Ingredients
1 cup spinach
1 ½ cup turkey
1 cup Italian blend cheese, shredded
½ cup fresh mushrooms, sliced
1 tbsp garlic , to taste
salt and pepper , to taste
1 tsp marjoram
1 tsp thyme
1 tbsp lemon pepper
½ cup red onion, cooked or not
4 eggs, beaten well
¾ cup buttermilk
1 pie crust
Preparation
Prepare the pie crust as directed.
Preheat oven to 350 degrees F.
Chop the turkey into ½-inch cubes and put in bottom of crust.
You can add the spinach before or after cooked, and spread it to cover the turkey.
Add the mushrooms and spread over the spinach.
You can either use sliced Swiss, (just cut into ¼ to ½-inch strips and cover top of quiche), or just use the shredded Italian blend, and spread over the top.
I add the spices, a little at a time, after each addition to the quiche. It makes them blend into every bite.
Then simply beat the eggs, add the buttermilk, and mix in, then pour over the mixture in the pie crust.
Cook in oven for about 40 to 50 minutes, until toothpick inserted in center of pie comes out clean.
