Turkey Red Pepper And Cheddar Quiche Recipes

TURKEY AND CHEDDAR QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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RED PEPPER QUICHE

Steps:

• Preheat the oven to 425 degrees F.
• Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
• Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
• While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
• Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
• Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
• Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
• Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.