Recipe: Mushroom, Onion, Turkey, and Cheddar Quiche

We ended up with 4 dozen eggs recently through various slightly comedic reasons, and what's a girl to do with too many eggs?  I say it's quiche time!

My quiche, with salsa

The Girl's (second) piece, which she smothered in ketchup... but her first piece was more reasonably ketchuped.

One thing I love about quiche is how customizable it is.  I happened to have some baby portabello mushrooms, and decided to use cheddar cheese, onions, and some deli turkey slices I had lying around.  You could use almost anything.  I also used fat free evaporated milk, which I had extra of from a recipe a couple days ago.  You could use regular milk. 

Mmmm.  Quiche.

The recipe is written as I made it.  Let it be known that both of my children cleaned their plates!  Mushrooms and all!  Hooray!


Mushroom, Onion, Turkey, and Cheddar Quiche

8 oz sliced mushrooms (I used baby portabello)
1 onion, diced
1 Tbsp olive oil
2 Tbsp cooking sherry (optional)
~1 1/2 c cheddar cheese, shredded
4 eggs
1 c fat free evaporated milk
1 9" pie crust (I used refrigerated)

Preheat oven to 350 F.  In a saute pan, heat olive oil.  Saute mushrooms and onions until well softened, chopping mushrooms with a spoon or spatula as they cook.

I love mushrooms

Add in cooking sherry, if using, and cook until it mostly evaporates.

In a bowl, whisk together eggs, evaporated milk, and cheese.  Dice turkey slices, and stir into egg mixture, along with the onion and mushrooms.

Before baking

Put crust into a pie plate (crimping the edges of the crust if desired), and fill with egg mixture.

Bake for 35-45 minutes, or until cooked through.  Cool for 10 minutes and serve.