Turkey Tetrazinni Quiche

With some of the big kids leaving to go participate in a National Guard disaster drill near their college last week (they pay $100 per day - it's a good deal), I goofed and cooked too big a chunk of turkey breast on Thursday. So, since Friday was rainy, I thought I'd make Turkey Tetrazinni from the leftovers (which I almost never see). But that just wasn't appealing to me, so I turned the idea into a quiche, instead.

TURKEY TETRAZINNI QUICHE

Leftover cooked turkey - about 1-1/2 pounds
1 pound broccoli florets, cut in small pieces
1 large tomato, diced
1 small onion, minced
1/2 pound sharp cheddar cheese, shredded
1/2 pound mozzarella, shredded
24 eggs
1 cup cream
2 cups milk
20 turns fresh ground pepper
Crust, if desired

Grease, and then, if desired, line your 10"x15" baking dish with crust (my oil crust made in the pan is an excellent choice, and when using it, greasing is unnecessary). Cut the turkey in small bits, and mix with the onion. Arrange the turkey mixture in the bottom of the pan, add half the cheese, then layer in the broccoli and tomato, and the rest of the cheese. Top with the pepper. In a bowl, break the yolks of the eggs, then beat in the cream and milk. Mix well, then pour over the ingredients in your pan. Stir gently with a fork to mix the egg mixture with the other ingredients, and break up the layers, then bake at 350F for about an hour, until a knife inserted in the center comes out clean. Served with a salad, this fed 8 people very nicely.

Of course, you'll doubtless want to scale this back to feed a smaller number of people; I have a larger than normal hungry horde roaming through my kitchen, periodically bellowing for food. Ah, well, they're often entertaining!