Thanksgiving is wonderful – full of food, family, gratitude….and leftovers. So many leftovers. No one wants to see all this delicious food go to waste, but after a few days of turkey, stuffing, potatoes, and whatever else, you just can’t even pretend to want to eat it anymore.
If there is one thing I can’t stand, it’s wasting food. I do everything I can to use up leftovers. I admit, there are things that occasionally wind up getting pushed to the back of the fridge, only to be discovered a few weeks later when the door is opened with a blaring “What’s that smell?!” But, alas, I do try.
We had a ton of Thanksgiving leftovers as usual. After two nights of eating them as-is with just a mere reheating, I wanted to think of something more creative to do with them. And suddenly, I did: a Thanksgiving Leftovers Quiche!
I’m sure I’m not the first person on the planet to think of this very idea, but I thought I’d share my version, in case there are others out there who have tired of turkey but can’t bear to toss it.
I started with a from scratch pie crust (10 oz AP flour, 7 oz shortening – cut in, 3 oz cold water with 1 tsp kosher salt dissolved in it) pre-baked at 375 for 10 minutes.
Next, I threw in some leftovers. We had turkey, mushrooms and asparagus.
Next, I shredded (ok, my husband did the actual shredding) some MontAmore cheese, and sprinkled it on top. By the way, MontAmore is my new favorite cheese. You need to try it. I don’t mess around when it comes to cheese.
Finally, I made a simple custard (3 eggs, 1 cup milk, a little bit of salt), and added that to the party.
Next, I baked it for about 40 minutes at 350.
Finally, we ate it. And it was better than any Thanksgiving leftovers I’ve ever had before.