Smoked Turkey Quiche
6 ounces margarine/shortening
2 cups flour
½ teaspoon salt
6 Tablespoons ice water
Add ½ the flour and salt together in a mixer. Cut the shortening in and blend for a minute or two. Add the rest of the flour and mix until it is crumbly. Sprinkle on the water and mix until the dough comes together.
Let the dough rest for 1 hour in the fridge.
Roll out the dough and line a 10” springform pan with it pressing the dough into the corner. Line the dough with parchment paper and weigh with pie weights (dried beans work well).
Bake in a preheated 375 degree oven for 30 minutes. Turn oven done to 350 degrees. Remove pie weights and parchment paper and bake for a further 15 minutes.
2-3 Tablespoons olive oil
2 onions, peeled and thinly sliced
2 pounds zucchini, coarsely chopped
1 cup shredded skinless smoked turkey
1 cup almond milk
2 cups coconut milk
1 teaspoon salt
¼ teaspoon pepper
Preheat oven to 375 degrees.
Heat oil in a skillet and sauté onions on a medium high heat. Add the zucchini and sauté for another 10 minutes.
Scatter the onion -zucchini mixture, as well as the smoked turkey over the baked shell.
Mix the eggs, almond and coconut milks, and seasonings together.
Pour the custard into the shell and bake for 1 ¼ hours or until set.