Turkey Sweet Potato Cranberry Quiche with Goat Cheese
Servings Prep Time
6people 30minutes
Cook Time
60minutes
Servings Prep Time
6people 30minutes
Cook Time
60minutes
Ingredients
  • 1cup white flour
  • 1/4cup PIckle Creek Rosemary Infused Olive Oil
  • 1/3cup ice water
  • 4large eggs
  • 1/2cup whole milk
  • 1/2cup heavy cream
  • 1-2Tbsp PIckle Creek Rosemary Infused Olive Oil
  • 1/2cup white or yellow onion
  • 1Tbsp fresh parsley, roughly chopped
  • 1Tbsp fresh sage, roughly chopped
  • 1cup turkey, shredded
  • 1/2cup roasted sweet potatoes or sweet potato casserole
  • 1/3cup cranberry sauce or relish (but not the canned jelly)
  • 2ounces goat cheese, crumbled
  • 2cup 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
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!