Turkey and Brie Quiche with Spinach and Sundried Tomatoes

Turkey and Brie Quiche with Spinach and Sundried Tomatoes
  • Prep Time: 15
  • Total Time: 45
  • Servings: 6

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About this Recipe


1 Tenderflake® Frozen Deep Dish Pie Shell, defrosted
1/2 cup (125 mL) Diced Maple Leaf Prime® Fully Cooked Turkey Strips
1/4 cup (60 mL) Chopped Sundried tomatoes packed in oil, drained
1/4 cup (60 mL) Chopped cooked spinach, well drained
3/4 cup (175 mL) Brie cheese, cut into small pieces
4 Eggs
1/2 cup (125 mL) Light cream (10%)
1/2 cup (125 mL) Milk
1/4 tsp (1 mL) Nutmeg
1/2 tsp (2 mL) Salt
1/4 tsp (1 mL) Freshly ground pepper
1 tsp (5 mL) Chopped fresh thyme


PREHEAT oven to 400°F (200°C).

PLACE turkey, sun-dried tomatoes, spinach and cheese in the bottom of the unbaked pie shell.

WHISK together the remaining ingredients and pour into the pie shell. Place on a baking sheet and bake for 25-30 minutes or until set.


If the crust starts to get to dark, simply lay a piece of aluminum foil over top.

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