Food & Drinkrecipes

Time for Lunch: I Knead Love’s Turkey + Broccoli Quiche

by Grace Bonney

Today we’re talking about businesses that use their time and resources to give back to their communities. This morning we had the pleasure of talking with Maya-Camille Broussard of I Knead Love and hearing about what her work in baking has taught her about life skills and how she is working to pay that forward with young people in her hometown of Chicago, IL.

Today Maya-Camille and her incredible young bakers with I Knead Love are sharing not one but two great recipes with us. Just in time for lunch (well, lunch tomorrow or dinner tonight), Maya-Camille is starting us off with a delicious and healthy Turkey + Broccoli Quiche. Her community of young bakers loved this project and this is a fun one for younger bakers and adults alike. Read on for the full recipe below and don’t miss Julia’s interview with Maya-Camille right here.

Photography by HOMEGRWN Creative

Turkey+ Broccoli Quiche

  Serves 6-8. 


  • 1 disk all-butter crust (you can use store-bought crust, too!), recipe below
  • 5 medium eggs
  • 3 TBSP unbleached, all-purpose flour
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme 
  • 1/2 cup fresh broccoli, cut
  • 1/4 cup Kerrygold Dubliner Cheese, shredded
  • 1/2 cup turkey (deli meat or shredded roasted turkey)
  • 1/4 cup red bell pepper, chopped
  • 3/4 cup whole milk (or 1/2 cup heavy cream)



To make the pie dough:

  • 1.5 cups [180 g] unbleached all-purpose flour, plus more as needed for rolling
  • 1.5 teaspoons granulated sugar
  • 1.5 teaspoons kosher salt
  • 1 stick [113 g] unsalted butter, cut into 1/2-in [1 1/4-cm] cubes and frozen for 15 minutes
  • About 1/4 cup [60 ml] ice water

Place the flour, sugar, and salt in a large bowl and whisk together. Cut the cold butter into the flour. Make sure the butter is integrated in the flour but there are still large cubes of butter available throughout the mixture. Use your hands to do this or a pastry cutter. This will give us marbles of butter in our crust and ensure that the crust will be flaky. Slowly add the ice water, 1 tablespoon at a time, to the dry mixture and mix just until the dough comes together (you might not need all of the water). With your hands, knead the pastry until it’s no longer dry, just about 1 minute. The pastry should feel malleable, but not “doughy.” If the dough is too soft, you’ve added too much water and will need to add more flour. Form the dough into a round disk and wrap it in plastic wrap. Pop it in the fridge so that it can rest and chill for at least 30 minutes and up to 24 hours.

Roll out the chilled dough on a lightly floured work surface so that it’s slightly larger than your pie pan. This will leave enough dough to come up and hang over the sides.


To make the quiche:

Preheat oven to 345 Degrees F


Line a 9″ pie pan with one disk of all-butter crust. 


In a large mixing bowl, whisk together eggs, flour and seasonings until well incorporated. Whisk in milk (or heavy cream). 

Pour mixture into pie pan.


Sprinkle Kerrygold Dubliner Cheese throughout the quiche.


Place broccoli, turkey, and red bell pepper throughout the quiche mixture (The cheese often serves as a “shelf” which prevents the toppings from fully submerging into the quiche.).


Place in the oven and bake for 45-55 minutes. Test the center to ensure the quiche is cooked in the center. Remove from the oven and allow it to cool for 5-8 minutes before serving.

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