Mushroom Spinach Turkey Quiche with Stuffing Crust

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Directions. Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400℉ (200℃) for 10 minutes. Combine meat and cheese. In another bowl, beat eggs, milk and pepper, sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer.

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Prepare stuffing mix according to the box directions. If using homemade leftover stuffing, press the stuffing in the bottom and up the sides of a 9 inch pie plate or quiche pan. This will resemble a pie crust. Bake for 5 minutes at 350 degrees. In another bowl add the remaining ingredients then pour into the baked stuffing crust.

Mushroom Spinach Turkey Quiche with Stuffing Crust Turkey quiche

In a small to medium bowl, beat the eggs and set aside. In a large bowl, whisk the flour, baking soda, salt, pepper, mustard, cayenne and nutmeg to combine. Add the cream and whisk until smooth. Add the beaten eggs and beat to make a smooth batter. Add the shredded cheese, cooked turkey and the cooled cooked onions and butter and mix until.

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Instructions. Preheat the oven to 375F. First, prepare the veggie filling. Preheat a large frying pan over medium heat and add a drizzle of olive oil. Saute the mushrooms, shallot and red bell pepper for 5 to 7 minutes until pepper is tender. Add the tomato and cook for a few minutes until tomato juices are evaporated.

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Directions. Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes. In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt.

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Sprinkle the stuffing and turkey in the baked mashed potato crust. Next, sprinkle on the cheese and parsley. Season with a little salt and pepper. Pour the custard over everything into the quiche. Bake at 350 degrees F until set, 45 minutes to 50 minutes. Let cool at least 30 minutes before serving.

Mushroom Spinach Turkey Quiche with Stuffing Crust

In a mixing bowl, whisk eggs, half and half, spices, and pinch of sea salt and pepper. Pour mixture over the turkey filling, gently tap sides of pie dish to spread it evenly. Place in the oven and bake for 45 minutes in the centre rack. Remove from the oven and let cool for 20-30 minutes before serving. Enjoy!

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Press stuffing into greased 9 inch pie plate or quiche pan, forming a crust. Bake at 400 for 10 minutes. Remove from oven. In small bowl, mix turkey and Swiss cheese; set aside. In another bowl, beat eggs, milk and pepper. Sprinkle turkey and cheese mixture over hot crust. Pour egg mixture over turkey. Lower oven temperature to 350 and bake.

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For the custard: Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Pour the custard over the filling. Adjust the oven temperature to 350.

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Reduce heat to 375°. Sprinkle turkey into crust. In a large bowl, whisk eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into crust. Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake until a knife inserted in the center comes out clean, 10-15 minutes.

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Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights.

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directions. Preheat oven to 375°F. In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere. Bake the crust for about 8-10 minutes until it is slightly set. Take casserole out of the oven and scatter cheese and meat over the crust.

Mushroom Spinach Turkey Quiche with Stuffing Crust

Step 1. Par-bake the crust according to package directions. Let cool slightly before adding the filling. Step 2. Sprinkle the stuffing and turkey in the par-baked shell. Top with the Cheddar and parsley. Season with a little salt and pepper. Step 3. Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a.

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Meanwhile, whisk together the half-and-half, eggs, nutmeg, salt and pepper in a large bowl. Place the stuffing, turkey, cheddar and spinach into the par-baked pie crust. Pour the egg mixture over top. Bake until the filling is set but still slightly jiggly, about 40-45 minutes. Let the quiche cool for 10 minutes. Slice and drizzle with gravy.

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Heat the olive oil over medium heat. Add the onion, mushrooms and garlic, sauté 4-5 minutes. Add the spinach, sauté 2-3 minutes, or until the spinach has cooked down. Add this mixture to the eggs, along with the diced turkey. Pour mixture into the stuffing crust. Top with the Parmesan cheese, and place back into the oven for 30-40 minutes, or.

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Heat a frying pan with the olive oil. Once heated, add the chopped onions and mushrooms. Fry the vegetables until they are browned and softened, about 2-3 minutes. With the fried onions and mushrooms still in the pan, add the chopped turkey and fry for 1-2 minutes. Remove from the pan and let the mixture cool.