Turkey and Wild Rice Quiche

Carolyn Haas


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.


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20 Min
40 Min


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  • 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
  • 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%)

How to Make Turkey and Wild Rice Quiche


  1. Preheat the oven to 425 degrees.
  2. If using fresh spinach, quickly saute in hot pan until wilted.
  3. Sauté onion in butter. Combine with wild rice, turkey, parsley, spinach, salt, pepper and cheese. Add eggs and evaporated milk. Mix well.
  4. Pour the filling into the prepared pie crust. Bake for 10 minutes.
  5. 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.

Printable Recipe Card

About Turkey and Wild Rice Quiche

Main Ingredient: Eggs
Regional Style: American

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