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
522
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
  • 6 green onions, thinly sliced
  • 1 small red bell pepper or poblano pepper, seeded and diced
  • 1 Tablespoon fresh cilantro leaves, chopped
  • 3 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
  • 1 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
25g
36%
Sugar
6g
7%
Saturated Fat
15g
63%
Cholesterol
88mg
29%
Carbohydrate, by difference
47g
36%
Protein
27g
59%
Vitamin A, RAE
277µg
40%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
425mg
43%
Choline, total
34mg
8%
Fiber, total dietary
1g
4%
Folate, total
82µg
21%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
599mg
86%
Riboflavin
1mg
91%
Selenium, Se
24µg
44%
Sodium, Na
951mg
63%
Vitamin D (D2 + D3)
1µg
7%
Water
106g
4%
Zinc, Zn
2mg
25%

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.