Thanksgiving Leftovers Quiche Recipe
A slightly sweet and savory quiche recipe that features turkey, cranberry sauce, sweet potato casserole, stuffing, sauteed onions, and cheese. It is easy to make and a delicious and easy way to use up your holiday leftovers.
Servings: 8 people
- 1 pie crust shell deep dish
- 5 eggs large
- 1 cup milk whole
- 1 tbsp butter
- 1/2 cup onion
- 1 cup cooked turkey
- 1/3 cup sweet potato casserole
- 1/3 cup cranberry sauce
- 1/3 cup stuffing
- 1 cup mozzarella cheese
Pre-heat oven to 400 degrees.
Using a fork, prick the inside of the pie crust.
Bake crust for 10 minutes.
While crust is prebaking, add onions, and butter to the frying pan; cook for 5 minutes. Once onions are translucent, add in turkey, cranberry sauce, potatoes, and stuffing. Saute for 3 minutes; set aside.
Remove crust from oven after 10 minutes. Reduce oven temp to 375 degrees f.
In a large bowl, whisk the eggs and add the milk; set aside.
Add sauteed leftovers to pie shell and half the cheese.
Pour over milk & egg mixture.
Sprinkle remaining cheese on.
Add a pie shield to the crust.
Bake for 40-45 minutes. Pie should not have any liquid egg bubbles in the center once done. Use a toothpick to confirm doneness.
Nutritional values may differ and are meant to be a guide.
- You can bake two smaller non deep dish quiches with this recipe *simply up the eggs by 2, 1/2 cup extra milk, and 1/2 cup extra cheese.
- Use a pie shield to protect the crust from over browning
- Use a deep dish pie crust.
- Limit fillings to 3-4 cups max so everything fits right.
- Bake on a baking sheet to any spills are easily cleaned up.
- Quiche can be reheated from chilled on a baking sheet in a 350 degree oven for about 15-18 minutes *you do not need to use a pie shield
Serving: 1slice | Calories: 291cal | Carbohydrates: 25g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 7398mg | Potassium: 234mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3753IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 2mg