Festive Turkey Quiche

Ingredients

• 2 tablespoons canola oil
• 1 boneless turkey breast
• 2 tablespoons butter
• 1 (10 ounce) can sliced mushrooms, drained
• 1 onion, finely chopped
• 1 red jalapeno pepper, minced
• 1 ½ cups all-purpose flour, divided
• ½ cup whole wheat pastry flour
• ½ teaspoon salt
• ½ cup lard, chilled and cut into small pieces
• 9 tablespoons iced water, or more as needed
• 1 cup grated farmer's cheese
• 3 eggs
• 1 cup milk
• 1 teaspoon baking powder

Step 1

Heat a little oil in a sauté pan over medium heat. Cook the turkey breast, turning it every few minutes, until it’s nicely browned on the outside and no longer pink inside—this should take about 15 minutes. Once done, set it aside to cool.

Step 2

While that’s cooking, preheat your oven to 375°F (190°C). In a clean pan, melt the butter over medium heat, then add the mushrooms, onion, and jalapeños. Cook everything together until the onions become soft and translucent, about 5 minutes.

Step 3

For the crust, mix together the all-purpose flour, whole wheat flour, and salt in a bowl. Cut the lard into the flour mixture until it looks crumbly. Gradually add iced water, a spoonful at a time, stirring with a fork until the dough starts to come together. Roll it out on a lightly floured surface into a 9-inch circle, then transfer it to a pie plate.

Step 4

Pop the crust into the oven and bake it for about 10 minutes, or until the edges start to turn golden. Next, spread the onion and mushroom mixture evenly over the crust. Sprinkle the farmer’s cheese on top, then cut the cooled turkey into small pieces and scatter them over the cheese.

Step 5

In a separate bowl, whisk together the remaining flour, eggs, milk, and baking powder until smooth. Pour this mixture over the filling. Bake everything for 35 to 40 minutes, until the top is lightly browned and the crust feels springy when you gently press it. Let it cool a bit before serving.