Crustless Turkey Egg Quiche

This recipe for a delicious mushroom and Swiss cheese turkey egg quiche came from our guest, Stacy Benjamin. She makes this quiche using eggs from her turkeys. You can also use chicken (4-5,) duck (3), or goose (2) eggs. The fact that this is a crustless quiche means that you can have it whipped up and ready to serve in just under an hour. You can also change up the veggies and cheese for a different taste. As always, we have included gluten and dairy free substitutions.

We talk you through this recipe in episode 229 of our podcast. If you enjoy this Crustless Turkey Egg Quiche, you may also like our recipes for Spring Frittata and Shrimp and Asparagus Clafoutis.

3 turkey eggs or 4 large chicken eggs (since I have lots of different sized eggs here, I weigh the eggs in the shell and use about 8.5 – 9 ounces total egg weight)
1 & 1/2 cups milk or light cream, or a combination [or dairy free oatmilk/half and half]
1/4 cup finely chopped onion
thinly sliced mushrooms
1 to 1 & 1/2 cups shredded swiss cheese [or dairy free alternative]
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
black pepper to taste
1 T. chopped fresh herbs or 1 tsp. dried (optional)

Directions
Preheat oven to 400 degrees.

Saute onions and mushrooms until fairly well cooked, cool slightly.

Beat eggs, milk and spices together. Add onion and mushroom mixture to eggs, and stir by hand to blend. Add cheese and stir to blend.

Lightly grease a 10 inch pie pan.

Pour in quiche mixture and distribute mushrooms and cheese evenly throughout. Bake until set and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes. Remove from the oven, and let rest for 10 minutes before serving.