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Ingredients

1 Pie crust shell, 9 inch, unbaked

2 tsp. Olive oil

1/2 cup Onions, diced

1 cup Turkey, cooked, diced

1/3 tsp. Ground cumin

1/3 tsp. Chili powder

1/2 cup Tomato, diced

1/2 cup Fire roasted green chile, diced

2 Scallions, minced

2 tsp. Cilantro, minced

Salt to season

Fresh ground black pepper to season

3/4 cup Blended shredded cheeses, Monterrey Jack, Swiss, Cheddar

Custard

4 Eggs

1 cup Cream

Pinch of Ground nutmeg

1/4 tsp. Salt

1/8 tsp. Black pepper

Method
Preheat oven to 350 - 375 degrees F. Prepare filling by heating olive oil in a large sauté pan or skillet over medium heat. Add onions, sauté until translucent. Add turkey, cumin, chili powder, tomato, fire roasted green chile and scallions. Season with salt and pepper and sauté for 4 - 5 minutes. Remove and cool.

Prepare custard by combining eggs, cream, nutmeg, salt and pepper. Mix well. Place cooled turkey machaca mixture in pie crust shell and spread evenly. Pour in custard and gently tap tart on counter to remove any "air pockets." Top with blended cheeses.

Bake for 45 minutes or until done and cooked through. Test by piercing with a knife. If knife comes out clean, the tart is done. Cool quiche before slicing into portions.

Makes 8 - 10 Servings

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