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.
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