Southwest Turkey & Corn Quiche
Submitted by Cindy0561
Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.
YIELD
1 quichePREP
30 minCOOK
60 minREADY
90 minSmoked turkey gives this quiche a depth of flavor that regular turkey can’t match, almost like you’ve added bacon without actually using it.
Layers of Monterey Jack, vegetables, and cilantro build up in the crust before the cumin-spiked custard gets poured over everything.
It bakes up tall and impressive, perfect for feeding a hungry brunch crowd that needs something substantial.
Chef Tips
- Pre-bake crust briefly to prevent soggy bottom from the moist filling
- Layer ingredients in order specified so cheese melts throughout
- Evaporated milk makes a richer, creamier custard than regular milk
- Cool 15 minutes before slicing for clean cuts that hold their shape
Ingredients
Directions
Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge.
Bake at 350℉ (180℃) for 5 minutes or until partially browned.
Layer half of the cheese, turkey, chiles, corn, bell pepper, onion, remaining cup heese and cilantro in the partially baked crust.
Beat the eggs, salt, garlic powder, cumin and Tabasco sauce in a mixer bowl.
Add the evaporated milk, beating well.
Pour over the layers.
Bake at 350℉ (180℃) for 1 hour or until a knife inserted near the center comes out clean.
Cool for 15 minutes before serving.
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