BFMH: Single Serving Turkey Quiches

So after Thanksgiving I froze a good bit of the meat to be used later. Then Janet got these really great little tart dishes. I had a leftover pie crust still hanging out in the fridge and a dozen eggs. So it worked out that we made some quiches together!

Turkey Quiches

Ingredients

1 unbaked 9-inch pastry shell
1 1/4 cups diced, cooked turkey breast (about 6 ounces)
1/3 cup chopped onion
1 tablespoon butter
1 -1 1/2 cups shredded Swiss cheese (4 to 6 ounces)
3 eggs, slightly beaten
1 cup half-and-half or light cream (I used milk)
1/8 teaspoon salt
dash of ground red pepper
Directions

Bake the unpricked pastry shell in a 450 degree F oven for 4 to 5 minutes or until it just begins to puff. Remove from oven. Reduce oven temperature to 375 degrees F.

Meanwhile, in a medium skillet, cook turkey and onion in butter over medium-high heat until onion is tender, but not brown. Sprinkle cheese over bottom of prebaked shell. Spoon turkey mixture over cheese.

In a medium bowl, whisk together the eggs, the cream, the mustard, the salt and the red pepper. Pour over the cheese-turkey mixture.

Bake in the 375 degree F oven for about 30 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let quiche cool for 10 minutes before serving.

I didn't prebake the crust since we rolled it thin and divided it into 6 little pans. While it was a BIT soft and the eggs a BIT over cooked (Cooked them for 15 minutes at 400 degrees), they have succeeded at being delicious every morning (or dinner for Husband) that we have eaten them. Make these and make your life WAY easier on busy mornings.