Poblano Turkey Quiche

Poblano Turkey Quiche
Contributor
Poblano Turkey Quiche

Salt Creek Grille

Poblano Turkey Quiche

Use leftover Thanksgiving turkey to make our famous Salt Creek Grille Princeton poblano turkey quiche, right in your own kitchen!

Click Here to See More Leftover Recipes

4
Servings
481
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough:

  • 1/2  Cup  all-purpose flour
  • 1  Teaspoon  granulated sugar
  • 1/4  Teaspoon  fine salt
  • 8  Tablespoons  cold unsalted butter (1 stick), cut into small pieces
  • 4-5  Tablespoons  ice water

For the filling:

  • 1  Tablespoon  butter
  • green onions, thinly sliced
  • small red bell pepper or poblano pepper, seeded and diced
  • 1  Tablespoon  fresh cilantro leaves, chopped
  • large eggs
  • 1  Cup  milk
  • 1/3  Cup  all-purpose flour
  • 1/4  Teaspoon  baking powder
  • Pinch of  salt
  • 1  Cup  diced roasted turkey
  • 1  Cup  shredded Jack cheese or pepper Jack cheese
  • medium tomato, thinly sliced
  • Pinch of  ground black pepper

Directions

For the dough:

Preheat the oven to 350 degrees F.

Combine the flour, sugar, and salt in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, add the butter into the dry ingredients and cut the butter into the flour until the mixture has only pea-size pieces that are slightly yellow in color. This will take 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together (add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough). Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.

After refrigerating, spray a deep dish pie plate or quiche pan with nonstick cooking spray and spread out the dough in the plate/pan evenly.

For the filling:

In a large skillet over medium heat, melt the butter. Then, sauté the green onions and peppers until tender, about 3 minutes. Stir in the cilantro.

In a medium bowl, whisk together the eggs and milk; add the flour, baking powder, and salt, and continue whisking until smooth. Stir in the cooked vegetables, the turkey, and about 2/3 cup of the cheese. Pour into the prepared pie plate. Top with tomato slices, sprinkle lightly with salt and pepper, then top with the remaining shredded cheese. Bake until the top is golden brown, 45 minutes to 1 hour.

 

Nutritional Facts

Total Fat
29g
41%
Sugar
7g
8%
Saturated Fat
15g
63%
Cholesterol
104mg
35%
Carbohydrate, by difference
30g
23%
Protein
26g
57%
Vitamin A, RAE
286µg
41%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
418mg
42%
Choline, total
79mg
19%
Fiber, total dietary
2g
8%
Folate, total
27µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
56mg
18%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
708mg
100%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
983mg
66%
Vitamin D (D2 + D3)
1µg
7%
Water
156g
6%
Zinc, Zn
3mg
38%

Poblano Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Poblano Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.