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November 1999 Issue
What! More Turkey?
by Ronda L. Halpin
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Turkey and Smoked Gouda Quiche

If you can't find smoked gouda, try using another smoked cheese in its place. Cheddar is another fine option for this rich-tasting quiche.
  • 1 (8 oz.) can refrigerated crescent dinner rolls
  • 2 tsp. honey mustard
  • 1/2 c. skim milk
  • 2 eggs, well beaten
  • 1/2 tsp. garlic salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1 c. cubed roasted turkey
  • 1 c. shredded smoked gouda
Preheat the oven to 375 degrees. Separate the crescent dough into 8 triangles. Place in an ungreased 11-inch quiche pan; press the dough over the bottom and up the sides to form a crust. Press the surface firmly to seal the perforations. Spread the crust evenly with the honey mustard.

Combine the remaining ingredients in a large bowl; mix to coat. Pour filling into crust and bake for 20 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
 
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