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 up 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.
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:
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.