Sunday, December 7, 2014

Mushrooms and Turkey Quiche (makes two 9-inch or eighteen 4-inch)

For Thanksgiving dinner my in-laws took my husband and I out to a golf resort in Pennsylvania not far from their New Jersey home. When we arrived we encountered a huge and elegant display of all sorts of traditional and perhaps a little less traditional dishes. There were the typical choices of roast turkey, ham, all the turkey fixings with several types of soups and a salad bar. I would say for me the less traditional dishes would be dishes such as seafood creole, 4 cheese tortellini and tilapia with dill and lemon sauce. We ended our meal with a spread of desserts that varied from cakes, pastries to fresh fruits. Going out to eat for the holiday is atypical for me but I can see how attractive it can be for many people; there is no need to cook and no dirty dishes to wash. For 3 hours we feasted on food around us and spent quality time with each other. Overall the dinner was delicious and we were quite full. After we got home most of us took a long nap. That was our Thanksgiving this year. Thank you Mom and Dad for a nice time and a special meal!

Of course I decided that we did not have enough turkey for Thanksgiving so I made quiche using ground turkey. The idea came after eating a mushroom mini quiche at a cafe on Beacon Hill (Boston). However, what I ate had a skimpy filling and the crust was a bit soggy. To say the least I was a bit disappointed. I want to recreate this quiche but with more filling. This is great for an appetizer, snack or even a meal. You can eat it alone or along with other vegetable side dishes or a salad. 

My mother-in-law told me that the red tray (seen above) was purchased many years ago during one of their family trips to Holland (visiting relatives). The pie dish came from Arden, North Carolina. The table cloth once belonged to my husband's maternal grandmother.  

Sauteed Mushrooms and Turkey Filling (makes about 8 cups; enough to fill three 9-inch quiches or twenty seven 4-inch quiches)


3 Tbsp olive oil
1/2 white onion (or about 1/2 cup), diced
3 garlic cloves (about 2 Tbsp), smashed and minced
4 scallions (or about 1/2 cup), chopped
9 oz oyster mushrooms, trimmed ends and sliced
13 oz fresh shiitake mushrooms (or 11-12 whole), trimmed ends and sliced
7 oz enoki mushrooms, trimmed ends
5 oz brown beech mushrooms, trimmed ends
1 1/2 Tbsp Better Than Bouillon (chicken stock)
About 20 oz ground turkey
1/3 cup chopped curly leaves parsley
A pinch of salt
A pinch of pepper


1) Heat a large pan or wok over high heat. Once the pan is hot add 2 Tbsp oil.
2) Add onion, garlic and scallions. Saute about 2 minutes or until the onion is translucent.
3) Add oyster and shiitake mushrooms. Saute about 5 minutes.
4) Add enoki and beech mushrooms. Saute about a minute.
5) Add chicken stock and saute another minute or until all the mushrooms are wilted. Remove the contents from the pan or wok.
6) Return the pan or wok back to the stove. Add the remaining oil.  Once the oil is hot add turkey. Break the turkey into small bits and cook for about 2-3 minutes or until the meat is just cooked. Drain the meat and discard any liquid.
7) Return the mushroom contents back into the pot or wok with the cooked turkey.
8) Add the parsley and mix until all the ingredients are incorporated. Turn off heat.

fresh out of the oven (mini quiches)
Mushrooms and Turkey Quiche (makes two 9-inch OR eighteen 4-inch)


Canola or vegetable oil to grease pan
2 sheets of Pepperidge Farm Puff Pastry (17.3 oz or 1.1 lbs), thawed if frozen
About 5 1/2 cups of Sauteed Mushrooms and Turkey (recipe above)
10 large eggs
A pinch of salt (or according to your taste)
A pinch of black pepper (or according to your taste)
Gouda cheese slices (or grated), optional


1) Pre-heat the oven to 350 degrees F.
2) Grease a 9-inch pie pan with a little oil. Gently unroll one pastry sheet.  Place it in a 9-inch pie pan or quince pan.
3) Any leftover hanging pastry dough can be cut off and use to patch or fill in the sides of the pan.
4) Grease nine 4-inch mini quince pans.
5) Cut the pastry sheet into thirds (you will have 3 rectangular shapes) and then cut each rectangular shape pieces into another third to make a total of 9 smaller squares.
6) Again place each pastry piece into the pie or quince pan.
7) Any leftover hanging pastry dough can be cut off and use to patch or fill in the sides of the pan.
8) Use about 3 cups of Sauteed Mushrooms and Turkey Filling for the 9-inch pie.  Divide the rest of 2 1/2 cups of Sauteed Mushrooms and Turkey Filling into 9 mini portions and place each portion into each mini pan.
9) Gently whisk the eggs, salt and pepper with a fork.  Use half of this to pour over the 9-inch pan and the rest into the 9 mini pans.
10) Spread the Gouda cheese slices over the top.
7) Bake the 9-inch pie for 40 minutes or until the edge of the crust is golden brown.  Bake the mini pies for about 25 minutes or until the edge of the crust is golden brown.
8) Once done, remove them from the oven and let cooled for about 10-15 minutes to help set the pies further.

puff pastry in quiche pans
--any leftover hanging pastry dough can be cut off and
use to patch or fill in the sides of the pan (as seen here),
--patch does not need to look perfect or pretty
--may prick the bottom with a fork before adding filling
*If you make two 9-inch pies then use about 6 cups (3 cups per pie) of the Sauteed Mushrooms and Turkey Filling. These quiches have a lot of filling and they are quite dense. They are reheated easily preferably in an oven and not a microwave. It turns out these mini quinces can be easily heated up in a toaster, best if using a bagel setting.
*You may use pie crust instead of puff pastry for your quiche. However, after a few experiments with quiche making I prefer the puff pastry for its light texture.
*I made extra Sauteed Mushrooms and Turkey Filling and used the leftover to create another meal. For a whole new and delicious meal (Turkey and Vegetable Spaetzle), I sauteed thinly sliced 1/2 of a leek with some olive oil, steamed baby carrots and peas. I then mixed these vegetables with freshly made spaetzle and quickly sauteed it by adding just a little more Better Than Bouillon (chicken stock) to taste and olive oil. I sauteed until everything has incorporated and the spaetzle are heated thoroughly. For this spaetzle recipe I used about 2 cups of all-purpose flour, 2 large eggs, a pinch of salt and enough water so when whisked it until it has a consistency of molasses.  See my spaetzle link for further details.

turkey and vegetable spaetzle
*Addendum:  I added a few more photos to this post. Also, when using the eggs to bind everything together you can add a little milk if interested so it is not as dense or thick. Remember when you patch up the sides of the quiche it really does not need to look perfect or pretty because once you add the filling and eggs the imperfection will not be visible.

I used Parmesan cheese for this quiche, added grated cheese in
the last 5 minutes of baking.  I made a simple salad
by adding olive oil and balsamic vinegar to the baby arugula greens.
I garnished this with sliced tomato and extra grated cheese.
The result is pretty and delicious!
this batch of quiches I added some home-made
roasted bell peppers for color, texture and taste
(this salad has sliced almonds giving it a slight crunch)

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