Southwestern Turkey

A lighter take on the self-crusting pie: cubed cooked turkey mixed with chopped red bell peppers and onions, spread in a pie pan, then topped with an egg white batter that puffs up into a golden crust during baking. A layer of melted cheddar goes on at the very end for a gooey finish.

Using egg whites instead of whole eggs keeps this noticeably lighter than a traditional quiche or impossible pie. The batter (egg whites, skim milk, flour, salt, and pepper) pours over the turkey and vegetable mixture as a thin liquid but bakes at high heat into a firm, browned top that holds everything together. It’s like a savory Dutch baby wrapped around a Southwestern filling.

The high oven temperature is important. The batter needs aggressive heat to puff and brown in 25 minutes. A lower temperature would leave you with a pale, dense, underbaked top. Sprinkle the shredded cheddar on only during the last 3 minutes; adding it too early means the cheese browns and hardens instead of staying melty and stretchy.

Kitchen Tips

• Use leftover Thanksgiving turkey or rotisserie chicken; both work equally well
• Beat the egg whites until frothy before mixing with the other batter ingredients for a lighter result
• Spray the pie pan generously with cooking spray; the batter sticks without it
• The center should be set and the top golden brown before adding the cheese

Variations

• Spicy Southwestern: Add diced green chilies or jalapeños to the turkey mixture
• Mexican style: Top with salsa and sour cream instead of cheddar
• Green pepper swap: Use green bell peppers instead of red for a slightly sharper flavor