Turkey and Cheese Quiche with Red Pepper | Dairy Farmers of Manitoba

Turkey, Red Pepper and Cheddar Quiche


15 min.


45 min.

Serving Size

6 servings

With a few local staples like Manitoba cream, eggs and turkey a family favorite is whipped up for a weekend brunch or easy dinner.


  • 1 cup (250 mL) shredded 4 or 5 year old Canadian Cheddar cheese
  • 1 unbaked (9 inch/23 cm) frozen deep dish pie shell, thawed
  • 1 cup (250 mL) diced cooked turkey or chicken
  • 1/3 cup (75 mL) diced roasted red pepper
  • 2 green onions, thinly sliced
  • 3/4 cup (175 mL) 10% half-and-half cream
  • 1 tbsp (15 mL) all-purpose flour
  • 3 eggs
  • 1/4 tsp (1 mL) salt


1. Preheat oven to 375˚F (190˚C).
2. Sprinkle cheese in bottom of pie shell. Add turkey, roasted red pepper and green onions; using fork toss gently to combine and spread evenly.
3. In a medium bowl, whisk together cream and flour. Add eggs and salt and whisk until well combined. Slowly pour over cheese mixture, using fork to allow cream mixture to fill pie shell evenly. Bake on bottom rack for about 45 minutes or until top is golden, edges puff and knife inserted in center comes out clean. Let cool 10 minutes before cutting into wedges.



  • Look for aged Canadian Cheddar that is orange or white.
  • Purchase roasted red peppers from the deli or in a jar to make preparation easy.
  • Omit turkey or chicken and use 1 cup (250 mL) diced ham or 1 can (7- 1/2 oz./220 g) salmon or 1 pkg (7 oz./200 g) frozen crab meat, thawed and squeezed dry.