I’m calling this a quiche but it might more accurately be named an egg pie. Leftovers quiche is less appealing than the term my friend Jackie at Auburn Meadow Farm uses – “musgo” for anything that still has possibilities. But we’re both doing the same thing, searching the fridge for last week’s bits and pieces that were part of something awesome but didn’t quite get used up and now must go.
Our family had a late Thanksgiving dinner on the Sunday after Thanksgiving. We were trying to shake things up a bit while still offering some version of traditional holiday fare, so we came up with pounded turkey breasts stuffed with feta and spinach. Turkey breast is notoriously dry and this lived down to expectations, dry and flavorless. A little sauce or gravy might have made it barely passable but we didn’t make any of that because we didn’t make mashed potatoes. We made scalloped potatoes with queso and ham, another leftovers recipe from last holiday season. At least that was really, really good, along with the bourbon-maple syrup pumpkin pie. The stuffing in the turkey breasts, though, was fabulous so I separated that from the rolled turkey, used the turkey in soup, and saved the stuffing. So in my fridge I found lots of this feta and spinach stuffing, eggs, enough pie dough for a single crust, cream cheese, a chunk of ham courtesy of my husband’s employer, and mushrooms.
You’ll be happiest with results if you pre-bake the crust, 15 minutes at 375°F with weights, then remove weights and bake another 8-10 minutes. A layer of cheese on top of the crust, under the egg mixture, helps keep the crust from getting soggy while the filling bakes. Instead of making pie dough you can substitute purchased puff pastry (you’ll want to pre-bake that for sure) or ready-made pie crusts, but this 80-proof dough recipe is really pretty fool-proof and far superior in flavor to any frozen alternatives. Make it anytime and keep some in the freezer, ready to go when the mood strikes.
My daughter happens to be a cheese fiend and usually has an impressive array of cheeses in her refrigerator. While digging out the Morbier for us to snack on while we cooked, she found a little piece of Cantal which we grated into the mix, and a bit of shredded Parmesan. If you have some hard cheese sitting around feel free to experiment with adding a handful to this stuffing mix. More cheese is hardly ever a bad idea.
We used ham because we had it. Several other meats would be equally as good – smoked poultry or salmon, seasoned cooked pork sausage, chopped bacon. The idea here is to use what you already have on hand.
– Joan, 30 November 2018
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 of a 10-oz. package of frozen spinach, thawed and squeezed dry
- 1/2 cup crumbled feta cheese
- 1/4 cup ricotta
- up to 1/2 cup Parmesan, asiago, or romano, shredded
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground black pepper
- 6-8 eggs, depending on pan size, well beaten
- 1 oz. cream cheese, broken into several small pieces
- all the of the stuffing mix
- 1 cup ham or other smoked meat, cubed
- 4 oz. sliced mushrooms, sautéed in 1/2 butter and 1/2 olive oil
- up to 1/2 cup hard cheese, such as Gruyère or Cantal, shredded
Pre-bake the pie dough. Refrigerate this while preparing the filling. Preheat oven to 350°F.
Sauté mushrooms and set aside to cool while you mix together the stuffing ingredients. Beat the eggs well and pour into the stuffing mix, along with meat and cooled mushrooms. Sprinkle the shredded hard cheese and cream cheese pieces over the bottom crust, then pour in the egg/stuffing mixture. Bake at 350°F 40-60 minutes, until the center doesn’t jiggle when you shake the pan slightly. Time will vary considerably depending on pan size and thickness of the filling. Allow to cool slightly before serving. Leftover quiche should be refrigerated and used within a couple of days.