Make Ahead

Leftover-Turkey Kumquat Shiitake Quiche

March 12, 2011
0 Ratings
Author Notes

So many people have lost their lives in this horrible earthquake/tsunami tragedy. But a sense of humor is a must, so...
After being shaken around and a sleepless night due to aftershocks, I do NOT feel like going shopping.
So wrapped in the beauty of my garden this morning, I'm feeling extra blessed that my family is fine, even they still can't get home. I pick some kumquats, sage, and garlic chives, thinking that cooking should be therapeutic. I need comfort food! I turn off the TV, turn off the horror.
My knives tap to the rhythm of my music, maybe Ronnie Milsap's "Earthquake". I try hand-shaking the batter to release some tension, and ignoring an aftershock, comforting aromas begin to fill the kitchen.
That's the time the phones start ringing, communication restored, laughter with friends.
Doorbell rings--22 hours later, Hubby is finely home!

I always have some frozen (cooked) turkey meat. You can substitute a different crust, if you like. —BoulderGalinTokyo

  • Makes one tart
  • 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)
In This Recipe
  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.

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  • BoulderGalinTokyo
  • susan g
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