Wednesday, November 27, 2013

Thanksgiving Leftover Quiche

This week is all about Turkey Day. But have you planned what you'll do with the leftovers? I figured I would share an idea or two with you. This is the gourmet girl coming out in me...We have a French bistro in my hometown (Norman, OK) called La Baguette and it has been around for decades. They have the most decadent pastries, warm fresh-baked loaves of bread, soups, sandwiches and quiche...oh the quiche. It rocks my world. I used to think quiche was a hard dish to make because it sounded so foreign and fancy, and tasted so delicious that it had to take hours to create the perfection that is the French quiche. WRONG...It is super simple. I started playing around with different ingredients and figured out that quiche is not only simple to make,  the filling combinations are endless too. I'll list some other combinations at the bottom incase you decide that all you want to eat is quiche until Christmas! With all the leftovers I'll have from our Thanksgiving feast for 30 (yes...30!) I wanted to play a little off of my favorite ham and swiss quiche from La Baguette and put a little Thanksgiving twist on it. I would love to hear some filling combo ideas from you guys too! Just post them in the comments section below.
1 unbaked store-bought pie crust (do not prick holes)
4 eggs
3/4 cup half and half (I used fat free H&H but some of you prefer the regular - up to you!)
1 1/2 cups shredded gruyere cheese
3/4 cups shredded leftover turkey
3/4 cups diced leftover ham
1 Tbsp green onions
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 450 degrees. Press the pie crust into a pie dish or tart pan. Cover crust with 2 pieces of foil and bake for 8 minutes. Remove foil and bake an additional 5 minutes. Spread turkey, ham, cheese and green onions over pie crust. In a bowl, whip eggs, half and half, salt and pepper. Pour egg mixture over the turkey, ham, cheese and green onions. Bake at 350 for 25 minutes or until the tip of a knife inserted in center comes out clean. This time is for a tart dish which is much more shallow (about 1 inch deep) than a pie plate. If you are using a pie plate you will need to add approximately 10 minutes. After removing from the oven, allow the quiche to rest for 10 minutes before serving.

Other Combinations:

Ham and Swiss

Chicken, Green Chile and Mozzarella (part skim)

Ham and Cheddar (white or yellow cheddar)

Southwest - onion, green and red peppers, mushrooms, white cheddar

Broccoli and Cheddar

Spinach and Artichoke

Ham, caramelized Onion and Muenster Cheese

Sun Dried Tomato, Spinach, Feta

Italian Sausage and Mozzarella

Spinach and Bacon

Bacon and Leek



You can even make it into mini quiche for parties!


Enjoy! XOXO~


  1. Looks and sounds delicious! I, too, thought quiche was difficult to make. I will have to try this turkey and ham combination, changing the cheese to cheddar thou. Thanks for all the great ideas you post. Happy Thanksgiving to you and your family.

  2. Great idea for using left overs. I can give you a good reason to stick with the fat in regular half and half. The fat free version has corn syrup as it's second ingredient along with other chemical additives.

    1. Agreed. I don't mind corn syrup in moderation, on occasion. The list of ingredient does NOT include High-Fructose corn syrup which is often viewed as being worse for you. I personally do not drink any sort of soda or any other carbonated beverage, I'm not big on "juice" drinks and watch the ingredients in most of my food on a daily basis. Around Thanksgiving, we all tend to allow ourselves some cheats and let the "health nut" in ourselves take a day or two or three off. Choices on whether or not to consume certain products should be something each person decides based on the other products they are consuming. Skim milk does not create the consistency that the fat-free half and half does...for obvious reasons. Feel free to stick to regular half and half if you are not into consuming corn syrup at all! Thanks for following and thanks for sharing your opinion!