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Smoked Turkey and Cheddar Quiche
(recipe, Keri Fisher)
Almost any combination of cheese and deli meat works in this recipe, so feel free to experiment; I like salami and provolone, for example, and baked ham and Swiss. You can also leave out the meat entirely if you prefer, but you should still use the same amount of cheese.
Read more about make-ahead kids' lunches in the article "Snack time."
- 1½ cups all-purpose flour
- ¼ tsp. salt
- 1 stick (½ cup) unsalted butter, chilled and cut into 1-inch pieces
- ¼ cup cold water
- 6 eggs
- ½ cup heavy cream
- 2 oz. smoked turkey, diced
- 2 oz. shredded cheddar cheese
- Salt and pepper to taste
- In the bowl of a stand mixer, combine the flour, salt, and butter. Mix on medium for 2 minutes, or until mixture resembles coarse sand. Add the water and mix until just combined and dough comes together. Shape dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes and up to 24 hours.
- Preheat oven to 350 degrees. Remove disk of pie dough from the refrigerator. Roll out the dough to an even ⅛-inch thickness on a well-floured surface. (If dough is too stiff to roll, let sit at room temperature until pliable.) Place in a 9-inch deep-dish pie pan, leaving at least ½ inch of dough overhang. Decoratively crimp the edges and prick the dough with a fork several times. Freeze the dough in the pan for 15 minutes.
- Line the crust with foil and fill with beans or pie weights. Bake the crust 10 minutes. Remove the foil and weights and bake an additional 5 minutes, or until lightly browned. Raise the oven temperature to 400 degrees.
- In a large bowl, whisk together the eggs, cream, salt, and pepper until foamy, 3 to 5 minutes. (Don’t skimp on the whisking or the quiche will be flat.) Spread the turkey and cheese in an even layer in the prepared pie shell. Place on a sheet pan on the middle rack of the oven and pour the eggs over the meat and cheese. Bake 20 to 25 minutes, or until golden-brown and set. Serve warm or at room temperature.
You can replace up to half of the cream with milk, for a less rich (and slightly less airy) quiche.