Eggs and dairy foods such as cheese, milk and cream just naturally pair well. Home economist and cookbook author Emily Richards has been on a media tour for www.anydaymagic.ca promoting the goodness of cream and the "magic" it adds to recipes.
One of the recipes Emily has been demonstrating on television is Turkey and Cheese Quiche. Using cream (half and half or 10 % M.F.) instead of milk when making quiche really does add a richness in flavour and texture. You can watch Emily makes this quiche in this video shot on Friday when she visited the CKCO TV studios in Kitchener.
Another recipe Emily talked about during the interview was Crème Brûlée with Tarragon Cream and Blackberry. Click on the link to find the recipe.
Turkey and Cheese Quiche
Makes 6 servings
- 2 cups (500 mL) shredded Canadian Swiss cheese
- 1 cup (250 mL) chopped cooked turkey or chicken
- 1 tbsp (15 mL) each finely-chopped green onion, celery and parsley
- 1 tbsp (15 mL) all-purpose flour 1
- /2 tsp (2 mL) salt
- 3 eggs
- 1 cup (250 mL) cream (10 %)
- 1 (9-inch/23 cm) unbaked pie shell
- 1 tbsp (15 mL) grated Canadian Parmesan cheese
Preheat oven to 375ºF (190ºC). Toss together Canadian Swiss cheese, turkey, onion, celery, parsley, flour and salt.
Beat eggs lightly; gradually stir in cream. Add cheese and turkey mixture; stir to combine. Pour into pie shell. Sprinkle with Canadian Parmesan cheese.
Bake in preheated oven until knife inserted in centre comes out clean, about 30 to 35 minutes.
- Use 2 cups (500 mL) Canadian Gouda cheese for Canadian Swiss cheese
- Omit turkey; use 1 cup (250 mL) chopped ham, 1 can (7-1/2 oz/220 g) salmon, 1 can (6 oz/170 g) crab meat, or 1 cup (250 mL) imitation crab meat, drained and flaked, instead of turkey.
Recipe Source: www.anydaymagic.ca