El Paso Turkey Quiche with Mango Dried Cranberry Tomato Salsa

El Paso Turkey Quiche with Mango Dried Cranberry Tomato Salsa
Clock timer

Prep Time

25 minutes


Total Time

< 3 hours

Hand holding bell



Fork and knife



Per Serving

High Fiber


2 peeled seeded diced ripe mangoes

8 diced plum tomatoes

1 cup diced green onions (white and green parts)

2/3 cup chopped fresh cilantro

1/2 cup sweetened dried cranberries

1/2 cup fresh lime juice

4 cloves minced fresh garlic

1 seeded thinly sliced jalapeno pepper

4 teaspoons chili powder

1 teaspoon Cholula Sauce QUICHE:

1 tablespoon butter

1/4 cup diced onion

1 seeded diced jalapeno pepper

1 teaspoon minced fresh garlic

One 9-inch par-baked pie crust

1 cup (4 ounces) shredded Jack cheese

6 large eggs, beaten

1 cup whole milk OR half-and-half

2 cups leftover cooked chopped Butterball® Turkey

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper


  • 1.
    For Salsa, combine all ingredients. Refrigerate, covered, 2 hours before serving
  • 2.
    For Quiche, preheat oven to 375°F. Cook and stir onion, jalapeno pepper and garlic in butter in medium skillet on medium heat 3 to 4 minutes or until light golden brown. Place mixture on a plate; cover with plastic wrap. Put in freezer until completely cooled.
  • 3.
    Spread cheese evenly on bottom of pie crust. Sprinkle with onion mixture.
  • 4.
    Combine eggs, milk, turkey, salt and pepper in a mixing bowl until well blended. Pour into pie crust.
  • 5.
    Bake 30 to 40 minutes or until a knife inserted near the center comes out clean. Cool on wire rack 10 minutes. Cut into wedges and serve with Salsa. NOTE: For a spicier version of the Quiche, use 2 jalapeno peppers.

Nutrition Facts

Per Serving

Total Fat26g
Trans Fat0g
DV Trans Fat0%
DV Sodium0%
DV Sugar0%
Saturated Fat11g
DV Saturated Fat0%
DV Cholesterol0%
Dietary Fiber5g
DV Dietary Fiber0%
Vitamin A0%
Vitamin C0%