I’m back for more Thanksgiving chat. But this time around it’s all about leftovers.
How do you feel about them? Love them? Too soon to talk about them?
Personally, I have a lot more fun with the leftovers than the actual meal. Last year on the Saturday after Thanksgiving, we picked up a whole turkey just so I could play with leftovers (Curried Lentil Turkey Soup!). Who knows if we’ll end up doing the same this year, but I’ve already gotten to play with stuffing leftovers so we’re off to a good start.
Let’s rewind. Last week I made brown-butter challah stuffing for our work potluck. Not to brag or anything (I’m from the midwest after all, we don’t do that!) but it was really good. Like so good my husband said it was the best he’d ever had. It could have been the challah or it could have been the brown butter… I went all out. #worthit
And I made extra to ensure there would be leftovers. Then I combined some of the world’s best foods – bread, butter, eggs and cheese – in one perfect quiche. (Technically, quiche has a custard base, but I didn’t need to add anymore cream to this dish, so I left it out.)
I don’t want to tell you what to eat on Friday, but….this would be a perfect choice. Just sayin’.
Leftover Stuffing Quiche
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: bake bread breakfast entree eggs cheese Thanksgiving fall
Ingredients (4-6 servings)
- 5 eggs
- salt & pepper
- 2 1/2 cups stuffing, crumbled
- 1 cup shredded cheese like cheddar
Preheat oven to 375 degrees.
Whisk together eggs and season with salt & pepper.
Layer the stuffing in a greased 8×8″ pan.
Sprinkle cheese on top of stuffing.
Pour egg mixture over stuffing and cheese and bake for about 30 minutes or until eggs have set.
PS: I’ll be back next time with something healthy!