Turkey, Spinach and Swiss Quiche
- 6 Servings
- 20 mins Prep Time
- 1 hr 50 mins Total Time
- 1 package Turkey Breast Tenderloins or approximately 1.25 pounds leftover whole turkey
- 2 tablespoons olive oil
- 3/4 cup white onion, diced
- 3/4 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1, 10-ounce package frozen spinach, thawed and well-drained
- 5 eggs
- 1/2 cup low-fat milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper, coarsely ground
- 1 cup Swiss cheese, grated
- 1, 9-inch pie crust, unbaked
|Serving Size||1/6 of quiche|
|Amount Per Serving|
|Calories from fat|
|% Daily Value*|
|Total fat 24 g||31 %|
|Saturated fat 9 g||45 %|
|Trans fat 0 g|
|Cholesterol 245 mg||82 %|
|Sodium 580 mg||25 %|
|Total Carbohydrates 23 g||8 %|
|Dietary Fiber 2 g||7 %|
|Sugars 3 g|
|Protein 39 g|
Vitamin D 6%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat oven to 350° F.
Step 2Cook Turkey Breast Tenderloins per package instructions.
Step 3Heat 2 tablespoons olive oil in skillet. Sauté onion, pepper and garlic over medium heat until tender, about 3 minutes.
Step 4Squeeze any excess moisture from spinach. Along with the turkey, add to skillet. Sauté 1 minute. Remove from heat.
Step 5In a mixing bowl, combine eggs, milk, and salt. Beat well.
Step 6Add the sautéed contents of skillet and Swiss cheese to bowl. Mix well.
Step 7Pour into unbaked pie crust. Bake for approximately 65 minutes or until center is set.