Thanksgiving Quiche

Thanksgiving Quiche


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I whipped these up for my grandkids' breakfast the day after Thanksgiving from the leftovers. They felt quite special having individual little pies of their own.

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Time needed

8 min preparation + 8 min cooking

Serving Size / Yield

8 servings


  • Olive oil for brushing
  • 4 Tbs. cooked tukey breast, cubed
  • 4 Tbs. stuffing
  • 4 Tbs. mashed potatoes
  • 4 Tbs. fresh or frozen spinach
  • 4 Tbs. cream cheese
  • 4 Tbs. mozzerella cheese
  • 2 Tbs. green onions, minced
  • 8 egg whites
  • 1 egg yolk
  • 2 Tbs. butter

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Preheat oven to 350 degrees. In each ramekin, you will use 1 Tbs. of all ingreadients except eggs and turkey mixture.

In skillet, saute green onions and turkey in butter. Once onions begin to soften, add spinach and stir until cooked or heated through. Set aside.

Brush ramekins with olive oil. Line each dish with stuffing and flatten out over entire bottom with back of spoon or spatula. Layer cream cheese on top of stuffing. Add 2 Tbs. of turkey/spinach mixture to each dish (spread out over stuffing). Add approximately 2 Tbs. whipped eggs into each dish, making sure eggs are spread out evenly. Add a layer of mashed potatoes to each dish. Top with mozzerella cheese.

Place the Ramekins onto a cookie sheet and bake for 30 minutes. Remove from oven and let cool for 2-3 minutes before serving.

For the kids, I dumped the pies out of the dishes as they were too hot and flipped them upright onto little holiday salad plates. They loved it and felt quite special getting their own little pies. For the smaller kids, you can cut the pies in half.

Cook's Notes: For my vegetarian daughter, I omitted the turkey and I used vegetable broth when I made the stuffing and didn't add any gibblets. You can always substitute tofu for a protein although be careful if you have a Thyroid condition as soy affects the behavior of the condition.

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