Crustless Turkey Egg Quiche with Bonus Recipe

Quiche recipe from Coffee with the Chicken Ladies

Quiche Crust recipe from Confetti & Bliss

Quiche

Details

Prep time: 15 mins

Cook time: 35 mins

Servings: 6 people

Ingredients

• 3 turkey eggs or 4 large chicken eggs
• 1 1/2 cups milk or light cream (or dairy free oatmilk/half and half)
• 1/4 cup finely chopped onion
• thinly sliced mushrooms
• 1 to 1 1/2 cups shredded swiss cheese (or dairy free alternative)
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• black pepper to taste
• 1 tablespoon chopped fresh herbs or 1 teaspoon dried (optional)

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Saute onions and mushrooms until fairly well cooked, cool slightly.
3. Beat eggs, milk, and spices together. Add onion and mushroom mixture to eggs, and stir by hand to blend. Add cheese and stir to blend.
4. Lightly grease a 10 inch pie pan. Pour in quiche mixture and distribute mushrooms and cheese evenly throughout.
5. Bake until set and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes. Remove from the oven, and let rest for 10 minutes before serving.

Flaky Quiche Crust

Details

Prep time: 10 mins

Cook time: 20 mins

Servings: 4 people

Ingredients

• 1 large egg
• 2 + 1/2 tablespoons ice water
• 1 + 1/2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 10 tablespoons unsalted butter, sliced into small cubes

Instructions

1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
2. In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed.  Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
3. Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
4. Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.
5. Your cold quiche crust is ready to be filled and baked!

Tips

TIP #1: Adding an egg to the quiche crust recipe will help bind the ingredients together and keep your crust from collapsing when removed from the quiche pan.

TIP #2: It’s important that the quiche crust is cold when filled and baked. Here’s the test: the cold dough should not lose its shape when pressed. When the fat (the butter) within the dough gets cold it helps keep the thin layers of flour/water separated which is exactly what’s needed to achieve a beautiful flaky quiche crust!