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Turkey and Broccoli Crustless Quiche


A great way to use leftover turkey.

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  • 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


Servings 6


Step 1

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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