Thanksgiving Dinner is over, but the remains of a wonderful feast are still in your refrigerator, calling out to be eaten. Rather than just eating a reheated version of the same dinner, why not repurpose the leftovers into something more?
We decided to make a couple of quiches with our leftovers. The first one was made from our brown sugar cured ham, mixed with some veggies, then topped with cheese that we ended up not using. The result was a delicious Broccoli Mushroom Ham & Cheese quiche that we enjoyed for brunch.
First, we made a crust (recipe below):
Saute veggies first, then toss in the ham to heat up.
Get a cup and a half of shredded cheese.
Add broccoli, mushrooms, and ham into the quiche crust. Sprinkle the cheese on top.
Beat 4 eggs and pour slowly into the quiche (we weren’t able to get it all in because of all the broccoli, but it still turned out great).
VERY carefully, put it in the oven, preheated to 350 degrees.
Bake for about 30 minutes, or until the center is firm.
Let it cool for a bit… fend off sticky fingers… and serve!
PS: We’ll be making tomorrow’s quiche with cubed turkey, green bean casserole, and more cheese!
mix dry ingredients first, then cut in veggie short & sugar (make sure they are cold).
mix with hands or dough cutter until coarse (should feel sandy).
Sprinkle the additional water (or vodka) and mix a little longer.
Should still see some small bits of butter in the mix. Don’t worry… that’s where the flakes come from.
Split in half, roll into two disks (about 5 inches round, 2 inches tall).
press one into a quiche pan. The second can be used for a top crust or save for another quiche. We left ours open on top and will be making a second quiche later.