TURKEY AND WILD RICE QUICHE

Turkey and Wild Rice Quiche image

Provided by Carolyn Haas

Time 1h

Number Of Ingredients 12

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1 pkg pie crust shell, prepared as directed
1½ cups co c cooked wild rice
1 c chopped turkey
1/2 c onion, chopped
1 Tbsp butter
1/4 c fresh parsley (or 2 tb dried)
4 c fresh spinach or ½ package frozen chopped spinach, thawed and squeezed dry
1/2 tsp salt - or to taste
1/4 tsp ground pepper
1/2 c shredded cheese of your choice
4 eggs, lightly beaten
1 c evaporated milk (i use 2%)

Steps:

1. Preheat the oven to 425 degrees.
2. If using fresh spinach, quickly saute in hot pan until wilted.
3. Sauté onion in butter. Combine with wild rice, turkey, parsley, spinach, salt, pepper and cheese. Add eggs and evaporated milk. Mix well.
4. Pour the filling into the prepared pie crust. Bake for 10 minutes.
5. Reduce heat to 325 degrees and continue baking for 30 minutes, until knife inserted near the center comes out clean. Cover with foil if it's browning too much on top. Let stand 15 minutes before slicing. Serve with a dollop of sour cream, if desired.