A tasty quiche makes a heart lunch or a light supper, and a few shortcuts make this recipe extra-quick to put together.

The key is in using up those scraps of leftover turkey that are too small for anything else but a sandwich, together with canned soup and a pre-baked pastry shell: either a prepared pastry shell from the grocery store’s frozen food section, or your own pastry, prepared ahead of time — whichever you prefer.

Lazy-Day Turkey Quiche

1 9-inch pastry shell, baked and cooled
1 1/2 cups chopped turkey, cooked
1/2 cup cheese, grated
1 can cream-of-mushroom soup
1/4 cup milk
1/4 tsp salt
4 eggs, beaten slightly

Pre-heat oven to 400 °F.

Arrange the turkey and cheese in the pie shell. Mix soup and milk together and heat in a saucepan, stirring constantly, until just at the boil. Stir in the eggs. Pour this over the turkey and cheese.

Bake at 400 °F for 5 minutes, to keep the filling from making the crust soggy, then turn down the oven to 325 °F and continue baking for another 35 or 40 minutes.

Tip: Let the quiche set at room temperature for about 10 minutes before cutting into wedges.

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