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!!!