What do you do when you have no time, too many eggs, and a freezer full of leftovers, bits and pieces? Toss together a quick quiche for supper!

It had been “one of those days”, you know the ones. Where if one more thing goes wrong, you’re going to need a shovel and an alibi? 😉 Yep. One THOSE days.

So I wasn’t EVEN in the mood to be messing with a big ol’ dinner.

When this happens, it’s freezer, pantry and fridge raid time. Hunting for dabs of this and that to just throw together and cross my fingers. 😉

I had three gorgeous bags of leftover turkey in the freezer, so out came the first bag!

I also had some heavy cream that needed to be used and somehow an overabundance of eggs.

Quiche was the first thing that came to mind. Quick. Easy. Done.

I LOVE a good quiche! Rich and creamy, and not too many eggs!! I don’t want an egg dish, a round strata, or something that tastes like scrambled eggs with a little milk.

I like the REAL deal! The way a chef taught me using a simple formula of 2 eggs to 1 cup heavy cream. The only way I like it! 🙂

Along with the turkey, I had a partial block of swiss cheese, some canadian bacon slices, a handful of sweet baby peas, and one last leek all found in the freezer!

After everything thawed, the leek was sliced, along with some celery, and sautéed in a little butter. Soon to join the pan was some minced garlic.

I lined my pie plate with one sheet of pie dough from the fridge, and layered the whole bottom with the tender and juicy leftover Thanksgiving turkey!

Next, I sprinkled the turkey with the leek mixture, followed by cut-up canadian bacon and frozen sweet baby peas!

Handfuls of shredded cheese went on top last.

Lots and lots of cheese!!

Lastly, I just whisked the eggs, whisked in the heavy cream, salt and pepper, and poured the custard mixture over the whole pie evenly. Just pop this into your oven to bake to a stunning golden brown, and tah-dah! Dinner is done!!

While your quiche bakes, you can toast up some garlic bread and whip up a simple salad. Easy-peasy as can be! And one of the best suppers that uses simple items already found on hand!

Just do a little search through what you already have and create your own quiche for supper tonight!

Melt-in-your-mouth creamy and sinfully rich! We’ll just worry about dieting AFTER the holidays! 😉 For now, just enjoy! 😉 😀

Yield: 1 - 9" pie

Cheesy Turkey, Canadian Bacon & Leek Quiche with Swiss & Sweet Baby Peas

Ingredients

3 extra large eggs
1 1/2 cups heavy cream
1 tsp. salt
1/4 tsp. coarse ground black pepper
1 Tbl. butter
1 small rib celery, thinly sliced
1 tsp. minced garlic, (1 small clove)
1 small leek, sliced 1/2"
4 oz. shredded swiss cheese
2 cups diced roast turkey
4 slices canadian bacon, chopped
1/2 cup frozen sweet baby peas, unthawed
pastry for single crust pie, homemade or purchased

Instructions

In large measuring pitcher, whisk eggs. Whisk in cream, salt and pepper. Set aside.

In small sauté pan, melt butter, add celery and sauté, stirring occasionally, until just tender. Add garlic and thawed leek and sauté 1 more minute. Set aside. (If using a fresh leek, you may want to sauté in longer with the celery.)

Fit pie crust into 9" deep dish pie plate, flute edge.

Add in order: turkey, sautéed mixture, canadian bacon, peas and cheese.

Slowly and evenly pour cream custard mixture over.

Pop into preheated 375º oven and bake for about 45 minutes until just set and beautifully golden brown on top.

*I like to bake mine on the rack just below center to help the crust crisp up on the bottom.

Cool a bit on a rack before slicing for nice, sharp slices. (*Quiche will settle and further firm up during cooling.) Serve warm, not hot.