New England Corn And Turkey Pie
A hearty savory pie combining tender turkey, sweet corn, and vegetables in a creamy egg custard, perfect for family dinners or comforting gatherings.
Ingredients
Instructions
- Place turkey in the bottom of a greased quiche pan.
- Beat together eggs, milk, and flour until well combined.
- Add minced onion, green pepper, sautéed mushrooms, dry mustard, salt, and pepper to the egg mixture.
- Pour the egg mixture over the turkey in the pan.
- Bake at 325°F (165°C) for about 1 hour and 15 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheese to the egg mixture. If you don't have turkey, cooked chicken or even a vegetarian substitute like tofu could work well. Adjust the vegetables based on your preferences, using sweet bell peppers or adding zucchini for extra flavor. This pie is quite versatile and can be adapted to your taste.
Serving Suggestions
This pie is delicious served warm or at room temperature. Pair it with a light salad or steamed vegetables for a complete meal. It also goes well with a side of cranberry sauce for a touch of sweetness. For a comforting dessert, consider following it up with a slice of Luscious Cheesecake or a serving of No-Bake Cheesecake (Blueberry, Strawberry Or Cherry).
Storage & Reheating
Leftover New England Corn and Turkey Pie should be stored in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 1-2 minutes or until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes, ensuring it heats evenly.
Nutrition & Diet Analysis (per serving)
Each serving of New England Corn And Turkey Pie contains roughly 933 calories, with 26g protein, 230g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (346% of the Daily Value), vitamin D (79% of the Daily Value), and protein (52% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 733mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn works perfectly in this recipe. Just make sure to thaw and drain it before adding it to the egg mixture to avoid excess moisture.
How do I know when the pie is done baking?
The pie is done when the center is set, and a knife inserted comes out clean. If you notice the edges browning too quickly, you can cover them with foil to prevent burning while the center cooks through.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance, cover it, and refrigerate it before baking. Just add an extra 10-15 minutes to the baking time if you are starting with a cold pie from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).