Take all of the ingredients from a classic turkey club sandwich and transform them into a flavor-packed (and colorful, I might add) Turkey Club Quiche that is perfect for any meal – breakfast, brunch, lunch or dinner. I’d rather have this than some boring sandwich!
I mentioned the other day on Facebook how much I stink at making pie crusts. I can make layer cakes and homemade pierogies and beef wellington and cookies. But pie crust? Completely inept. I don’t know what I am doing wrong. I use cold butter, cold water, don’t work it too much. Never turns out right. Either I don’t cut the butter into small enough pieces, and when it bakes there are mushy, greasy pools. Or I add too much water and it is all gummy. Or I cut the butter pieces too small and don’t add enough water and it just crumbles.
I think I was successful once. I used the food processor. I still feel like that is cheating. I can’t even call it a victory.
But store-bought pie crust, somehow that is OK. Because it’s not like I am even making an attempt and using a short cut or high powered kitchen appliance. I’m just saying, “There you go, straight out of the package. Eat it. Like it. And shut up.” Except that last part about telling them to shut up because nobody cares since I am the only person in my family that has even attempted homemade crust, so they are all cool with it.
Tomorrow I’ll be doubling my favorite pumpkin pie filling, baking one without a crust, and the other… yup, store-bought! #sorrynotsorry
Other than sending me some Gluten Free Pie Dough awhile back Pillsbury is in no way compensating me for this post, but all I have to say is every Thanksgiving and every time I want to make quiche (I am more of a quiche girl than a pie girl), I am thankful for their refrigerated pie crust. And now that they have gluten free pie dough, I am doubly thankful. I’ve made this quiche with both…
Both are equally fabulous. In fact, I think a couple of unsuspecting “victims” may have liked the gluten free crust more. Shhh, don’t tell. But if you can make an awesome homemade crust, more power to you. Go for it.
Speaking of crust. And sandwiches. And Thanksgiving. You know you are going to have leftover turkey, right? And you can only have so many sandwiches, right? BAM – Turkey Club Quiche!
Do it! I mean it’s a total change from the gravy and cranberry and potatoes that you are probably tired of by now. And it has bacon and avocado. And cheese. And a delicious, flaky (store-bought, in my case) crust. All is right with the world!
Pie crust – homemade or storebought? Care to share any tips or recipes?
- 4 eggs
- ½ c milk
- ½ t dry mustard
- ½ t kosher salt
- ½ t pepper
- Crust for a single crust pie, store-bought or homemade (I used Pillsbury regular and gluten free)
- 1 c chopped cooked turkey
- 3 oz. (6-8 slices) bacon, cooked and crumbled (I used turkey bacon)
- half of an avocado, diced
- one small tomato, seeded and diced (about ½ c, or use grape tomatoes, quartered)
- 4 oz (about 1 c) shredded Swiss cheese
- Preheat your oven to 425°.
- In a bowl, whisk together the eggs, milk, mustard, salt and pepper.
- Place your crust in a 9-inch pie plate.
- Place the turkey in an even layer in the crust, and sprinkle with the bacon, avocado and tomato.
- Top with the cheese, then pour the egg mixture over the top of the fillings in the crust.
- If you are using a glass pie pan, bake in the lower third of your oven so that the bottom, so that the bottom crust gets crisp before the edges get too browned. Bake for 30-35 minutes, or until crust is browned and the eggs are set. If the edges of the crust begin to brown too quickly, cover with small pieces of foil.
- Cool slightly before serving.
Looking for some more egg dishes?
Plus a few from my friends…
- Cheesy Spinach Muffins from Food Lust People Love
- Gluten Free Bacon & Egg Hot Pockets from Frugal Antics of a Harried Homemaker
- Shakshuka from Katherine Martinelli