We ended up with way more leftover turkey than I was expecting from our Thanksgiving dinner this year. Since I am a frugal penny pincher and wasting food gives me an eye twitch, we’ve been eating turkey sandwiches for lunch (every. day.) and I’ve been trying to create some more interesting dishes for dinner to quickly use up all of this turkey while it’s still fresh.
Tomato and corn quiche is pretty classic, so why not make it even better by adding in some zest from green chiles and some extra protein using your leftover turkey? Don’t have turkey? This recipe will work just as well with chicken!
I used a premade Pillsbury rolled pie crust because I had one banging around in my freezer, but feel free to use a homemade crust. As a bonus, I still had some leftover corn from Thanksgiving as well, so I just tossed that right on in. You can cut fresh corn off the cob, use canned (drain it well!) or even frozen.
|Leftover Turkey Tomato Corn Quiche|| || |
- 1 premade or homemade pastry crust (I used a Pillsbury rolled pie crust), room temperature
- 4 eggs
- 1½ cups milk
- Salt and Pepper
- ½ tsp dried basil
- 1 cup shredded leftover turkey or chicken
- ½ cup corn (I used leftover creamed corn from Thanksgiving)
- ½ can Rotel (diced tomatoes and chiles), drained very well ** see notes
- ⅔ cup sharp cheddar cheese (or use what you have)
- Preheat oven to 425F
- Lightly grease a 9" pie pan and press the pie crust dough into the pan. Line the crust with parchment paper, fill with raw rice, beans or pie weights, and bake for 10-12 minutes until the crust is starting to become golden.
- When the crust is finished, remove it from the oven and lower the temperature to 350F
- While the crust is baking, in a large glass measuring cup, add the eggs and milk. Season generously with salt and pepper, then add the dried basil. Whisk briskly until the mixture is totally combined and is light and kind of foamy.
- When the crust has been baked and has been allowed to cool for a few minutes, add the turkey, corn, Rotel, and cheese to the crust. Slowly pour the egg mixture into the pan, giving it a few seconds after each pour to allow it to sink into the filling ingredients without overflowing.
- If desired, cover the edges of the crust with strips of aluminum foil to prevent it from getting too dark while the quiche bakes.
- Bake on center rack of oven for 45-60 minutes or until the eggs are fully set in the center.
- Remove the finished quiche and allow it to rest for a good 15-20 minutes before serving to allow it to continue to set up.
Alternatively, you can use little grape tomatoes and cut them in halves or quarters, you just won't have the extra "bite" from the green chiles.
Like this recipe? Please take a moment and save it to your Pinterest boards!