Zutaten für Pesto Turkey Rice Quiche
- Cooked Rice
- Cooked Turkey
- Pesto Sauce
- Fresh Tomato
- Green Onion
- Garlic Cloves
- Green Bell Peppers
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- Ground Cayenne Pepper
- 1/2 cup milk
- Cheddar Cheese
- Mozzarella Cheese
- 6 large eggs
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Zubereitung von Pesto Turkey Rice Quiche
- Preheat oven to 350°F (175°C).
- Cook 1 cup of rice according to package directions. Once cooked, let cool slightly.
- In a large bowl, combine the cooked rice with 1/2 cup pesto. Mix well.
- Add 2 cups cooked and diced turkey, 1 cup diced fresh tomatoes, 1/2 cup chopped green onions, 1/2 cup chopped green bell pepper, 2 cloves minced garlic, 1/4 cup chopped fresh basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 6 large eggs, and 1/2 cup milk. Stir until all ingredients are evenly combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with 1 1/2 cups shredded mozzarella cheese (or your preferred cheese).
- Bake at 350°F (175°C) for 20-25 minutes, or until a knife inserted into the center comes out clean. The quiche should be set and golden brown.
- Let cool for 10-15 minutes before slicing. Cut into eight squares, then cut each square diagonally into two triangles for serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
26g
Carbs
7g
