Holiday Turkey Quiche

Ingredients

• 2 tablespoons canola oil
• 1 boneless turkey breast
• 2 tablespoons butter
• 1 (10 ounce) can sliced mushrooms, drained
• 1 onion, finely chopped
• 1 red jalapeno pepper, minced
• 1 green jalapeno pepper, minced
• 1 ½ cups all-purpose flour, divided
• ½ cup whole wheat pastry flour
• ½ teaspoon salt
• ½ cup lard, chilled and cut into small pieces
• 9 tablespoons iced water, or more as needed
• 1 cup grated farmer's cheese
• 3 eggs
• 1 cup milk
• 1 teaspoon baking powder

Step 1

Heat some oil in a skillet over medium heat. Cook the turkey breast, turning it every few minutes, until it’s nicely browned on the outside and completely cooked through—this should take about 15 minutes. Once done, set it aside to cool.

Step 2

Preheat your oven to 375°F (190°C). In a clean pan, melt the butter over medium heat, then add the mushrooms, onion, and jalapeño peppers. Cook everything together until the onion becomes translucent, which usually takes around 5 minutes.

Step 3

For the crust, mix the flours and salt in a bowl. Cut in the lard until the mixture looks crumbly, then gradually add iced water, a spoonful at a time, stirring with a fork until the dough just comes together. Roll it out on a lightly floured surface into a 9-inch circle, then transfer it to a pie plate.

Step 4

Pop the crust into the oven and bake it until the edges start to turn golden, about 10 minutes. Once it’s ready, spread the onion and mushroom mixture evenly over the bottom. Next, layer on the farmer’s cheese, then scatter the chopped turkey breast on top.

Step 5

In a bowl, whisk together the remaining flour, eggs, milk, and baking powder until smooth. Pour this mixture over the filling. Bake the quiche for about 35 to 40 minutes, until the top is lightly browned and the crust springs back when you gently press it. Let it cool a bit before serving!