Our “Vandal Sunrise Quiche” is a perfect way to utilize your leftovers without experiencing Thanksgiving déjà vu. Excess mashed potatoes are transformed into a soft and tender crust. Traditional turkey is paired with side vegetables and cheese that is then covered with a rich and creamy egg mixture. It is baked golden-brown to a light and fluffy texture. By using your Thanksgiving leftovers and common household staples in this way, you will avoid a trip to the store and another year of reheating last night’s dinner. This simple, golden breakfast dish will brighten your morning and chase away your leftover blues.
- Katie Dunn and Steffanie Sandoval
Yield: one 13x9 casserole dish
Portion: 10- 12 servings
Oven: Pre-heat to 375F
Bake: 50 – 60 minutes
- 12 large eggs
- 1 cup of half and half*
- 3 Tbsp. flour
- 1 tsp. baking powder
- 1 1/2 tsp. of sodium free seasoning of choice
- 1 tsp. salt
- 2 cups of leftover mashed potatoes
- 2 cup of leftover turkey**
- 2 cups of leftover asparagus***
- 2 cups of grape tomatoes, sliced in half***
- 2 cups of shredded cheese
- Evenly spread leftover mashed potatoes into lightly greased baking dish. Bake in oven until lightly golden around the edges or approximately 25 minutes.
- Cut turkey and asparagus into bite sized pieces. Evenly distribute turkey, asparagus, tomatoes, and cheese over the potato crust.
- Mix together eggs, half and half, flour, baking powder, seasoning mix, and salt until well combined. Pour into the baking dish.
- Bake until the center is set or reaches internal temperature of 160F, approximately 25-30 minutes.
* Half and half can be substituted for either milk or cream.
** Turkey can be omitted or substituted for ham or etc.
*** Vegetables can be substituted with any other vegetable; leftover, fresh, or frozen.