Leftover-Turkey Kumquat Shiitake Quiche

Name: Leftover-Turkey Kumquat Shiitake Quiche
Ingredients: Quiche Crust; 1/3 cup Bisquick Heart Smart mix; 1 egg (medium); 1 tablespoon water; 1 tablespoon fresh sage leaves, chopped; Quiche Filling; 1 cup yogurt, drained; 1 cup cooked turkey, left-over or defrosted OK; 1 piece shoulder bacon, chopped; 1/2 onion, chopped; 1 cup fresh shiitake mushrooms, sliced; 5 eggs; 3 tablespoons garlic chives, sliced; 75 g kumquats, about 3 oz. (See Note); 1 teaspoon Ground Marjoram, Sage, or Turkey Seasoning; 1/4 teaspoon Ground White Pepper; Salt (to taste)

17 ingredients

5 steps

Ingredients

Quiche Crust
1/3 cup Bisquick Heart Smart mix
1 egg (medium)
1 tablespoon water
1 tablespoon fresh sage leaves, chopped
Quiche Filling
1 cup yogurt, drained
1 cup cooked turkey, left-over or defrosted OK
1 piece shoulder bacon, chopped
1/2 onion, chopped
1 cup fresh shiitake mushrooms, sliced
5 eggs
3 tablespoons garlic chives, sliced
75 g kumquats, about 3 oz. (See Note)
1 teaspoon Ground Marjoram, Sage, or Turkey Seasoning
1/4 teaspoon Ground White Pepper
Salt (to taste)

Directions

1

Put 2 paper towels in a strainer. Spread yogurt in the middle to drain about one hour.
2

Preheat oven 400 F. Spray a 9-inch springform or tart pan with cooking spray. Mix crust ingredients together, pour into pan, then bake. My oven, gas convection, took 8 minutes. Extend time if needed until cooked but not brown.
3

Shred turkey if in large pieces. Shiitakes should be sliced 1/4 inch, and if large all pieces cut in half or fourths. Cut kumquats in half, remove seeds, chop. Lightly squeeze paper towel to remove excess liquid from yogurt. Mix all the filling ingredients.
4

Lower oven temperature to 375 F. Pour filling into pan on top of cooled crust. Bake for around 25 minutes (adjust for your oven) until eggs are set, check with a toothpick.
5

NOTE Store-bought kumquats are much larger and juicer than mine, so a lesser amount might be enough. Great use of Thanksgiving turkey leftovers.