Mushroom Spinach Turkey Quiche with Stuffing Crust

This turkey quiche recipe is the perfect use for Thanksgiving leftovers! Use stuffing as the crust, then mix some turkey in with eggs for a delicious breakfast!

The week of Thanksgiving is upon us and visions of turkey, stuffing and mashed potatoes are dancing through my mind!

When I asked the WhitneyBond.com Facebook fans what new recipes they’d like to see for Thanksgiving this year, many of them requested recipes that use Thanksgiving leftovers, so let me officially welcome you to “Thanksgiving Leftover Recipe Week” on the blog.

I’ll be sharing 3 new recipes this week that will give you delicious ideas for how to use those plastic containers in your refrigerator filled with turkey, stuffing and mashed potatoes!

From Turkey Tostadas to Mashed Potato & Bacon Pizza to this delicious Turkey Quiche, you’ll be excited to have lots of leftovers this Thanksgiving!

This turkey quiche would be perfect for brunching the weekend after Thanksgiving!

I used leftover Gluten Free Cornbread Stuffing for the crust, then filled it up with leftover diced Garlic Herb Bacon Wrapped Turkey. I added fresh mushrooms & spinach to fill up this delicious quiche!

The result was absolutely scrumptious!

It’s amazing what a tasty dish can come from leftovers in the fridge!

Turkey Quiche with Stuffing Crust Ingredients

• 2 cups leftover stuffing
• 8 eggs
• ¼ cup milk
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp olive oil
• ½ cup onion (diced)
• 2 cups baby bella mushrooms (sliced)
• 4 cloves garlic (minced)
• 3 cups fresh spinach
• 1 cup turkey (diced)
• ¼ cup parmesan cheese (grated)

Turkey Quiche with Stuffing Crust Instructions

Preheat the oven to 375°F.

Press the stuffing into a 9 inch skillet or pie pan. (If the stuffing is too dry, whisk one egg, and mix it into the stuffing before pressing it into the pan.)

Bake for 8-10 minutes.

In a large bowl, whisk the eggs, milk, kosher salt & black pepper together. Set aside.

Heat the olive oil over medium heat. Add the onion, mushrooms & garlic, saute 4-5 minutes.

Add the spinach.

Sauté 2-3 minutes, or until spinach has cooked down.

Add this mixture to the eggs, along with the diced turkey.

Pour this mixture into the stuffing crust.

Top with the parmesan cheese.

Place back into the oven for 30-40 minutes or until the egg has set.

Brunch is served for 6-8 people… Or one hungry food blogger & a couple of her neighbors! 😉

Drizzle a little hot sauce over the top  (if you wanna get crazy 😉 ) and dig in!

This recipe would work with any leftover stuffing or turkey you have on hand. If you don’t have mushrooms or spinach, you could also toss in some asparagus, chopped green beans or kale.

If you’re looking for other ways to create delicious recipes out of Thanksgiving leftovers, try these Sausage Stuffing Balls, Healthy Greek Turkey Soup or Italian Polenta Turkey Casserole!

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Mushroom Spinach Turkey Quiche with Stuffing Crust

This turkey quiche recipe is the perfect use for Thanksgiving leftovers! Use stuffing as the crust, then mix some turkey in with eggs for a tasty breakfast!

Servings: 6 people

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Author: Whitney Bond

Course: Breakfast, Brunch

Cuisine: American, French

Ingredients

½1x2x

• 2 cups prepared stuffing
• 8 eggs
• ¼ cup milk
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp olive oil
• ½ cup onion, diced
• 2 cups baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 3 cups fresh spinach
• 1 cup turkey, diced
• ¼ cup parmesan cheese, grated

Instructions

• Preheat the oven to 375°F.
• Press the stuffing into a 9 inch skillet or pie pan.
• Bake for 8-10 minutes.
• In a large bowl, whisk the eggs, milk, kosher salt & black pepper together, set aside.
• Heat the olive oil in a large skillet over medium heat.
• Add the onion, mushrooms & garlic, saute 4-5 minutes.
• Add the spinach, sauté 2-3 minutes, or until spinach has cooked down.
• Add this mixture to the eggs, along with the diced turkey.
• Pour this mixture into the stuffing crust.
• Top with the parmesan cheese.
• Place back into the oven for 30-40 minutes or until the egg has set.

Nutrition Facts

Serving 6gCalories 272kcal (14%)Carbohydrates 19g (6%)Protein 16g (32%)Fat 14g (22%)Saturated Fat 4g (20%)Cholesterol 234mg (78%)Sodium 894mg (37%)Potassium 399mg (11%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 1990mg (40%)Vitamin C 5.9mg (7%)Calcium 143mg (14%)Iron 2.5mg (14%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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