Turkey and Stuffing Quiche combines  the best of Thanksgiving leftovers as a crustless quiche perfect for breakfast or  a light lunch.

Turkey and Stuffing Quiche

By  Sue Lau | Palatable Pastime

Turkey and Stuffing Quiche  is my recipe of the day with  the blogging group Sunday Funday. We blog once per week on  Sundays on  a variety of fun food topics.

This week the topic is about Thanksgiving  leftovers. For this event I  am sharing my recipe for a crustless quiche using leftover roast turkey and stuffing or dressing. It is mixed with a white cheese quiche custard and then topped with fried onions and baked.

You can  serve this quiche at any meal  from brunch  to dinner and it will be well received. I like  to serve small tossed salads with quiche to round out the meal.

Sunday Funday

Thanksgiving  Leftovers

• Turkey and Stuffing Quiche from Palatable Pastime (You are Here!)
• Chatpata Leftover Rice Paratha from Sneha’s Recipe
• Savory Bread Pudding from Culinary Adventures with Camilla
• Thai-style Turkey Glass Noodle Salad from Food Lust People Love
• Turkey Cranberry Sliders from Making Miracles
• Turkey Tamale Skillet from A Day in the Life on the Farm

(Whole Pie) Turkey and Stuffing Quiche

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Turkey and Stuffing Quiche

Turkey and Stuffing Quiche

Sue Lau

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 43 minutes mins

Course Breakfast, Main Dish

Cuisine American, French

Servings 6

Ingredients

  

1x2x3x

• 2 cups crumbled leftover stuffing
• nonstick cooking spray
• 1 cup chopped roast turkey
• 1 cup shredded queso blanco or monterrey jack cheese
• 3 large eggs
• 1 cup half and half or light cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup canned fried onions

Instructions

 

• Preheat oven to 350F.
• Spray a pie plate with nonstick cooking spray.
• Add turkey, crumbled stuffing and shredded cheese to the pan.
• Whisk together the eggs, half and half, salt and black pepper.
• Pour egg mixture over the quiche filling.
• Sprinkle with canned fried onions.
• Bake, uncovered, for 45-50 minutes or until quiche is domed and puffy, and custard is set.
• Cool 15-20 minutes before slicing and serving.

Notes

From the kitchen of palatablepastime.com

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