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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About Cindy RoyI am a busy mother, wife and kindergarten teacher. I have a huge list of loves! I love my family, Springs Church, old houses, "up-cycling" and DIY projects, scrapbooking, volleyball, interior design, cake decorating, party planning, healthy eating, and sleeping. I am very organized and reflective, and am continually striving to do life more lovingly, passionately, effectively and successfully.

One thought on “Turkey Mushroom Quiche

  1. Sounds deelish. Gary and Diane cooked the turkey this year, so I sent this along to them. I know they had lots of leftovers going in the freezer,

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