I often use the Pickle Creek Rosemary Infused Olive Oil to make this quiche, but the Roasted Garlic, Greek Oregano & Garlic, and even Greek Basil & Garlic olive oils are just as good (and probably the other Pickle Creek olive oils as well–I just haven’t tried them yet!).
Print Recipe
Turkey Sweet Potato Cranberry Quiche with Goat Cheese
Ingredients
- 1 cup white flour
- 1/4 cup PIckle Creek Rosemary Infused Olive Oil
- 1/3 cup ice water
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1-2 Tbsp PIckle Creek Rosemary Infused Olive Oil
- 1/2 cup white or yellow onion
- 1 Tbsp fresh parsley, roughly chopped
- 1 Tbsp fresh sage, roughly chopped
- 1 cup turkey, shredded
- 1/2 cup roasted sweet potatoes or sweet potato casserole
- 1/3 cup cranberry sauce or relish (but not the canned jelly)
- 2 ounces goat cheese, crumbled
- 2 cup arugula or dark field greens
- sea salt
- Freshly ground black pepper
- Pickle Creek Infused Olive Oil, for drizzling
- Pickle Creek Infused Balsamic Vinegar, for drizzling
Ingredients
- 1 cup white flour
- 1/4 cup PIckle Creek Rosemary Infused Olive Oil
- 1/3 cup ice water
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1-2 Tbsp PIckle Creek Rosemary Infused Olive Oil
- 1/2 cup white or yellow onion
- 1 Tbsp fresh parsley, roughly chopped
- 1 Tbsp fresh sage, roughly chopped
- 1 cup turkey, shredded
- 1/2 cup roasted sweet potatoes or sweet potato casserole
- 1/3 cup cranberry sauce or relish (but not the canned jelly)
- 2 ounces goat cheese, crumbled
- 2 cup arugula or dark field greens
- sea salt
- Freshly ground black pepper
- Pickle Creek Infused Olive Oil, for drizzling
- Pickle Creek Infused Balsamic Vinegar, for drizzling
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Instructions
Pre-heat oven to 400 degrees F.
Make the quiche crust: Mix the flour and 1/2 tsp salt together with a fork. Beat together 1/4 cup infused olive oil and 1/4 cup ice water with a whisk or fork. Pour the oil/water mixture into the flour and combine with a fork to form a moist but not sticky ball of dough (you may need to add more water or flour to get the right consistency). Press into a 9" pie pan.
Using a fork, prick the inside of the pie crust, cover with foil and pie weights (or dried beans or rice), and prebake the crust at 400 degrees F for 15 minutes.
While the crust is prebaking, whisk together the eggs and then stir in the milk and cream. Season with salt and pepper and set aside.
Heat a large skillet over medium-high heat. Add 1-2 Tbsp of infused olive oil (enough to coat the bottom of the skillet). When olive oil is shimmery warm, add the onion, season with salt and pepper, and saute for ~4 minutes, until translucent. Add the fresh herbs, turkey, and sweet potatoes and saute for another 4-5 minutes, until warmed through. Stir in the cranberry sauce and set aside.
Once crust has finished prebaking, reduce the oven temp to 375 degrees F. Spoon the sautéed onion and leftovers into the crust. Top with chunks/crumbles of goat cheese. Pour the milk and egg mixture over the quiche filling.
Use strips of foil to cover the crust edges so they don't overbrown in the oven. Bake the quiche for 40-45 minutes at 375 degrees F, until the center is cooked through. You can use a toothpick to confirm doneness. Let cool for about 5 minutes.
Arrange a handful of arugula or field greens mix on 4 plates, and dress each salad with a drizzle of olive oil and raspberry balsamic vinegar. Top each with a slice of quiche. Enjoy!
