For those of you who didn’t know, the Kennett Square Farmers Market is still alive and well this winter season, taking place the 1st and 3rd Friday of each month from 2 to 4 p.m. This of course means that the next one is tomorrow! With the holidays arriving soon after December 21st, it’s the perfect time to swing by and grab your Christmas meal goods, plus a few last minute, one of a kind gifts from the unique vendors.
While there, be sure to pick up ingredients for making a delicious, breakfast dish for your friends and family visiting at this time of year. One market-goer, Jean Lewis, has lent her favorite quiche recipe to make this year extra special. It features a nice utilization of left-over turkey and other hearty ingredients perfect for serving up on a brisk winter morning. Happy Holidays!
Crust
1 pkg of stuffing mix (the quick/easy kind)
1/2 Cup grated Parmesan Cheese
1 egg, beaten
Preheat oven to 350 degrees.
Prepare stuffing mix according to directions, but use only 2/3 the amount of water – stuffing should be real “wet”.
Add egg, cheese, and mix.
Press stuffing onto bottom and sides of a buttered 10″ pie pan.
Bake for 10-12 minutes until firm.
Filling
2 Cups cubed cooked butternut squash (add a bit of cinnamon if you like) 2 Cups chopped cooked turkey (seasoned to taste)1 tsp. dried rubbed sage (divided)
3 eggs
2/3 Cup Half and Half (or evaporated milk)1/4 tsp. ground white peper
1/2 Cup grated Parmesan Cheese
2-3 Tablespoons dried cranberries
1 Cup whole cranberry sauce
Place 1 cup of squash and 2 cups of turkey plus 1/2 tsp of sage into the prepared crust. Blend (food processor or whisk) the remaining 1 cup of squash, eggs, half & half, pepper & a little salt until smooth. Pour into crust. Combine remaining sage, cheese and dried cranberries. Sprinkle evenly over the top of the quiche. Bake for 20 minutes or until firm. If edges of the crust begin to get too dark, cover with some foil. Serve with the cranberry sauce.
