Looking for something different to do with your turkey leftovers? This quiche recipe may fit the bill. In addition to being delicious fresh, it also freezes well. Serve it at your holiday party or keep it all to yourself. Take it to a different level by experimenting with add-ins such as other vegetables and even hot sauce.
Turkey Wild Rice Quiche Florentine
1½ cups cooked wild rice
1 cup chopped turkey
½ cup chopped yellow onion
1 tablespoon butter
¼ cup finely chopped fresh parsley (or 2 tablespoons dried parsley)
½ package frozen chopped spinach, thawed and squeezed dry
¾ teaspoon salt
¼ teaspoon pepper
½ cup shredded cheese
4 eggs, lightly beaten
1 cup light cream
1 cup regular oats
1/3 cup oat bran
2 tablespoons chilled butter or stick margarine, cut into small pieces
3 tablespoons cold water
Start by preparing the crust. Preheat oven to 375 degrees. Combine oats and oat bran; cut in butter until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a ball and roll dough into a 10-inch circle between two pieces of waxed paper. Fit dough into a 9-inch pie plate coated with cooking spray. Bake at 375 degrees for 7 minutes. Cool on a wire rack.
Meanwhile, while the crust is baking, sauté onion in butter. Combine with wild rice, turkey, parsley, spinach, salt, pepper and cheese. Add eggs and light cream. Mix well. Once the crust is cool, preheat the oven to 425 degrees and pour the filling into the pie crust. Do not overfill. As the crust expands during baking, the filling might overflow. 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.
Makes 6 servings
Nutrition per serving: 350 calories, 20 g fat, 11 g saturated fat, 202 mg cholesterol, 472 mg sodium, 37 g carbohydrates, 5 g fiber, 20 g protein