This sponsored recipe is brought to you by Salt Creek Grille – Princeton.
Give your Thanksgiving leftovers a new lease on life this year by serving up a delicious and rich turkey quiche. The additions of poblano peppers and pepper jack cheese give it a wonderful kick, but the best thing about this recipe is that the spice is scaleable: simply substitute the poblano peppers with red bell peppers for a more family-friendly dish.
Recipe yields 1 quiche
1 tablespoon butter
1 small red bell pepper or poblano, seeds removed, diced
6 green onions, thinly sliced
1 tablespoon chopped fresh cilantro
3 large eggs
1 cup milk
⅓ cup all-purpose flour
¼ teaspoon baking powder
1 cup roasted turkey, diced
1 cup shredded jack or pepper jack cheese, divided
1 medium tomato, thinly sliced
salt and pepper
Pie dough ingredients:
½ cup all-purpose flour
¼ teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
- Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated.
- Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-sized pieces that are slightly yellow in color, about 4 to 5 minutes.
- Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie.
- Spray a deep-dish pie plate or quiche pan with nonstick cooking spray. Heat oven to 350°F. In a large skillet over medium heat, melt the butter.
- Sautée the bell pepper or poblano and the green onions for about 3 minutes, until tender.
- Stir in the cilantro, if using; set aside.
- In a medium bowl, whisk together the eggs and milk; add flour, baking powder, and a dash of salt and continue whisking until smooth.
- Stir in the cooked vegetables, the turkey, and about 2/3 cup of the cheese.
- Pour into the prepared pie plate.
- Top with tomato slices, sprinkle lightly with salt and pepper, then top with the remaining shredded cheese.
- Bake for 45 minutes to 1 hour until top is golden brown.