Turkey and Wild Rice Quiche

Name: Turkey and Wild Rice Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6
Cuisine: American
Ingredients: 1 pkg pie crust shell, prepared as directed; 1½ cups co c cooked wild rice; 1 c chopped turkey; 1/2 c onion, chopped; 1 Tbsp butter; 1/4 c fresh parsley (or 2 tb dried); 4 c fresh spinach or ½ package frozen chopped spinach, thawed and squeezed dry; 1/2 tsp salt - or to taste; 1/4 tsp ground pepper; 1/2 c shredded cheese of your choice; 4 eggs, lightly beaten; 1 c evaporated milk (i use 2%)

By Carolyn Haas
@Linky1

With lots of left-over turkey and wild rice on hand, I looked for a recipe that would use both. This was adapted from several recipes but lightened up a bit.

Rating:

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Comments:

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Serves:

4-6

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 pkg

pie crust shell, prepared as directed
1½ cups co c

cooked wild rice
1 c

chopped turkey
1/2 c

onion, chopped
1 Tbsp

butter
1/4 c

fresh parsley (or 2 tb dried)
4 c

fresh spinach or ½ package frozen chopped spinach, thawed and squeezed dry
1/2 tsp

salt - or to taste
1/4 tsp

ground pepper
1/2 c

shredded cheese of your choice
4

eggs, lightly beaten
1 c

evaporated milk (i use 2%)
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How to Make Turkey and Wild Rice Quiche

Step-by-Step

Preheat the oven to 425 degrees.
If using fresh spinach, quickly saute in hot pan until wilted.
Sauté onion in butter. Combine with wild rice, turkey, parsley, spinach, salt, pepper and cheese. Add eggs and evaporated milk. Mix well.
Pour the filling into the prepared pie crust. Bake for 10 minutes.
Reduce heat to 325 degrees and continue baking for 30 minutes, until knife inserted near the center comes out clean. Cover with foil if it’s browning too much on top. Let stand 15 minutes before slicing. Serve with a dollop of sour cream, if desired.