Turkey "Quiche" (Made With Leftover Stuffing)
Let's face it--one can eat only so many turkey-cranberry-stuffing sandwiches. (....I can sense the puzzled look on your face. No, I've never actually tried one of those, but I have a friend who vows they are the best thing in the world).
My family seems to enjoy stuffing on Thanksgiving Day, but after that it languishes in the back of the frig. However, once I came up with this recipe, stuffing leftovers ceased to be a problem:
- 3 cups leftover stuffing
- 1 cup cooked turkey, diced
- 1 cup Swiss cheese, shredded
- 4 eggs, beaten
- 1 5.5-ounce can evaporated milk, (NOT condensed milk)
- Preheat oven to 400 degrees F.
- Press leftover stuffing into a lightly-greased 9-inch pie plate or quiche pan, forming a crust. Bake at 400 degrees F. for 10 minutes.
- Meanwhile, combine turkey and cheese. In another bowl, beat together eggs and evaporated milk. Sprinkle turkey-cheese mixture into hot crust. Pour egg-milk mixture atop.
- Lower oven temperature to 350 degrees F.
- Bake quiche 30-35 minutes or until the center is set. Remove from oven; let stand for 10 minutes before serving.
What makes this recipe work?
- Traditional quiche is made with a pie dough. In this recipe stuffing (which has already been baked into golden, butter goodness) provides the support for the quiche filling.
- The star of the filling is turkey--which has already been cooked, cut from the bone, cooled, and skin removed. Dicing and preparing it for this recipe is easy.
- Swiss is the traditional go-to cheese for quiche, but if you have another type of cheese left over from your appetizers (Cheddar, Edam, Gouda, provolone, etc.) use that instead. This recipe is VERY forgiving.
- Want to find a home for that last scoop of peas, or carrots, or that last broccoli spear? Stir it in with the turkey.
© 2013 Linda Lum