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Turnip Chorizo Quiche

Turnip Chorizo Quiche

Image credit to: Joshua Graveline for Boston Organics


  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small cubes
  • 3-4 Tbsp ice water
  • 1 lb ground chorizo (can sub spicy Italian sausage or another protein)
  • butter or oil if needed
  • 1 small onion, finely chopped
  • hefty pinch of salt
  • 1 tsp dried thyme
  • 2 stalks green garlic, minced (or 3 cloves of garlic)
  • 3-4 small Japanese turnips with their greens OR 2 large turnips plus a small bunch of greens (chard, kale, collard, spinach) turnips chopped into a large dice and greens finely chopped 
  • 6 large eggs
  • 1/2 cup cream
  • pinch of salt and pepper
  • 4-6 oz goat cheese, crumbled
  • minced parsley for topping


1. For crust. In food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal. Drizzle in 3 Tbsp ice water and pulse again until dough holds together when squeezed between two fingers. If dough is too dry or crumbly add another 1-2 Tbsp ice water. Do not over mix. Roll dough out on lightly floured surface and form it into 1-inch thick disk. Cover in plastic wrap and refrigerate 1 hour or even overnight.

2. Preheat oven to 375°F. On lightly floured surface roll out dough into approximately 12-inch round. Place dough in lightly oiled 9-inch pie plate. Place sheet of parchment paper over dough and cover with pie weights or dried beans. Pre-bake pie crust until edges are lightly golden, about 20 minutes.

3. Meanwhile, in large cast iron skillet over medium heat cook chorizo, about 5-7 minutes. With slotted spoon remove meat to paper towel lined plate and set aside.

4. Add a touch of butter or oil to pan (if it's too dry) add onion, salt and thyme and cook over medium-high heat until softened and lightly browned. Add green garlic and turnips. Cook until veggies are softened and fragrant about 5 minutes. Add cooked chorizo back to the pan along with the chopped greens and cook a few minutes longer until the greens wilt a bit and the mixture is well combined. Remove from heat and scoop the filling into the prepared pie crust.

5. In medium size bowl whisk together eggs and cream with a pinch of salt and pepper. Pour egg mixture over meat/veggie mixture and sprinkle with cheese. Place in oven and bake until eggs are just set, about 45-50 minutes. Remove from oven and sprinkle the top with parsley. Let rest 10 minutes, then slice and serve.

Tested and Approved by Boston Organics (Joshua Graveline)

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