Thanksgiving in our house isn’t complete without stuffing. Whether we’re enjoying foul, beef or pork, the Mister will have withdrawal if I don’t whip up a batch. And no Stove Top is allowed in this house. And although he says, “Make TONS!” so he can enjoy leftovers, I still end up having enough left over for an entire Naval fleet.
Being a Pinterest whore, I fell across this idea of using leftover baked stuffing as the crust in a quiche recipe. Say what!? There are a few renditions out there, and I made not one, but two during Christmas week since it was such a hit with the kin when it came time for a snappy Christmas breakfast. And I’ve now adopted it as a new tradition.
Most of the quiche recipes I came across had you smash & spread that ole stuffing into a pie pan and bake it @350 (empty) for 15 minutes. Then your basic quiche egg mixture went into this and baked for an additional 30 minutes, or until the eggs were set.
Quiche No. 1 (theirs)
Although tasty, I found this two-fold baking method dried out the stuffing crust and almost burned it, especially along the edges (and who likes burnt “toast” with their eggs?) Yeah, we devoured it anyway.
Quiche No. 2 (mine)
I experimented without pre-baking the stuffing crust (as it’s already cooked anyway), and was much happier with my second batch. Here’s my recipe, with a couple of twists and turns to any I found online.
Mushroom, Tomato & Cheese Quiche
Spread stuffing into glass or tin pie pan. Flatten with your hands along the bottom and up the edges of the pan. (The warmth from your hands will soften the stuffing and make it easy to spread.)
Whisk 6-8 eggs and about a tablespoon of almond milk in a bowl. Pour over the vegetables.
The wow factor: Sprinkle a bit of nutmeg and a pinch of sugar over the pie, and plop in a 350-degree oven for 30 minutes.
Slice in pie wedges and serve with a fresh fruit salad. Then go die of happiness and high-five yourself for being so awesome…