quiche recipes using holiday leftovers

Part of my holiday ritual is to visit close friends after I’ve had dinner with my own family. It’s a time for me to catch upholiday leftovers - quiches with my non-related loved ones. It’s also a great opportunity for me to sample holiday dishes from other families whose traditions and flavors may be just a bit different from my own. Invariably, by the time I’ve finished my rounds, I’ve got more than one to-go plate piled high with Christmas dinner staples like ham, turkey, and cornbread dressing (Note: I’m Southern. We don’t do stuffing).

This year, instead of letting those leftovers go to waste in the fridge, I decided I’d whip up a few quiches with what I scavenged from the multiple Christmas dinners that I dropped in on.

With a little help from some ingredients I already had on hand, I was able to make 3 different quiches. I strongly recommend you try at least one to make use of your own Christmas leftovers.

Ingredients:

2-3 cups of leftover cornbread dressing or stuffing OR 2-3 prepared pie crusts

12 large eggs

2 cups of half and half, heavy cream or condensed milk

1 tsp of nutmeg

1 tsp of cayenne pepper

salt and black pepper to taste

2 cups of shredded cheese (I had remnants of cheddar,

mozzarella, and jack in the fridge)

leftover turkey and/or ham, diced

1-2 cups broccoli, chopped

1/3 to ½ cup of sun dried tomatoes, chopped

1-1 ½ cups baby portobella mushrooms, chopped

2-3 cloves garlic, minced

½ medium onion, diced

large handful of spinach leaves

1 Tbsp olive oil

 

Preheat oven to 400 degrees. If using dressing, press dressing into bottom and sides of a tart pan or pie tin. If using pie crust, roll out pie crust into pan or tin. Place pan into oven and bake for 15-20 minutes or until pie crust or stuffing is golden brown. When finished baking, let rest for 5-10 minutes, then lower oven to 375 degrees.

While crust is baking, prepare egg base for quiches by mixing eggs and cream or milk together in a large bowl. Add cayenne, nutmeg, salt and pepper. Stir to combine.

Heat olive oil in a skillet on medium high. Add garlic and onions and sauté for 3-4 minutes. Add broccoli and cook for another 3-4 minutes. Add half of mushrooms, then spinach, and cook until spinach is wilted. Drain any liquid from the pan.

 

turkey and dressing quiche

Turkey and Dressing Quiche:

Add chopped turkey, sun dried tomatoes, and other half of mushrooms to cooled crust. Top with about ½ cup of shredded cheese. Fill crust about ¾ of the way with egg mixture. Bake in 375 degree oven for 25-30 minutes or until firm with a slight jiggle in the center.

 

Broccoli, Mushroom, Spinach Quiche

Add cooked broccoli mixture to cooled crust. Top with about ½ cup of shredded cheese. Fill crust about ¾ of the way with egg mixture. Bake in 375 degree oven for 25-30 minutes or until firm with a slight jiggle in the center.

Ham + Broccoli, Mushroom, Spinach Quiche

Same as above, but add chopped, leftover holiday ham along with cooked broccoli mixture.

 

cheers,

k

kisha solomon

Kisha Solomon is an Atlanta-based writer, self-proclaimed bon vivant and occasional expat. The Good Life Cookbook is where she shares her latest savory adventures and collected lessons on food and life.

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1 Response

  1. rebecca says:

    looks very delicious! I will try to cook it, thanks for the recipe

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