On weekends DaNece and I generally stop into one of two places for breakfast, Cuppers or Pangaea Bakery. And both have excellent quiches. 2 weeks ago we sampled the Turkey and Cranberry quiche at cuppers, and were both very impressed (yes, contrary to popular belief, real men DO like quiche!)
Saturday night rolled around, and we thought that we would try our hand and re-creating this delicious dish.
- 2 frozen pie shells (you can make fresh if you are feeling frisky)
- 1/2 lb Ground turkey (or lump meat if you have it, but our store doesn't sell it)
- 3-4 white mushrooms sliced(optional)
- 2 pints of half & half
- 6 eggs
- LOTS of cheese, probably about 3-4 cups (we used parmesean, asiago, and chedder)
- about 1 cup of craisins
- 2 large cloves garlic - minced
- 3 or 4 minced basil leaves
- 1 sprig rosemary - minced
How to make it:
- pre-heat the oven to 375 and pre-bake the shells for 10-15 minutes (this prevents them from getting too mushy at the end).
- season turkey with some salt and pepper, then brown in a pan
- Place all the eggs, half & half, garlic, basil, rosemary into a bowl and whip together
- add a cup or two of cheese and about 3/4 of the craisins
- split turkey, and place in the bottom of the two pie shells
- top turkey with mushrooms if you are adding them
- pour eggy, cheesy, herby mixture on top of the meat. Should just about fill the pie shell
- sprinkle the remaining craisins and 1/2 cup of the cheese to the top (still reserving some cheese for later)
- Put into a pre-heated 375 degree oven for about 30 minutes
- Sprinkle the remaining cheese on top and cook for another 15-20 minutes until done (firm)
Now grab a drink, and chow down on this manly quiche!