Recipe type: Main dish
Prep time: 15 mins
Total time: 60 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1 ½ tbsp. bread crumbs

1 tbsp. vegetable oil

1 red bell pepper, finely chopped

2 garlic cloves, minced

200 g turkey deli meat, chopped

240 g (8oz) mushrooms, sliced

150 g (5oz) fresh spinach

1 red onion, sliced

2 tbsp. olive oil

4 large eggs or 6 small eggs

2 ½ dl (1 cup) milk

60 g (1/4 cup) asiago cheese

125 g (1/2 cup) shredded white and yellow cheddar


Preheat oven to 190C(375F).

Sprinkle breadcrumbs in a well-greased pie pan. Set aside.

Sauté mushrooms in vegetable oil until softened and starting to brown. Add red pepper and garlic and sauté for 2 minutes. Remove from pan and drain in a colander. Squeeze out the liquid until there is no more liquid. Place in a large bowl.

Sauté spinach leaves in pan until wilted, 1-2 minutes. Drain and add to bowl with vegetables.

Stir the mixture until well combined. Layer over the breadcrumbs in the pie pan.

Spread chopped turkey over the vegetable mixture in the pie pan.

Add 2 tbsp. of olive oil to your sauté pan. Caramelize the red onions until they are caramel in color but be careful not to burn them. Layer over the turkey in the pie pan.

In a large bowl, beat together milk, eggs and Asiago Cheese. Season with salt and pepper.

Carefully pour the egg mixture in the pie pan making sure to evenly distribute the mixture.

Bake uncovered for 25-30 minutes.

Sprinkle cheddar cheese on top and bake for 5-10 more minutes or until cheese is completely melted.

The quiche is done when the eggs are almost set and jiggles slightly when shaken and a knife inserted in the middle comes out clean.

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