Thanksgiving Leftovers Quiche
This Thanksgiving leftovers quiche tastes amazing. Chunks of turkey and stuffing make up the filling alongside cheese and a fried onion topping.
Ingredients
- 1 deep dish pie crust or shell, refrigerated or frozen
- 1 cup leftover turkey, roughly chopped
- 1 cup leftover stuffing, roughly chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ¼ cups half-and-half, at room temperature
- 3 large eggs, at room temperature
- ¼ cup fried onions, optional
Directions
- 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 3 large eggs, 1 ¼ cups half-and-half, 2 tablespoons finely chopped flat-leaf parsley, 1 teaspoon salt, and ½ teaspoon ground black pepper and set aside.
- In the cooled pie crust, add 1 cup chopped leftover turkey and 1 cup leftover stuffing and cover with half of the 1 cup shredded cheddar cheese.
- Pour the egg mixture over the filling and top with the remaining cheese and the ¼ cup of 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. Serves 6-8 slices,
Equipment Used
Notes
1) Turkey – Pretty much any leftover turkey should be fine here, from fried, smoked, to oven roasted. I used a mix of white and dark meat from my herb-roasted turkey here for reference.
2) Stuffing – I used leftover sausage and sage stuffing in this recipe, but most stuffings and dressings should work. Using a sausage stuffing gives an added meat to contrast the turkey, which I like, but use what you have. I don’t know that a rice dressing or some seafood ones like oyster dressing would be good here though. If you try it and love it, please let me know in the comments.
3) Cheese – I use a block of sharp cheddar here that I shredded myself, but most shredded cheeses should be fine. I would use a good melting cheese like cheddar, Monterey/Colby jack, Swiss, mozzarella, etc. and avoid too soft or harder cheeses.
4) 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.
5) Baking Sheet – Placing the quiche on a hot baking sheet helps to keep the bottom crust from getting soggy. I also highly recommend using a baking sheet for the same reason I recommend them for fruit pies, to manage any spillage and keep your oven clean.
6) Nutrition Info – The nutritional info provided here is a best guess average. Depending on the ingredients you use (especially the turkey and stuffing) and whether you serve in 6 or 8 slices will greatly affect the values.
Nutrition
Serving: 1 sliceCalories: 355kcalCarbohydrates: 22gProtein: 14gFat: 23gSaturated Fat: 9gCholesterol: 116mgSodium: 685mgPotassium: 180mgFiber: 1gSugar: 2gCalcium: 169mgIron: 2mg
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