If you’re like me and staring at the overwhelming pile of Thanksgiving gluten free leftover containers from well-meaning friends and family, you need my new catch-all favorite recipe: gluten free leftover stuffing quiche.
You can truly toss nearly any vegetable and/or meat into this quiche, and bake it into a creative (and quite tasty!) crust made of your leftover gluten free stuffing! What could be better?
Turkey sandwiches, pot pie, soup … if you’ve exhausted all your leftover ideas and yet still have a pile of containers with various complementary T-day recipes, this gluten free quiche is a recipe you’ll want to add to your post-Thanksgiving recipe repertoire.
Or make any other time of year because it’s just plain yummy.
I particularly like it because it doesn’t look like leftovers.
And seriously, how brilliant is a CRUST made of leftover gluten free stuffing?? Talk about reduce, reuse, recycle. Ok, maybe just two of the three “Rs”, but when it comes to meals, I’m counting that as a win.
I don’t know where they get this aversion to “leftovers,” but my kids tend to turn up their noses at even favorites foods if they’re reheated. So I’m always on the hunt for novel ways to get the most out of those “extras” in the fridge.
Thanksgiving is a particularly tough time of year for this exercise, as the whole family noshes (even if reluctantly) on the remains of the big meal for days and yet, there still seems to somehow be more left … over.
But baked into a savory pie, your family doesn’t even have to know it’s “leftovers”. Voila — problem solved.
Gluten Free Leftover Stuffing Quiche
Ingredients
- 2 cups gluten free stuffing
- 1 lb cooked meat, tofu or seafood and/or cooked vegetables like asparagus, broccoli, brussels sprouts, etc.
- 2 cups potatoes
- 1 Tbs. olive oil
- 1 Tbs. dried herbs like thyme, sage, and/or rosemary or herbs de provence
- 1/2 cup shredded cheese of choice (optional)
- 7 Tbs. milk of choice
- 5 eggs or substitute like Follow Your Heart Vegan Egg
- 1 Tbs. sriracha or other gluten-free hot sauce
- salt and pepper, to taste
Instructions
Preheat oven to 375°F.
Lightly oil a large casserole dish (11-12 inches) or 9x12 dish. Using a rubber spatula or your fingers, pat the stuffing into the dish forming a crust. If the stuffing is dry, work in melted butter or milk until the crust will press into the pan without being crumbly; it should not be wet or sticky.
Bake the crust for 10 minutes, or until set.
Dice potatoes and saute in olive oil and herbs until fork tender. Cut up meat, tofu or vegetables into small bite sizes.
When crust is set, sprinkle shredded cheese across the bottom of the, then add potatoes and meat, tofu and/or vegetables.
Whisk together eggs, milk, sriracha, salt and pepper, then pour over potatoes and meat/veggies in the casserole.
Bake quiche for 35 minutes or until no longer jiggly. Serve warm.
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