Would I make an entire Thanksgiving dinner one month before the holiday, just to have the leftovers to make this “All the Good Stuff” Day-After Thanksgiving Leftover Crustless Quiche?
Maybe.
Oh, did I?
Yes I did.
Pretty much. Turkey was quite a challenge to find a month before the big day {which I guess makes sense when you think about it}, so I had to improvise a bit, but other than that … yeah, I kind of made Thanksgiving dinner last week, just to use the leftovers on a few recipes I have been musing/dreaming about.
In any case, I hope my family is ready for this amazingness come November 25: The Morning After. Because I am.
This dish was one of the big winners from my “Friendsgiving Leftovers Blog Experimental Situation” panelists – as BG noted, there are few better “situations” to be part of. This group has met a few Kale & Egg Quiches with Sweet Potato “Crust” in their day, and thoroughly enjoyed the Thanksgiving Bounty Veggie Crustless Quiche served alongside this one, but this creation took the quiche cake.
Speaking of the panel, here are some alternative titles for this recipe that the inspired group brainstormed: Thanksgiving Sink Quiche; Thanksgiving Stuff Quiche; Gobble Gobble it Down Quiche; Sensual Stuffing Quiche (I mean, it’s really good); Thanksgiving Casser-Quiche; and something about Pilgrims’ Progress that was left on my voicemail after the group left.
Even if you only have a few spoonfuls of each of your Thanksgiving dishes left – SAVE THEM. With a few eggs, some cheese, and a sweet potato and/or baking potato, you have a breakfast worth waking up for.
This quiche is a curtain call for chopped roasted turkey, creamed spinach, roasted asparagus, cranberry sauce, and spoonfuls of your favorite stuffing. The stuffing is the kicker, and gives this dish that traditional Thanksgiving flavor. The cranberry doesn’t hurt either. I would serve it with a side of jellied cranberry – I kept going back for another spoonful.
If you serve different dishes at your Thanksgiving than those listed here, I have a very strong hunch that they will go well in this quiche as well. Sweet potato casserole, green bean casserole, corn pudding or cornbread, a spoonful of gravy? Ham, if that’s your thing? You ate it last night all smushed up on your plate, why not give it another go. Let me know how it goes, in the comments!
I miss you already, “All the Good Stuff” Day-After Thanksgiving Leftover Crustless Quiche.
- 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
- Heat the oven to 400.
- Peel the potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
- 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.
- Bake the potato "crust" for 15 minutes at 400.
- After 15 minutes, remove the pan from the oven, and lower the heat to 375.
- While the potatoes are baking, prepare the filling.
- 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.
- 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.
- Pour the mix into the potato crust and smooth it out with the spoon/spatula to ensure it is evenly distributed.
- Dot the top with thin slices of jellied cranberry sauce.
- 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).
- Serve hot, cold, or at room temperature, based on your quiche preferences.
- I am so jealous of you right now.
Adapted from a few of my own recipes.
I am “thankful” for my panel, some of my besties: AB, BG, MHH, MM (and HM), MP, and LS!
So I convinced a friend to make this for me . . . Can’t rave enough! Best part are the tiny little nuggets of gluten-jammed goodness. Such a nice surprise. Mmmmm. . . Thanks for your great and highly accessible recipes!
Holy cow! This looks amazing. Do I have to wait until Thanksgiving?
Thank you! And that’s an excellent question, Megan. No, you do not. But it will take a lot less time to make if you have all the ingredients ready 🙂 Enjoy!