"All the Good Stuff" Day-After Thanksgiving Leftover Crustless Quiche
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 9" quiche
A curtain call for your favorite Thanksgiving leftovers. If you liked it at dinner, you will love it for breakfast!
  • 2 medium to large potatoes {1 sweet potato and 1 russet potato, or use 2 of the same variety}
  • 2 c of cooked leftovers, chopped. Some options: roasted turkey, asparagus, creamed spinach, stuffing
  • 4 eggs, or 3 whole eggs and 2 to 4 egg whites
  • 1 c shredded cheese (maybe you have some leftovers from a cheese plate that you can shred?) Some options: monterrey jack, swiss, asiago, mozzarella
  • jellied cranberry sauce
  • kosher salt and freshly-ground pepper
  1. Heat the oven to 400.
  2. Peel the potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
  3. In a glass pie dish, lay the potatoes out in a circular pattern. Overlap the pieces so when it bakes and they shrink a little, they are still overlapping. If you are using two different varieties of potato, lay them out decoratively around the edge, if you would like.
  4. Bake the potato "crust" for 15 minutes at 400.
  5. After 15 minutes, remove the pan from the oven, and lower the heat to 375.
  6. While the potatoes are baking, prepare the filling.
  7. Chop any leftovers into bite-sized pieces - this includes the creamed spinach, if it has congealed in the fridge. You may want to have a few larger pieces of stuffing - my test audience liked that surprise.
  8. In a large bowl, whisk the eggs. Using a large spoon or spatula, stir in the cheeses. Stir in the leftovers, and stir again to distribute the eggs throughout. You probably won't need too much salt and pepper because the food was all seasoned when you cooked it, but if you want to add some, now is your chance.
  9. Pour the mix into the potato crust and smooth it out with the spoon/spatula to ensure it is evenly distributed.
  10. Dot the top with thin slices of jellied cranberry sauce.
  11. Bake for 30 minutes, or until the eggs are set (test if they are set by pressing down on the top of the quiche with a wooden spoon. No egg should leak out when you apply pressure).
  12. Serve hot, cold, or at room temperature, based on your quiche preferences.
  13. I am so jealous of you right now.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2016/11/01/all-the-good-stuff-day-after-thanksgiving-leftover-crustless-quiche/