this has been on my weekly meal list for the last two weeks (yes, i plan my dinners for the following week every sunday morning). after an evening of shopping for dining room tables, i decided it was finally time to make this for dinner.
considering this was my first quiche attempt, i'd say it was a success. i personally didn't care for the flavor that much - i'm not sure if it's the zucchini or if it's missing something or what - but jason really really liked it. and it was super quick and easy to pull together and was light and fluffy.
i swapped out the chopped smoked turkey in the original recipe for 1/2 pound ground turkey, since i had it left over from turk burgs earlier in the week. and it worked beautifully.
i'm thinking next time i'll swap out the zuke and turkey for ham & potato. i'll let you know how it goes.
turkey & zucchini quiche
adapted from Inside the Kaganoff Kitchen
1 medium onion, finely chopped
2 shallots, finely chopped
1 1/2 tablespoons butter
1 tablespoon olive oil
1/2 cup vegetable oil
1 cup Bisquick (i used the heart smart version)
3 cups grated zucchini (i used frozen which i had leftover from last summer)
1/2 cup grated parmesan cheese
1/2 cup grated gruyere cheese
1/2 pound ground turkey
1/2 teaspoon dried basil
salt & pepper
- preheat oven to 350. grease a 9 or 10" pie plate.
- melt the butter with the olive oil in a saute pan over medium heat. add the turkey, onion, and shallot and cook until the turkey is cooked completely and onions are translucent, about 10 minutes. break up the turkey so you have small pieces. remove from heat and let cool slightly.
- whisk the eggs, vegetable oil, and bisquick until smooth. make sure the turkey mixture isn't too hot (or it will scramble the eggs) and add to the mixture. mix in the zuke, parmesan, gruyere, and basil.
- pour into the pie plate and sprinkle extra gruyere on top.
- bake for 45 minutes until the eggs are set and the top is brown. let cool 10 minutes before cutting into wedges.