This quiche recipe is the perfect use for Thanksgiving leftovers! Use stuffing as the crust, then mix some turkey in with eggs for a delicious breakfast!
The week of Thanksgiving is upon us and visions of turkey, stuffing and mashed potatoes are dancing through my mind!
When I asked the Little Leopard Book Facebook family what new recipes they’d like to see for Thanksgiving this year, many of them requested recipes that use Thanksgiving leftovers, so let me officially welcome you to “Thanksgiving Leftover Recipe Week” on LLB!
I’ll be sharing 3 new recipes this week that will give you delicious ideas for how to use those plastic containers in your refrigerator filled with turkey, stuffing and mashed potatoes!
This first recipe would be perfect for brunch next weekend after Thanksgiving!
I used leftover Gluten Free Cornbread Stuffing for the crust, then filled it up with leftover diced Garlic Herb Bacon Wrapped Turkey, then I added fresh mushrooms & spinach to fill up this delicious quiche!
The result was absolutely scrumptious!
It’s amazing what a tasty dish can come from leftovers in the fridge!
- 2 cups leftover stuffing
- 8 eggs
- ¼ cup milk
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp olive oil
- ½ cup onion (diced)
- 2 cups baby bella mushrooms (sliced)
- 4 cloves garlic (minced)
- 3 cups fresh spinach
- 1 cup turkey (diced)
- ¼ cup parmesan cheese (grated)
Preheat the oven to 375°.
Press the stuffing into a 9 inch skillet or pie pan. (If the stuffing is too dry, whisk one egg, and mix it into the stuffing before pressing it into the pan.)
Bake for 8-10 minutes.
In a large bowl, whisk the eggs, milk, kosher salt & black pepper together. Set aside.
Heat the olive oil over medium heat. Add the onion, mushrooms & garlic, saute 4-5 minutes.
Add the spinach.
Sauté 2-3 minutes, or until spinach has cooked down.
Add this mixture to the eggs, along with the diced turkey.
Pour this mixture into the stuffing crust.
Top with the parmesan cheese.
Place back into the oven for 30-40 minutes or until the egg has set.
Brunch is served for 6-8 people… Or one hungry food blogger & a couple of her neighbors 😉
Drizzle a little hot sauce over the top (if you wanna get crazy 😉 ) and dig in!
This recipe would work with any leftover stuffing or turkey you have on hand, and if you don’t have mushrooms or spinach, you could also toss in some asparagus, chopped green beans or kale.
♣ Vegetarian Option: Omit the turkey to make this recipe vegetarian.
♦ Gluten Free Option: I used leftover Gluten Free Stuffing, making this recipe gluten-free.