Turkey and Sheep-Cheese Quiche

This is a wonderful way to use any leftover turkey from a traditional Thanksgiving feast—or any other meal where you’ve roasted a turkey. It is a light dish made flavorful with the roasted peppers. The red and green of the peppers and broccoli add festive color to the winter season. F I L L I N G :

1 small turkey breast (1 to 11/2 pounds), chopped into small pieces

6 tablespoons olive oil

1/4 cup plain yogurt

1 large or 2 small leeks, rinsed and sliced

6 cloves garlic, minced

1 large head broccoli, chopped (2 cups)

2 red bell peppers, roasted, peeled, and chopped

1 pound (about 2 cups) queso fresco or other similar soft and fresh cheese, minced or crumbled

6 large or extra-large eggs

1/2 cup cream

Salt and pepper

1 tablespoon minced fresh thyme or 2 teaspoons dried CRUST :

1/3 cup whole wheat pastry flour

1/3 cup unbleached flour

1/2 cup cornmeal

1/4 cup butter (or olive oil)

1/2 to 1 cup ice water

• To make the crust, combine the flours and cornmeal in a bowl.
• Cut in the butter or oil until evenly incorporated, and then mix in the ice water. A note about making perfect dough in this recipe: It should feel like an earlobe and be soft and moist, but not sticky.
• You can work it with your hands until it feels very smooth, kneading it lightly for just a minute until it is tender and pliable.
• Divide the dough into two balls. Grease two quiche or pie pans. Roll out one ball of dough at a time on a floured surface or between two sheets of waxed paper.
• Roll from the center out in all directions—as if you were rolling out petals on a daisy—until you have a circle of dough about 2 inches larger than your pan and no more than 1/4 inch thick.
• Carefully fold the dough into a semicircle (if you used waxed paper, remove one sheet and fold the dough so the paper is inside), align it evenly over half of the pan, and unfold the dough to cover the entire pan with the dough hanging evenly over the edges. Gently press the dough into the pan (remove the other sheet of waxed paper). Work the overhanging dough into a fluted edge by wrapping it around a finger and pinching it every 2 inches or so.
• Preheat the oven to 350 degrees. In a skillet, brown the diced turkey in 2 tablespoons of the olive oil and the yogurt until cooked, about 10 minutes. (If the turkey is already cooked, simply mix the cubed pieces with the oil and yogurt.) Move the turkey to a bowl.
• Heat the remaining olive oil and sauté the leeks until soft, then add the garlic and broccoli and sauté until the broccoli is bright green. Combine the broccoli with the peppers and turkey and spread it in the prepared crusts.
• Spread the cheese evenly over the filling. Whisk the eggs in a bowl until they’re fluffy, then add the cream, salt, pepper, and thyme and pour over the vegetables. Bake for 25 minutes.

MAKES TWO 8- OR 9-INCH QUICHES