Turkey Muffin Tin Quiche
- 12 or 24 Servings
- 10 mins Prep Time
- 35 mins Total Time
Ingredients
- 1/2 lb. Shady Brook Farms® Ground Turkey
- 1 tbsp. olive oil
- 4 eggs
- 1/4 cup milk
- 1/2 cup shredded Havarti cheese
- 2 cups chopped spinach
- 1/2 cup shredded hashbrowns
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. paprika
- Pinch of red pepper flakes
- 2 tbsp. chives
- 2 frozen, pre-made pie crusts
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Step 1
First brown the ground turkey by heating the olive oil over medium high heat in a large skillet. -
Step 2
Sprinkle salt, pepper, and paprika over the turkey and continue cooking until there is no more pink and ground turkey is fully cooked through. -
Step 3
Add in the chopped spinach, and frozen shredded hash browns. Stir for about 5 minutes until the spinach is wilted and set aside. -
Step 4
Preheat the oven to 350°F then prepare the crust. -
Step 5
Roll out 2 frozen pie crusts and using a large round cookie cutter (or even a small bowls!), cut rounds that are just larger than the cups in the muffin tins. -
Step 6
Gently place one round piece of pie crust into each space in muffin tins (this will make 12 or 24). Bake these for 5 minutes while you prepare the filling. -
Step 7
In a large mixing bowl, whisk together eggs, shredded cheese, red pepper flakes, and the turkey spinach mixture. -
Step 8
Remove the par baked crusts from the oven and fill each with the egg mixture, filling them ¾ of the way up. Return them to the oven and bake for 15-17 minutes. -
Step 9
Remove and allow to cool slightly, and top with chives for serving!
Made with:
