

Place a tea kettle on with water to boil.

In a medium saute pan, melt butter over medium heat and saute the onions until lightly browned, about ten minutes. Set aside to cool.

In a small to medium bowl, beat the eggs and set aside.

In a large bowl, whisk the flour, baking soda, salt, pepper, mustard, cayenne and nutmeg to combine.

Add the cream and whisk until smooth.

Add the beaten eggs and beat to make a smooth batter.

Add the shredded cheese, cooked turkey and the cooled cooked onions and butter and mix until combined with a wooden spoon.

Scrape this quiche batter into the prepared pie plate then lift both pans together and set on the oven rack.

Use the tea kettle to pour boiling water into the outer pan until it comes three quarters of the way up the side of the pie plate.

Carefully slide the rack into the oven without sloshing the water and close the door.

Bake for 30 minutes then gently rotate the pan and bake in five-minute increments until a tooth pick inserted into the center comes out clean. Ovens vary; ours took exactly 40 minutes to bake. Your oven may be different.

Remove the pie dish from the outer pan being careful not to dip your fingers in the hot water. Set the quiche to rest for ten minutes before slicing into six portions and serving.

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© Author: A Family Feast
Cuisine: American Method: baked