Turkey and Broccoli Crustless Quiche

A great way to use leftover turkey.

Turkey and Broccoli Crustless Quiche
Turkey and Broccoli Crustless Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups coarsely chopped broccoli florets

  • 1

    tablespoon butter, softened

  • 2

    tablespoons dry bread crumbs

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon dried basil leaves

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 1

    cup low-fat milk

  • 1

    tablespoon dijon mustard

  • 3

    large eggs, beaten

  • 3

    tablespoons butter, melted

  • 1-1/2

    cups chopped cooked leftover turkey (or chicken)

  • 1

    cup shredded sharp cheddar cheese, divided

  • 1/4

    teaspoon paprika

Directions

1. Heat oven to 350 degrees. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. 2. Coat a 9-inch pie pan with a tablespoon of butter; sprinkle with bread crumbs. Set aside. 3. Combine flour, basil, salt and pepper in a large bowl. Add milk and mustard, stirring with a whisk. Stir in eggs, melted butter, turkey or chicken, broccoli and 1/2 cup of the cheese. Stir well. 4. Pour mixture into prepared pan. Sprinkle with remaining cheese and paprika. Bake at 350 degrees for 35-40 minutes or until set and golden. Let cool on wire rack 15 minutes.

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