Cheddar Turkey Quiche

It’s the day after Thanksgiving or Christmas, and you have loads of food and turkey leftover? This cheddar and turkey quiche is the most delicious way to use up all the leftovers the next morning! It’s filled with shallots, mushrooms, red bell pepper and sweet tomatoes. Just pull the turkey meat away from any bones, chop it up and add to the recipe! You don’t have to wait until the holidays to enjoy this cheddar quiche! Make it any time of year with leftover chicken or diced ham, too! I also like to add breakfast sausage or bacon bits for added flavor.

Ingredients:
9 large eggs
1 cup milk
1 teaspoon salt
1 tsp ground black pepper
½ teaspoon each: dried basil, dried thyme
1 cup grated cheddar cheese
8 white mushrooms, diced
2 small shallots, diced
1 large red bell pepper, diced
1 large tomato, diced
1½ cups diced turkey, or chicken
1 tsp smoked paprika
chopped chives
1 premade pie crust

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. Remove from heat and cool.
Next, in a large bowl, whisk together the eggs, milk and seasonings: salt, pepper, basil, thyme. Fold in diced turkey, grated cheddar (I used mild garlic and herb cheddar), and the prepared mushroom mixture.
Unroll the premade pie crust (or roll out homemade pie crust) and line the bottom and sides of a 9 inch springform pan or deep dish pie pan. Pour in the prepared quiche filling. Sprinkle the top with chopped chives and smoked paprika.
Bake in the preheated oven for 45 to 50 minutes until the top is completely set. Remove the quiche from the oven and let it cool for at least 15 minutes before serving.

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