1 Mealy dough (pate brisée) pastry shell (to fit 10-inch X 3-inch quiche pan)
5 Large eggs, beaten
2 c half and half cream
1-1/2 tsp each kosher salt and freshly ground pepper, mixed together
1 tbsp canola oil
2 c GROUND TURKEY
4 poblano peppers, small dice
1 Medium white onion, small dice
7 Cloves garlic, minced
1 Heaping tsp dried thyme
1 Heaping tsp dried fennel seed, crushed
1 Heaping tsp dried oregano
1 tsp each kosher salt and freshly ground black pepper
1/2 c dry white wine
1-1/2 c Cheddar cheese, shredded
Bake pastry shell in a preheated 350 degree F oven until golden brown. Remove from oven and reserve.
Whisk together eggs, cream, salt/pepper mixture and sugar. Let rest.
Place oil in large heavy sauté pan and sauté ground turkey, poblano peppers, onions and garlic over medium-high heat, until most of the pink has disappeared from the turkey.
Stir in thyme, fennel seed, oregano, salt, pepper and white wine.
Simmer until wine has evaporated.
Fill cooked pastry shell with sausage mixture - allowing room for the custard.
Sprinkle Cheddar cheese atop sausage mixture.
Pour custard over filling in a circular motion to ensure custard is evenly distributed.
Bake in preheated 375 degree F oven on middle rack for 20 minutes. Rotate quiche 180 degrees and continue baking for 15-30 minutes until the top of the quiche ripples slightly.
Let rest for 10-15 minutes before slicing.