This quiche is a great way to use up leftover turkey, roast chicken, or even leftover cooked vegetables
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 6-8 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 491 |
| Fat | 34.3g |
| Saturates | 10.1g |
| Protein | 15g |
| Carbs | 30.1g |
| Sugars | 2.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7.
On a floured surface, roll out the pastry into a circle measuring approx. 28cm to fit your quiche pan. Gently place the pastry into the quiche pan, pressing it against the sides and trimming off the excess. Line the pastry with baking paper and place pie weights or dried beans on top of the paper. Bake the crust in the oven for approx. 10 minutes.
In a bowl, whisk together the eggs, heavy cream, salt, black pepper and thyme leaves until well combined.
Remove the pastry from the oven and take out the baking paper and weights, then continue to bake for an additional 5 minutes until lightly golden.
Meanwhile, chop the roast turkey breast.
Remove the crust from the oven and top with the chopped turkey followed by the grated Gruyère cheese. Gently pour the egg and cream mixture over the turkey and cheese.
Place the quiche in the oven and bake for 15 minutes, or until the filling is set and the top is golden brown. Remove the quiche from the oven and let it cool slightly.
Slice the quiche into wedges. Serve each slice with a dollop of cranberry sauce on top.
