Thanksgiving Leftovers Quiche

Pie Crust – As mentioned above, you can use any pie dough or crust here that you like. If you want to make your own, feel free to do so, but if you have any refrigerated or frozen pie dough/shells, this a great way to use them. As pictured, I had an extra refrigerated pie dough, so I used that here and par baked it.

Turkey – Get a heaping cup of leftover turkey and either shred or chop it into small chunks. I prefer chunks as they’re a little easier to eat in quiche format. Any turkey should be fine here, but for reference I used my herb-roasted Turkey here.

Stuffing – Use a cup of leftover stuffing and give it a rough chop. I used some of my leftover sausage and sage stuffing here and I think a sausage stuffing works great here for a second meat to pair with the turkey. Most stuffings should work, including cornbread stuffing/dressing. I’m not too sure on using rice dressings or seafood ones like oyster dressing. If you try that and like it, please let me know in the comments.

Cheese – I had some block cheddar and shredded it myself to use here. Most any shredded cheese will probably work here, but I would suggest things like cheddar, Monterey/Colby jack, Swiss, mozzarella, etc.

Parsley – A lot of Thanksgiving recipes use fresh parsley, and if you have some left over, this is a good place to use it. If you don’t have it, that’s fine, but it does add a little fresh and earthy flavor to the quiche.

Milk – I find one of the best milks to use in quiche is a combination of whole milk and heavy cream. If you don’t keep those on-hand or have any left over from the holiday, however, I use half-and-half. It’s a good substitute for the above combination, and it is much less expensive.

Eggs – A couple of eggs mixed with the half-and-half help to form the custard layer of the quiche.

Fried Onions – This is optional, but I love the crispy texture and flavor they add to the quiche. If a recipe you make for Thanksgiving calls for using the entire amount of fried onions you bought, consider reserving a ¼ cup just for this quiche. Fried shallots also work great here.

Beginning with the pie crust/shell, follow the instructions on the package for par baking the pie crust. Set aside to cool some before filling.

While the pie crust is baking and cooling, prepare the fillings. Give the turkey and stuffing a rough chop and finely chop the parsley so you have about 2 tablespoons worth.

Preheat or change the oven to 350°F / 180°C and place a baking sheet in the middle rack of the oven,

In a large measuring cup or mixing bowl, combine the eggs, half-and-half, chopped parsley, and salt and pepper and set aside.

In the cooled pie crust, add the chopped turkey and stuffing and cover with half of the cheese.

Pour the egg mixture over the filling and top with the remaining cheese and fried onions if using.

Place the quiche on the baking sheet and bake for 35-45 minutes. It should be nicely browned and puffy, but no visible runny liquid spots. Use a pie shield halfway through if the crust seems to be browning too fast.

Allow the quiche to finish setting and cool for at least 15-20 minutes before slicing and serving warm.

❄️ Storing & Reheating Quiche

Wait for the quiche to come completely to room temperature before storing. You can store Thanksgiving leftovers quiche in an airtight container for up to 3-4 days. The important thing to remember here is that how long you can keep this quiche also depends on how old the leftover turkey and stuffing are.

Once cooked, turkey can be stored for 4-5 days and most stuffings around 3-4 days. Depending on how old your leftovers are before you make this quiche will determine how long you can refrigerate any leftovers.

For longer storage, you can also freeze leftover quiche individually or the whole pie pan. Wrap individual slices or the entire pie pan in plastic wrap and again in aluminum foil. If you used a glass pie dish like I did, I recommend moving the quiche to a disposable or metal pie pan first. Frozen quiche can be stored for up to 3 months.

To reheat leftover quiche, place in a 350°F oven and bake for 20-30 minutes until warmed throughout and the center reaches 165°F. If frozen, thaw overnight in the fridge. You can also microwave individual slices in a pinch, but I don’t recommend it as it makes the crust soggy, and the heating is very inconsistent.