Turkey Club Quiche

The Most Flavorful Turkey Quiche Ever!

Quiche sometimes gets a reputation for being a dainty dish. Despite being made by filling a pie crust with eggs and cheese and anything else you want to toss in, it’s somehow seen as a light, elegant, maybe even demure dish. I’m here to change all that.

My family rarely eats eggs in the morning, but they love brinner, whether it’s Breakfast Tacos or Eggs Benedict. So I like to make egg dishes that are truly dinner-worthy much like my Bacon Cheeseburger Crustless Quiche. This recipe, affectionately referred to as a Turkey Club Quiche, truly fits the bill. They love it, and here’s why…

• So much flavor. This recipe is filled with everything you expect on that classic sandwich. Of course, there is turkey, plus the nutty flavor of Swiss cheese and smoky, salty bacon. Tomatoes add a bit of freshness and acid to balance out all of that richness. Avocado is a nod to the green of lettuce, which wouldn’t go very well in a quiche, plus it provides the creaminess of the usual mayo. And instead of bread, we have a deliciously flaky crust.
• Fully-loaded. All of those hearty ingredients make this turkey quiche so satisfying to me. One slice can be a meal on its own, or sometimes I’ll just add a side salad or some fruit.
• Easy to make gluten free. There’s no gluten in any of the filling ingredients, so it’s just a matter of swapping out the crust. I’ll give you plenty of options below.

Recipe Ingredients

Here’s a quick rundown of what you’ll need to make this turkey quiche recipe. You’ll find the full amounts and step-by-step instructions in the recipe card further down in the post.

• Pie dough for a single-crust pie. You can choose homemade or store-bought, and regular or gluten free. I provide some additional details just below.
• Eggs. It’s not a quiche without eggs, and this recipe uses four of them.
• Milk. I typically use 1% or 2% milk, but skim or whole is fine, as is half and half or even almond milk.
• Dry mustard. A great flavor enhancer for any dish with eggs or cheese.
• Salt and pepper.
• Chopped cooked turkey. This can be leftover Thanksgiving turkey or a thick slice of deli turkey cut into cubes.
• Bacon. Cooked till nice and crispy, then crumbled (see my article on How to Cook Bacon for five different cooking methods). Turkey bacon is a fine substitute.
• Avocado. You’ll only need half that you’ve diced. Use the rest on a spinach salad.
• Tomato. To keep your quiche from getting watery, cut your tomato in half and squeeze out the liquid and seeds before you dice it.
• Swiss cheese. You can shred it yourself or buy a bag of pre-shredded cheese.

Crust Options

You can certainly make your own pie dough, though I do recommend using a recipe without sugar since this is a savory quiche. If you aren’t quite ready to make pie dough from scratch, you can start with a mix. But I will say the refrigerated pie dough from Pillsbury has always given me good results. You can also find frozen pie shells already pressed into the pan for the fastest and easiest option.

Gluten Free Pie Crust

Yes, you can make this a gluten free quiche. You can start by making your own gluten free pie dough, or use a mix, such as the one from King Arthur Flour or Bob’s Red Mill which was used for the Turkey Swiss Quiche in these photos. There are even gluten free pie shells and pre-made dough available, such as from the brands Wholly Wholesome and Gillian’s, but I do not have any experience with these.

How to Make Turkey Swiss Quiche

Once your pie dough is ready or you’ve gotten your pre-made crust, assembling and baking off your quiche is a total breeze. Here’s what you need to do…

• Get prepared. Preheat your oven to 425°F. Prepare your pie dough and press it into a 9-inch pie plate.
• Make egg mixture. Gently whisk together the eggs, milk, dry mustard, salt, and pepper. Set aside.
• Add the fillings. Place the turkey in an even layer in the crust, and sprinkle with the bacon, avocado, and tomato.

• Finish it off. Top with the cheese, then pour the egg mixture over the top of the fillings in the crust.
• Bake the quiche. Place it in the preheated oven for 30-35 minutes, or until crust is browned and the eggs are set.

Storing and Reheating Quiche

Whether you have leftovers or want to make your Turkey Swiss Quiche ahead of time, you have a few different options for storage. I’l also tell you how to reheat it, but quiche is also delicious at room temperature if you want to skip heating it up.

• Refrigerator. Let the quiche cool completely, then wrap the full or remaining quiche in the pie plate with plastic wrap. Or you can take individual slices and wrap them or place them in an airtight storage container. Place in the fridge for up to 2 to 3 days.
• Freezer. You can freeze quiche for up to 2 or 3 months. both before or after baking, and either assembled or separately. A baked, cooled quiche should be wrapped in a double layer of heavy-duty plastic wrap, and then stored in the freezer. You can freeze it in the pie dough before baking, but note that due to the thawing process, the crust may not be as flaky or crisp. The filling can be poured into a plastic freezer storage bag and frozen. Then you can thaw it and pour it into a fresh pie shell or one that you made in advance and frozen.
• Reheating. A whole or sliced quiche can be warmed in the oven at 350°F or in the microwave until it is fully heated through – the time will vary depending on whether you are heating up a whole or partial quiche, and whether it is cold or at room temperature. If you know that you will be reheating it in the oven, be sure you cover the edges of the crust while baking the first time so that they do not burn when you reheat it.