This is an easy recipe which helps use up leftover turkey from Christmas lunch.
Ingredients
- 1 large ready rolled shortcrust pastry sheet, thawed
- 125g sliced turkey breast
- 2 green onions, sliced
- 2/3 cup grated swiss cheese
- 4 eggs, lightly beaten
- 3/4 cup cream
- 1 tablespoon chopped parsley
- salt and pepper
Method
- Step 1Preheat oven to 170°C. Line a lightly greased quiche tin of 24cm diameter with the pastry sheet. Trim away and discard excess pastry.
- Step 2Bake pastry shell for 15 minutes, or until just cooked. If the pastry has any bubbles, smooth them over by pressing very lightly with a clean tea towel. Take care not to break through the pastry.
- Step 3Meanwhile, combine the remaining ingredients, whisking together lightly. Pour the mixture into the pastry case. Bake for 30 minutes or until golden and firm.
- Step 4Serve hot or warm with a simple salad.
- Low carb
- Low sugar
Nutrition
2484 kj
Energy
43g
Fat Total
23g
Saturated Fat
1g
Fibre
27g
Protein
320mg
Cholesterol
473.42mg
Sodium
6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
As long as any cooked turkey meat was refrigerated within two hours of cooking, it will last in the fridge for up to four days. Leftover stuffing should be stored separately in an airtight container.
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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