Turkey Quiche |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 9-inch | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| pastry for one 9-inch pie | 1/2 cup chopped celery | 1/4 cup chopped onion |
| 1 tablespoon butter or margarine, melted | 1 cup diced cooked turkey | 2 tablespoons diced pimiento |
| 3 eggs, beaten | 1 cup milk | 1/4 cup mayonnaise |
| 2 tablespoons prepared mustard | 1/2 teaspoon salt | 1 cup (4 ounces) shredded cheddar cheese |
| paprika | ||
| 1 | Line a 9-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 375 F. for 5 minutes; remove from oven, and prick pastry again with fork. Bake an additional 5 minutes. |
| 2 | Saute chopped celery and onion in butter in a skillet over medium heat until tender. Stir in diced turkey and pimiento. Remove from heat, and set aside. |
| 3 | Combine eggs, milk, mayonnaise, mustard, and salt in a large bowl; mix thoroughly. Add turkey mixture to egg mixture, and pour into pastry shell. Top with cheese, and sprinkle with paprika. Bake at 375 F. for 45 to 55 minutes or until set. Let stand 10 minutes before serving. |