Turkey-Broccoli Quiche (Thanksgiving Leftovers)Posted: November 26, 2016
Happy post-Thanksgiving, everyone! Things got away from me in this past week or two. Everything at work and school is starting to gear up. We have three weeks until our performances and I have three/four weeks until my finals for my classes this semester. Both of which include papers, on top of one final exam and one oral presentation. I am desperately trying to make serious headway on both papers during my free time this weekend, but it will also be my only chance to decorate for Christmas and prep my food gifts (no telling what those will be, yet!). I’m planning to make the dough for three different Christmas cookies tomorrow, which I will shape into cookies and pop in the freezer. I know all three freeze beautifully and this will make things so much easier as the month goes on! I might even make up a batch of my Cranberry Chutney, which is the ultimate sign that the Christmas season is here!
We powered through our fundraiser for work last weekend, which went splendidly! However, I felt my throat get a little sore throughout the day and by Monday I was knocked flat with some kind of winter muck. A scratchy, painful throat that made my whole mouth hurt, some crazy body aches, super fatigued. Ugh. Thankfully, an afternoon of sleep, lots of soup, and a few eucalyptus & epsom salt baths got me back up on my feet to finish out this week and still get through my prep for Thanksgiving. I still don’t know what it was, but I am hoping I avoided catching my coworker’s bronchitis and, instead, just picked up a bug off one of our students. My asthma and allergies make me very prone to bronchitis and pneumonia, but this hasn’t really moved down into my chest as bronchitis normally would, so I do think I got lucky and it’s just a bad cold!
Anyways, on to more pleasant topics! Thanksgiving at M’s mum’s house ended up having 18 people and was, all-in-all, stress-free. We had a few sticky moments when politics and other controversies came up (it wouldn’t be Thanksgiving without it, huh?) and trying to get the massive 21 lb turkey in the oven in time, but otherwise, it was lovely. About half of those 18 people had already sign-up to bring a dish, so I focused on desserts (pumpkin pie, vanilla bean cheesecake, cranberry curd tarts, and a praline sauce) and ended up putting together the green bean casserole since M ran out of prep time. But everything else was taken care of! It was nice to loosen the reins a little bit! Shockingly, with all of those people and all of that food, there wasn’t too much in way of leftover. I managed to snag a few slices of dessert, cranberry sauce, and a solid 3 cups of turkey–some of which went into this quiche and the rest will go into a double batch of Turkey Pot Pie Soup tomorrow night. I’m not too sad about our lack of leftovers. We have a ton of veggies in the fridge from our Produce Delivery box, so I’m planning to do a lot of simple, plant-based meals to reset ourselves after this weekends indulgences. Plus my crisper box is completely overflowing and this is the only way to deal with it!
This quiche is, hands-down, my favorite quiche that I have ever eaten. My mother made it often when we were younger, but I was only reintroduced to it after I graduated and we tried making it gluten-free. I love quiche because it take so few ingredients to make a solid dish with many servings (with just M and I in the house, this will last us a few days worth in lunches, too). But I usually don’t go through the fuss of making pie crust (often, I just thinly slice potatoes, layer them in a greased pan, and cook them until brown and crispy before adding in the quiche filling). So this lovely mix of turkey, cheese, bacon, and broccoli, all wrapped up in a flaky, buttery crust, is extra special. That last bite with more crust from the side as well as the bottom is just total bliss. Every time I make this, I wish I had grabbed even more turkey leftovers, so I could stash them in the freezer. I never seem to remember, so I will just have to do my best to enjoy this quiche now, before waiting another whole year to make it again!
Turkey Broccoli Quiche
- – 1 gluten-free pie crust
- – 3/4 c. chopped broccoli
- – 1 c. chopped, cooked turkey
- – 1/2 c. shredded baby swiss cheese
- – 1/4 of a medium onion, finely chopped
- – 6 strips of bacon, cooked and chopped
- – 1 Tbsp. butter
- – 3 extra-large eggs
- – 1 1/4 c. half-and-half (or: 1/2 c. heavy cream + 3/4 c. milk)
- – 1 tsp groud thyme
- – salt & pepper to taste
Roll out the pie crust and spread into a 9-inch pie pan. Crimp the edges and place the pan in the fridge while you preheat the oven and prep the filling. Preheat oven to 425 degrees F. Melt the butter in a skillet over medium heat, add the broccoli and onion and sauté until tender, when the broccoli is bright green and the onion has softened. Sprinkle turkey, bacon, and half of the cheese into pie crust. Pour vegetables over top, spread evenly. Top with the remainder of the cheese. Whisk the eggs, half-and-half, and spices in bowl until thoroughly mixed. Pour eggs over other ingredients in pie shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 325 degrees F and bake for an additional 20-30 minutes, until a knife inserted at the center comes out clean.