Day After Thanksgiving Quiche
Transform leftovers into a comfronting breakfast, brunch or lunch post-holiday meal. Pulled chicken is an easy substitute for the turkey and just as delicious. So, this recipe isn't limited to special occasions.
Recipe - NAVARRE
Day After Thanksgiving Quiche
0
Servings6
Cook Time55 Minutes
Ingredients
2 1/2 cups leftover stuffing
no stick cooking spray
2 tablespoons butter
1 cup sliced leeks
1/2 cup diced red bell pepper
1 teaspoon L&B Chicken & Turkey Poultry Seasoning
4 large eggs
1 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups shredded cooked turkey
1 1/2 cups shredded Raclette cheese
2 tablespoons minced chives
Directions
- Preheat oven to 350 F.
- Press stuffing into bottom and up sides of a 9-inch glass pie plate sprayed with cooking spray. Bake 10 minutes; remove from oven and set aside.
- In small skillet, melt butter over medium heat. Add leeks, red bell pepper and turkey herbs. Cook until soft; about 4 to 5 minutes. Cool to room temperature.
- In large mixing bowl, whisk eggs, half and half, mustard, salt and pepper. Stir in turkey, cheese, chives and leek mixture from skillet.
- Pour egg-turkey mixture into stuffing crust in pie plate. Bake 35 to 40 minutes or until center is set. Let stand for 10 minutes before cutting into wedges.
TIP: You may use a prepared pie crust in place of the stuffing; prepare according to package directions.
0 minutes
Prep Time
55 minutes
Cook Time
6
Servings
Directions
- Preheat oven to 350 F.
- Press stuffing into bottom and up sides of a 9-inch glass pie plate sprayed with cooking spray. Bake 10 minutes; remove from oven and set aside.
- In small skillet, melt butter over medium heat. Add leeks, red bell pepper and turkey herbs. Cook until soft; about 4 to 5 minutes. Cool to room temperature.
- In large mixing bowl, whisk eggs, half and half, mustard, salt and pepper. Stir in turkey, cheese, chives and leek mixture from skillet.
- Pour egg-turkey mixture into stuffing crust in pie plate. Bake 35 to 40 minutes or until center is set. Let stand for 10 minutes before cutting into wedges.
TIP: You may use a prepared pie crust in place of the stuffing; prepare according to package directions.