Preheat oven to bake at 375 degrees.
Crack eggs into a large bowl.
Add salt and heavy whipping cream to the bowl.
Mix together very well, for at least a couple minutes until a little foamy, so that the egg and cream are mixed very thoroughly. Use some kind of electric mixer if you can, or a blender.
Add mixture to glass pyrex dish or cast iron skillet (optionally put parchment paper down on the dish). Pour it in distributing it well across the whole dish, not just pouring in one spot.
Add smoked turkey distributed well across the whole pan. Poke it down so that it goes below the mixture and is all "underwater" so to speak.
When preheating is complete, bake it in the oven for 30 minutes, or until fully cooked in the middle on the top. After it's done, try poking the dish with an oven mitt on while it's in the oven. The whole quiche should bounce in response, like Jello, and not like a liquid. If there is a liquidy bounce going on in the middle then keep baking until solidifed.
When baking is complete, give the quiche a few minutes to cool down. It's more tasty warm than hot, and it's not very good cold. The taste improves over time so it is even better as leftovers. Enjoy!
Ingredients
Directions
Preheat oven to bake at 375 degrees.
Crack eggs into a large bowl.
Add salt and heavy whipping cream to the bowl.
Mix together very well, for at least a couple minutes until a little foamy, so that the egg and cream are mixed very thoroughly. Use some kind of electric mixer if you can, or a blender.
Add mixture to glass pyrex dish or cast iron skillet (optionally put parchment paper down on the dish). Pour it in distributing it well across the whole dish, not just pouring in one spot.
Add smoked turkey distributed well across the whole pan. Poke it down so that it goes below the mixture and is all "underwater" so to speak.
When preheating is complete, bake it in the oven for 30 minutes, or until fully cooked in the middle on the top. After it's done, try poking the dish with an oven mitt on while it's in the oven. The whole quiche should bounce in response, like Jello, and not like a liquid. If there is a liquidy bounce going on in the middle then keep baking until solidifed.
When baking is complete, give the quiche a few minutes to cool down. It's more tasty warm than hot, and it's not very good cold. The taste improves over time so it is even better as leftovers. Enjoy!
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