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Mushroom Spinach Turkey Quiche with Stuffing Crust
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This turkey quiche recipe is the perfect use for Thanksgiving leftovers! Use stuffing as the crust, then mix some turkey in with eggs for a tasty breakfast!
Course
Breakfast, Brunch
Cuisine
American, French
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Servings
6
people
Calories
272
Author
Whitney Bond
Ingredients
2
cups
prepared 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
Instructions
Preheat the oven to 375°F.
Press the stuffing into a 9 inch skillet or pie 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 in a large skillet 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.
Nutrition
Serving:
6
g
|
Calories:
272
kcal
|
Carbohydrates:
19
g
|
Protein:
16
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
234
mg
|
Sodium:
894
mg
|
Potassium:
399
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1990
mg
|
Vitamin C:
5.9
mg
|
Calcium:
143
mg
|
Iron:
2.5
mg