It is Sunday and everyone is completely sick of turkey sandwiches, turkey soup, and turkey and dumplings, but those leftovers are still hanging out in your refrigerator. Not only are you tired of looking at it and your family is tired of eating it, we are now on the verge of having to throw it out.
Here is a tasty way of getting rid of your Thanksgiving leftovers without any complaints. This turkey quiche accents the natural richness of the bird with eggs, swiss cheese, asparagus and some fresh herbs. Serve this for brunch or dinner.
5 eggs, beaten
1 cup heavy cream
2 cups of shredded turkey
1 1/2 cups chopped steamed fresh asparagus
1/4 cup shredded Parmesan Cheese
1 1/2 cup shredded Swiss Cheese
1 sliced tomatoes
5 or 6 large chopped sage leaves
5 or 6 sprigs of thyme (stripped)
(9 inch) deep dish pie crust
salt and freshly ground pepper to taste
Preheat your oven to 400° Chop the asparagus, lightly salt in a shallow microwavable container, add a few drops of water and a pat of butter. Microwave on high for 2 minutes, stirring after one minute. Asparagus should be just barely tender with a healthy crunch.
Layer the bottom of the pie crust with about half of the swiss cheese and the add the turkey. Season with salt and pepper and sprinkle everything with the sage and thyme leaves. Add the asparagus and the rest of the swiss and half of the parmesan cheese. Whisk together the eggs and the cream and pour over everything else. Arrange the tomato slices over the top and sprinkle with the remaining parmesan cheese. Bake at 400° for 35 minutes until set and golden brown on top.
Serve a slice of quiche with a little leftover sweet potato casserole and some cranberries, not only because you have to get rid of those too, but because they will go with it perfectly. Since it is the weekend go ahead and have a little wine with it. I suggest this version of a mimosa: 3 parts muscatto and 1 part fresh squeezed orange juice.