Turkey Quiche With Peppers

turkey quiche
Diana Rattray
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
895 Calories
41g Fat
20g Carbs
106g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 895
% Daily Value*
Total Fat 41g 53%
Saturated Fat 15g 76%
Cholesterol 490mg 163%
Sodium 1057mg 46%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 106g
Calcium 385mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This turkey quiche is an inventive and delicious way to use that leftover turkey. And the fact that it doesn't call for a pie crust makes it a super easy preparation. The quiche can also be made with ham or a combination of ham and turkey, or add some crumbled cooked bacon for smoky flavor.

Red poblano peppers and pepper jack cheese go into this flavorful quiche, but feel free to make this quiche with less heat using Cheddar jack cheese and sweet red bell pepper.

The turkey quiche makes a wonderful brunch, lunch, or dinner dish. If you go with the Southwest peppers and cheese, serve it with sour cream, salsa, or guacamole. Add a simple tossed salad and you'll have a fabulous meal.


  • 1 tablespoon butter
  • 1 small red bell pepper or poblano (seeds removed and diced)
  • 6 green onions (thinly sliced)
  • 1 tablespoon fresh cilantro (chopped)
  • 3 large eggs
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Dash of salt
  • 1 cup roasted turkey (diced)
  • 1 cup Cheddar Jack or Pepper Jack cheese (shredded and divided)
  • 1 medium tomato (thinly sliced)
  • Salt and pepper, to taste

Steps to Make It

  1. Gather the ingredients and preheat oven to 350 F.

  2. Spray a deep dish pie plate or quiche pan with nonstick cooking spray.

  3. In a large skillet over medium heat, melt the butter. Saute the bell pepper or poblano and the green onions for about 3 minutes, until tender. Stir in the cilantro, if using; set aside.

  4. In a medium bowl, whisk together the eggs and milk.

  5. Add the flour, baking powder, and dash of salt and continue whisking until smooth.

  6. Stir in the cooked vegetables, the turkey, and about 2/3 cup of the cheese. Pour into the prepared pie plate.

  7. Top with tomato slices, sprinkle lightly with salt and pepper, then top with the remaining shredded cheese.

  8. Bake for 30 to 35 minutes, until set.

  9. Serve and enjoy!


  • If you prefer to bake the quiche in a crust, omit the flour and baking powder from the filling. Prepare a pie shell and partially bake it. Prepare the quiche filling without the flour and baking powder; bake as directed, or until the quiche is set and the crust is browned.

Recipe Variations

  • Replace the turkey with diced ham or make it with a combination of ham and turkey.
  • Add a few tablespoons of crumbled cooked bacon to the quiche filling.
  • Replace the sliced tomatoes with sliced cherry tomatoes or grape tomatoes, or top the quiche with thinly sliced bell pepper rings.