Description
A savory and creamy Mississippi Sin Quiche featuring tender turkey, cream cheese, cheddar, and a perfect blend of spices baked in a flaky deep-dish pie crust. This hearty quiche is ideal for brunch or a satisfying meal any time of the day.
Ingredients
Scale
Filling
- 1 cup cooked, diced turkey
- 2 ounces cream cheese
- ½ cup shredded cheddar cheese
- 1 green onion, chopped
- ¼ teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 3 tablespoons sour cream
- 1 cup heavy cream
- 3 eggs
Crust
- 1 9-inch deep-dish pie crust
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to warm up and prepare for baking the quiche.
- Cook the turkey. In a skillet over medium heat, sauté the diced turkey for 3 to 5 minutes to remove any excess moisture; then set it aside to cool slightly.
- Mix the turkey and cream cheese. In a mixing bowl, combine the warm turkey with cream cheese, hot sauce, and Worcestershire sauce. Stir until the cream cheese melts into the meat, creating a creamy, flavorful mixture.
- Prepare the crust layers. Spread the turkey and cream cheese mixture evenly on the bottom of the pie crust. Then, sprinkle shredded cheddar cheese and chopped green onion over the top evenly.
- Make the custard. In a separate bowl, whisk together the eggs, sour cream, and heavy cream until the mixture is smooth and fully combined.
- Assemble and bake. Pour the custard mixture over the turkey, cheese, and onion layers in the pie crust. Bake in the preheated oven for approximately 60 minutes, or until the quiche sets and the top turns golden brown.
- Cool and serve. Allow the quiche to cool for a few minutes after baking before slicing and serving to ensure it holds its shape.
Notes
- Use cooked turkey leftover from a roast or rotisserie chicken for convenience.
- Adjust the hot sauce amount to your preferred spice level.
- Let the quiche cool slightly before slicing to maintain clean slices.
- You can substitute cheddar with another cheese such as gruyere or Monterey Jack for a different flavor.
- For a crispier crust, blind bake the pie crust for 10 minutes before adding the fillings.
