This is another quiche with a shredded potato crust… Our new favorite and so easy.
Thin turkey cutlets cook quickly making the prep fast and easy.
Use the same skillet for everything: quickly sauté the turkey, then remove to a plate. Do the onions next, adding the chard at the end just to it wilts and fits into the quiche dish.
If you don’t have a garden full of chard, like I do, substitute fresh or frozen spinach.
Turkey & Chard Quiche
Total time: 60 minutes
- 2 medium potatoes (12oz, 360gr), shredded (no need to peel)
- 1 egg
- 1 tsp olive oil
- 7oz (210gr) turkey, cut into bite-size pieces
- 6oz (180gr) chard, trimmed and sliced
- 1 large red onion, chopped
- 2 – 3 medium tomatoes, sliced
- 2 tbs fresh parsley, chopped
- 2 tbs fresh basil, chopped
- 3oz (90gr) Gruyere cheese, sliced or shredded
- 2 tsp olive oil
- 3 eggs
- 4oz (120gr) Greek yogurt
- 1/2 cup (4oz, 120ml) milk
- Mix shredded potato and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes. Remove.
- Heat 1 tsp oil in a large skillet. Add the turkey and sauté until cooked through. Remove to a plate.
- Heat remaining 1 tsp oil in same skillet. Add red onions and sauté until tender.
- Add chard to onion and sauté until wilted. Remove skillet from heat.
- Whisk eggs, yogurt and milk together.
- Spread chard / onion mixture on baked crust,
- Lay the turkey on the vegetables.
- Sprinkle with herbs.
- Arrange the cheese next then top with the tomatoes.
- Pour the egg mixture over all and bake for 30 – 35 minutes, until center has set.
- Remove and let rest 5 minutes.
- Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.
Here’s where I’m at – the Cliff Notes version (Do they still exist? Does anyone else remember them?)
We leave for Marrakesh on Saturday for our family reunion.
Because everyone else has to travel across the pond we are playing host before and after our week in Morocco. Also because we love having everyone here.
That means I have to clean…. and we all know how much I love that.
I also have to plan menus and do the shopping…. those are the fun things but still require time.
Which brings me to my point: Time.
I’m out of it.
I had plans on being so organised, with everything done in advance and then, as usual, life intervened.
To top it off – the weather channel changed the forecast! I was all set with 75F clothes and today I looked and it’s supposed to be 95F!! (I know, more complaining….)
As they say… The best laid plans of mice and men – which reminds me, the mice are moving in, too. More to deal with.
In order to keep my little blog chugging along while I’m gone, and to prevent me from going slowly mad getting it ready, I’ve decided to re-post some pumpkin recipes. ‘Tis the season, after all.
And, because I want to, I’ve decided to post some puppy pics that never saw the light of day as well.
I hereby declare this Pumpkins and Puppies week!