Spinach and Turkey Quiche with Onions

Did you know yesterday was World Egg day? I meant to share this recipe for spinach and turkey quiche in honor of that holiday, but got busy and missed it.

That’s okay, though, because even bigger holidays are just around the corner: Thanksgiving and Christmas. All our grown children came home for Christmas, and those who live close are usually here for Thanksgiving, as well. And since they bring all their own children with them, we have lots of extra people in our home for those festive occasions.

We also end up with lots of leftovers in the refrigerator. A few years back, I used what I found on hand the morning to whip up a couple of quiches for breakfast, and fed them to the last of those grown kids before they headed home. The quiches got rave reviews from everybody who woke up early enough to enjoy a piece. So I jotted down the recipe down and decided to share it here. Happy baking!

Spinach and Turkey Quiche with Onions (to print recipe, click here)

INGREDIENTS

• 2 prepared 9-inch pie crusts
• ¼ cup butter
• 1 yellow onion, diced
• 1 tsp minced dry garlic
• 2 cups fresh spinach, chopped
• 1 cup turkey breast
• 1 cup cheddar cheese, grated
• 8 eggs
• 1 cup heavy cream
• ¼ tsp salt
• ½ tsp dry mustard
• ½ tsp ground black pepper

DIRECTIONS:

Preheat oven to 375 degrees Fahrenheit. Fit pie crusts into 2 9-inch pie dishes and flute edges. Chop turkey and scatter evenly over the bottoms of the pie crusts.

Chop onion and spinach, as well and set aside.

Melt butter in large skillet, then use it to sauté garlic and onions until translucent.

Add chopped spinach to skillet and toss until slightly wilted.

Remove from heat and divide contents between pie crusts, spooning it over turkey. Sprinkle grated cheese over spinach mixture.

Beat eggs, cream, salt, pepper, and mustard together until light and fluffy.

Then divide between the two crusts, pouring gently over all until other ingredients are covered.

Bake in preheated oven 45 minutes or until golden.

Let quiches cool 5 minutes before serving. Enjoy!

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