Turkey Curry Quiche


November 20, 2015

Plan for Thanksgiving leftovers before Thanksgiving! One spice can re-make your leftovers into something new for dinner. Turkey, broccoli, eggs, bacon, curry powder and your favorite kind of cheese; together these unique flavors make a quick and tasty meal.

  • Yields: 6 Servings


1 unbaked 9-inch pie crust

¼ pound flavorful bacon, chopped

½-1 cup chopped onion, optional

2 ½-3 cups broccoli florets,

2 ½-3 cups cubed cooked turkey (chicken may be substituted)

1 cup shredded Swiss cheese

1 cup half and half

½ cup sour cream

4 eggs, beaten

½ teaspoon salt, or to taste

1-2 teaspoons curry

fresh ground black pepper to taste

fresh snipped parsley, optional garnish


Preheat oven to 325 degrees. Line a deep 9-inch pie plate with unbaked pie crust, flute edges as desired.

Chop and scramble fry bacon until crisp. Remove bacon, set aside; remove all but 1 tablespoon bacon drippings, add chopped onion and saute until onion is translucent. Add broccoli florets and 1-2 tablespoons water, reduce heat, cover pan and steam 5 minutes. Remove from heat,

Whisk together half and half, sour cream, beaten eggs, salt and curry. Add black pepper to taste. Arrange cubed turkey, bacon and broccoli in prepared pie plate. Sprinkle with shredded cheese. Pour custard evenly over cheese; gently press ingredients down into custard mixture. Bake 45-55 minutes or until puffed, lightly browned and set in center. Remove from oven and allow to stand 10 minutes. Garnish with snipped parsley as desired


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