Turkey Mushroom Quiche

It’s turkey left-overs this week at the Roys.  Tune in everyday to find out some of our favourite post Thanksgiving recipes. This recipe was originally taken from the Winnipeg Sun.  I have made it several times and we always enjoy it.  This makes a great brunch dish or a main course for dinner.

Turkey Mushroom Quiche


1 – 9″ baked pie shell
3/4 cup cooked turkey, chopped
1/4 cup canned mushrooms, sliced (I use fresh)
1 cup light cheddar cheese, grated
2 green onions,  thinly sliced
4 eggs, slightly beaten
1 cup 1% milk
pinch of  cayenne pepper
pinch of nutmeg
pinch of salt


Arrange turkey in a baked pie shell. Top with mushrooms, cheese and onions.  Combine eggs, milk and seasonings. Pour into pie shell. Bake at 375 degrees for 30 to 35 minutes.  Serve with a tossed salad and buttermilk biscuits, if desired.

Makes 6 servings.

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