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Easy Thanksgiving Leftovers Quiche Recipe

Easy Thanksgiving Leftovers Quiche Recipe

A savory leftover quiche made with turkey, stuffing, optional mashed potatoes and roasted vegetables, cheese, and a rich egg-and-half-and-half custard in a 9-inch pie crust. It makes 6 servings and is ideal for breakfast, brunch, lunch, or a light dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust Refrigerated 9-inch pie crust or unbaked homemade 9-inch pie crust
Filling
  • 1 cup Cooked Thanksgiving turkey, chopped or shredded
  • 1 cup Leftover stuffing, crumbled into small pieces
  • 1/2 cup Leftover mashed potatoes, optional
  • 1/2 cup Shredded Cheddar, Gruyère, Swiss, or fontina cheese
  • 1/2 cup Leftover roasted vegetables, drained or patted dry, optional
Custard
  • 5 eggs Large eggs
  • 1 cup Half-and-half
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Optional Garnish
  • 1 tablespoon Chopped fresh parsley, chives, sage, or thyme

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Place the refrigerated or homemade pie crust in a 9-inch pie plate and crimp the edges neatly.
  2. Prick the bottom of the crust several times with a fork. Line it with parchment paper and fill with pie weights or dried beans, then blind-bake for 10–12 minutes, until the crust is beginning to set.
  3. Carefully remove the parchment and weights or beans. Let the partially baked crust stand briefly while you prepare the filling.
  4. Spread the crumbled stuffing over the bottom of the crust. Add the turkey, optional mashed potatoes, optional roasted vegetables, and cheese in loose layers without pressing the filling down.
  5. Whisk the eggs, half-and-half, kosher salt, black pepper, and optional fresh herbs in a bowl until smooth and evenly combined.
  6. Pour the custard slowly over the filling, moving around the pie so it reaches the spaces between the leftovers. Stop when the crust is nearly full but not overflowing.
  7. Bake at 375°F for 35–45 minutes, until the center is just set and still has a slight wobble. If the crust browns too quickly, cover the rim loosely with foil.
  8. Rest the quiche for 10–15 minutes before slicing. Finish with fresh herbs if desired and serve warm.

Notes

Drain or pat dry wet leftovers before adding them so the crust does not become soggy. Milk can replace half-and-half, though the quiche will be slightly less rich and firm. Serve cranberry sauce alongside the quiche rather than mixing it into the custard.