Pesto Turkey Rice Quiche Recipes

PESTO QUICHE

Steps:

• Prepare the pastry crust according to the recipe directions (note: the recipe will yield 2 crusts. Feel free to either half the recipe or freeze the second half for a later time).
• Preheat the oven to 425 degrees F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate (not deep dish). Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork.
• Prick the bottom of the crust all over with a fork at 1/2-inch intervals, then line the plate with foil or parchment paper. Fill with dry beans, uncooked rice, or pie weights, ensuring that the beans or weights are all the way up against the edges of the pan. Set on a rimmed baking sheet, then bake for 15 minutes. Remove the lining and weights. If the crust has puffed up in spots, gently press it back down with a fork. Bake, uncovered, for 8-10 additional minutes, until the bottom of the crust is lightly golden. Remove from oven and set aside. Reduce the oven temperature to 375 degrees F.
• Meanwhile, place the sundried tomatoes in a small bowl and cover them with boiling water. Let sit for 5 minutes to rehydrate, then drain and pat dry.
• In a large bowl whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes.
• With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust.
• Bake until the quiche is puffed and the center is set but still a little jiggly, 40 to 50 minutes. If the crust starts to brown too quickly as the quiche bakes, wrap the edges of the pan with foil to protect it. Let quiche cool on a wire rack for 15 minutes. Slice and serve warm or at room temperature.

PESTO TURKEY RICE QUICHE

Steps:

• Preheat oven to 350°F.
• Combine rice and pesto, mix well in a large bowl.
• Add turkey, tomatoes, onions, green pepper, garlic, basil, salt, pepper, eggs and milk and stir until combined.
• Put mixture in a greased 9 X 13 pan.
• Top with cheeses.
• Bake at 350°F for 20 to 25 minutes, or until knife inserted in center comes out clean.
• To serve, cut into eight squares, then cut each square diagonally into two triangles.
• Cooking time does not reflect the time used to cook the rice or turkey.

EASY TURKEY AND PESTO RISOTTO

Steps:

• Bring the broth to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear.
• Set the turkey strips aside and keep warm. Leave the broth to simmer.
• Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft.
• Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
• Add a ladleful of hot broth to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the broth until it has all been used, or until the rice is plump and tender.
• Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serve.

TOMATO PESTO QUICHE

Steps:

• Preheat oven to 425°F.
• Chill oil in freezer for 10 minutes or until very cold.
• In a large mixing bowl, combine the flours and salt. Whisk together until well combined. Set aside.
• Remove the oil from the freezer and drizzle into the flour mixture. Using a fork or dough blender, incorporate until crumbly. Sprinkle in the ice water, tossing the dough with a fork until it is just moist enough to hold together without appearing crumbly. Knead briefly with your hands until dough is smooth and then shape into a round.
• Roll the dough to a thickness of 1/8-1/4 in and approximately 3 inches larger than that of the pie pan. Place in the pie pan and then work it around until it evenly covers the whole pan.
• Layer half the tomato slices in the pie crust and sprinkle with half the feta cheese. Whisk together eggs and pesto until well mixed, and stir in mozzarella, basil/parsley, onion powder, garlic powder, salt and pepper. Pour half of the mixture over first tomato layer. Add a second layer of tomato slices and top with the rest of the egg mixture. Sprinkle the remaining feta cheese on top.
• Bake for 20-25 minutes, or until egg mixture firms and feta browns.

VEGETABLE & PESTO QUICHE

Steps:

• Line a quiche dish with puff pastry and spread the pesto on the base of the pastry.
• Chop all the vegetables, apart from the tomatoes, and saute in olive oil for 10 minutes.
• Pour the veg mix into the quiche dish on the puff pastry.
• In a separate bowl, whisk the eggs with the milk and season with salt and pepper and parsely.
• Pour this mixture on top of the veg mix and place the halved cherry tomatoes on top.
• Bake in a pre-heated oven at 180 degrees for approx 25 mins or until a knife inserted into the egg comes out clean.
• Delicious served at room temperature with a side salad.

TURKEY QUICHE

Steps:

• Preheat over to 375 degrees. Coat a 13x9x2 inch pan with cooking spray. Combine rice, turkey, tomato, onions, pepper, basil, salt, red pepper, milk, and eggs. Pour into pan and top with cheeses. Bake at 375 degrees for about 20 minutes or until knife inserted near center comes out clean.