Thanksgiving Leftovers re-emerge into Quiches

Quiche #1:  Broccoli Cheese Casserole and Macaroni and Cheese Quiche

Quiche #2:  Creamed Spinach, Honey Baked Ham, Parsley and Gouda Quiche

First, here’s the story:

The day after Thanksgiving I look into my fridge and see a motherload of leftovers. What to do? Eat them again? An option. Or…turn them into a new recipe. I choose new recipe.  What comes next will blow your mind. I invented thanksgiving leftover quiches that might be the best thing I ever made.  Quiche #1:  Made with leftover broccoli and cheese casserole and leftover macaroni and cheese. Quiche #2: Made with leftover creamed spinach, leftover ham, leftover parsley and leftover gouda cheese cubes.  Quiche is pretty easy:  4 eggs beat with a cup of milk or cream. I used whole milk which was leftover from my chocolate pudding pie. Then up to 2 cups of other toppings and a cup of cheese all put into a (pre-made in my case) deep dish pie crust.  BEST CREATIONS EVER.

Recipe and Ingredients for Quiches

Ingredients: Quiche #1

• 1 deep dish frozen pie crust (I used pillsbury)
• 4 eggs (lightly beaten)
• 1 cup whole milk (or you can use half and half or a 1/2 cup milk and 1/2 cup cream)  I used whole milk because I had it leftover from a chocolate pie and also because the add ins to the quiche already had cream in them
• Leftover broccoli and cheese casserole (I think it was about 1.5 cups ish)
• Leftover macaroni and cheese (I used about a cup)
• Note: I didn’t add extra cheese to this one as the casserole and Mac had plenty of cheese in it  

Ingredients: Quiche #2

• 1 deep dish frozen pie crust (I used pillsbury)
• 4 eggs (lightly beaten)
• 1 cup whole milk (or you can use half and half or a 1/2 cup milk and 1/2 cup cream)  I used whole milk because I had it leftover from a chocolate pie and also because the add ins to the quiche already had cream in them
• Leftover creamed spinach (I think it was about 1.5 cups ish)
• Leftover Honey baked ham (I used about 3 thick slices that I then cubed and pan fried to make brown and reduce the water in the ham. Water is the enemy of quiche)
• Leftover cheese cubes (about 1/2 cup or a little more of Gouda/white cheddar cubes from the charcuterie tray yesteray)
• Leftover parsley (a handful I chopped up). Note in hindsight I might have sautéed the parsley first to get a little water out. 

Method:

• I let the frozen pie crusts sit on the counter to thaw them out while I got some of the ingredients together and preheated the oven to 400 F
• After the pie crusts thawed a bit i poked the crusts all over with a fork  
• I then baked the crusts for about 8 minutes on 400  degrees. This doesn’t totally bake them but just baked them enough so the crust isn’t raw layer  
• While those are in the oven mix up the ingredients for your quiches. You will need 2 bowls (one for each quiche)  
• Break 4 eggs into each bowl and whisk up with a fork  
• Add your cup of milk to each bowl and whisk up 
• Add your respective fillings to each bowl and whisk with a fork until all combined and mixed together  
• Take crusts out
• Pour mixture into each crust
• Top with a little black pepper and a touch of salt (no salt in mixture because the mix ins already were well salted)
• I put them on a cookie sheet to bake in case any spillage 
• Lower oven to 350 F and bake 45 mins to 1 hour they won’t look completely set in the middle
• That’s ok
• Take them out anyway at max an hour (don’t over bake)
• Let sit on the counter patiently for 15-30 minutes before cutting it
• Eat warm or wait another couple hours til room temperature 

YUM! You can get creative with the leftovers you have and the flavors that you think would go together!!!

Chili Cookoff Winning Chili Cornbread Pie

This chili bake won me #1 of 10 entries in the neighborhood chili cookoff!!!

 Chili Ingredients:

• 1 red onion chopped 
• 1.5 - 2 lbs ground sirloin 
• Garlic powder
• Kosher salt 
• Cumin
• Chili powder
• Garlic powder 
• Paprika 
• Worcestershire sauce
• Brown sugar 
• Cayenne hot sauce
• Tomato paste 
• 1 can of diced tomatoes (drained)
• 2 cans of chili beans in chili sauce
• 1/2 can of corn (drained)
• Beef broth 
• Olive oil 
• Sour cream (optional)

Corn Bread Topping 

• 2 boxes of jiffy corn bread mix
• 1/2 can corn (drained)
• 2 eggs
• 2/3 cup milk
• 1 cup shredded cheddar
• 1 cup pimiento cheese (optional)

Instructions

1. Sauté chopped onion in heated olive oil over high in a large pot until soft 
2. Add in ground beef to the pan and keep sautéing until brown 
3. Add in Approx (adjust to your liking) a tablespoon of kosher salt, 4 tablespoons of chili powder, 2 tablespoons of cumin, 3 tablespoons of Worcestershire sauce, 3 tablespoons of brown sugar, 2 tablespoons paprika, 2 tablespoons garlic powder, and a couple of shakes of hot sauce. You can adjust this seasoning more later 
4. Mix in seasonings and sauté and then mix in a small jar of tomato paste (4 tablespoons ish)
5. Sauté a little more then add in your drained can of chopped tomatoes, your 1/2 drained can of corn, your 2 cans of chili beans in chili sauce and stir
6. Pour in 1 cup or so of beef broth. You can add more to loosen it up later if you want as well
7. Bring to boil and then cover and reduce to low. Simmer about 30 mins or as long as you want. 
8. Taste. Not salty enough? Add more salt. Too acidic? Add some more brown sugar. Not smoky enough? More cumin. Not chili enough. More chili. Not spicy enough? More hot sauce. 

While the chili is simmering:

Make the cornbread topping and mix together the 2 boxes of cornbread mix, the 1/2 can of drained corn, the 2 eggs, the milk, the cheddar cheese and pimiento cheese (optional). 

Preheat  oven to 375 F

To finish:

• Pour chili into a big baking dish. I used a big deep metal aluminum disposable pan. 
• Top with cornbread mixture. Smooth it out with a rubber spatula. It’s ok if a little chili mixes into topping. 
• Bake for 30-45 mins til baked and brown 
• I topped with another cup of cheese 15 mins before done baking 
• Serve with sour cream