Mushroom Spinach Turkey Quiche with Leftover Stuffing Crust
Make brunch out of your Thanksgiving leftovers with a stuffing-crust quiche
Mushroom Spinach Turkey Quiche with Stuffing Crust
Looking for something for Sunday brunch? Try food blogger and cookbook author Whitney Bond’s revisioned quiche using stuffing as your crust, and reimagine Thanksgiving leftovers.
2 c. leftover stuffing
1/4 c. milk
1 t. kosher salt
1 t. black pepper
1 t. olive oil
1/2 c. onion, diced
2 c. baby bella mushrooms, sliced
4 cloves garlic, minced
3 c. fresh spinach
1 c. turkey, diced
1/4 c. Parmesan cheese, grated
Preheat the oven to 375 degrees.
Press the stuffing into a 9-inch skillet or pie pan, and bake for 8-10 minutes.
In a large bowl, whisk the eggs, milk, kosher salt and black pepper together. Set aside.
Heat the olive oil over medium heat. Add the onion, mushrooms and garlic, sauté 4-5 minutes. Add the spinach, sauté 2-3 minutes, or until the spinach has cooked down.
Add this mixture to the eggs, along with the diced turkey.
Pour mixture into the stuffing crust. Top with the Parmesan cheese, and place back into the oven for 30-40 minutes, or until the eggs have set.
tip: This Thanksgiving leftovers quiche recipe would work with any leftover stuffing or turkey you have on hand, and if you don’t have mushrooms or spinach, you could also toss in some asparagus, chopped green beans or kale.
tip: Make this recipe for the vegetarians in your life by omitting the turkey; or make it gluten free using a gluten-free stuffing. Try Whitney’s Gluten-Free Cranberry Butternut Squash Cornbread Stuffing.