Leftover-Turkey Kumquat Shiitake Quiche

• Quiche Crust
• 1/3 cup Bisquick Heart Smart mix
• 1 egg (medium)
• 1 tablespoon water
• 1 tablespoon fresh sage leaves, chopped
• Quiche Filling
• 1 cup yogurt, drained
• 1 cup cooked turkey, left-over or defrosted OK
• 1 piece shoulder bacon, chopped
• 1/2 onion, chopped
• 1 cup fresh shiitake mushrooms, sliced
• 5 eggs
• 3 tablespoons garlic chives, sliced
• 75 g kumquats, about 3 oz. (See Note)
• 1 teaspoon Ground Marjoram, Sage, or Turkey Seasoning
• 1/4 teaspoon Ground White Pepper
• Salt (to taste)

1. Put 2 paper towels in a strainer. Spread yogurt in the middle to drain about one hour.
2. Preheat oven 400 F. Spray a 9-inch springform or tart pan with cooking spray. Mix crust ingredients together, pour into pan, then bake. My oven, gas convection, took 8 minutes. Extend time if needed until cooked but not brown.
3. Shred turkey if in large pieces. Shiitakes should be sliced 1/4 inch, and if large all pieces cut in half or fourths.rnCut kumquats in half, remove seeds, chop.rnLightly squeeze paper towel to remove excess liquid from yogurt. rnMix all the filling ingredients.
4. Lower oven temperature to 375 F. Pour filling into pan on top of cooled crust. Bake for around 25 minutes (adjust for your oven) until eggs are set, check with a toothpick.
5. NOTE Store-bought kumquats are much larger and juicer than mine, so a lesser amount might be enough. rnGreat use of Thanksgiving turkey leftovers.

crust, egg, water, sage, filling, yogurt, turkey, bacon, onion, fresh shiitake mushrooms, eggs, garlic chives, kumquats, ground marjoram, ground white pepper, salt

Taken from food52.com/recipes/10317-leftover-turkey-kumquat-shiitake-quiche (may not work)