Turkey and Spinach Quiche

Before I start, let me tell you the one thing that I've learned about quiche: if you have a good filling, you can add just about anything to it and it's going to be great.  I change up my ingredients all the time.  Normally, my standard is ham and broccoli but I was feeling a bit adventurous today and decided to try a Turkey and Spinach Quiche.  Remember the old wive's tale, "Real Men Don't Eat Quiche?"  Well, that's definitely not true.  Some of the guys that I use to work with absolutely loved my quiche.  And we're talking about uniform, hard hat, steel-toed boot wearing guys.  The funny part though is that they weren't quite comfortable referring to it as "quiche."  Instead, they preferred the title, "Vegetable Pie." (Hey, whatever floats your boat:-)

*Final Thoughts......Oh yeah!  I'm definitely feeling the turkey & spinach combination.  WOW!!! The recipe is listed below but if you want to play around with some other ingredients, by all means, do your thing. 

Also, some spinach quiche recipes call for fresh or frozen chopped spinach but I used the whole baby spinach leaves (minus the stems) in my verson. 

Ingredients:

1 refrigerated deep dish pie crust
4 large eggs
2/3 cup of whipping cream
1 cup of Cheddar cheese, preferably finely shredded
1 cup of Parmesan cheese, preferably finely shredded
1/2 teaspoon dried Basil leaves

1/2 teaspoon red pepper flakes

1/8 teaspoon salt
1 cup chopped turkey
1 cup of baby spinach leaves, rinsed and patted dry

Directions:

1. Heat oven to 350.
2. In large bowl, beat eggs and whipping cream with wire whisk until well blended.
3. Stir in remaining ingredients and pour into pie crust.

4. Lightly butter edge of pie crust to keep from over-cooking.

5. Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.