Make quiche work of your leftovers

November 23, 2009 by Braulio Lopez 

Thanksgiving: a time for family, a time for giving, a time for leftovers.

After Turkey Day, prepare a frugalista-esque feast on Black Friday: delicious turkey stuffing quiche.
Assuming you have the traditional Thanksgiving meal: roasted whole turkey, stuffing, candied yams, honey smoked ham, greens and macaroni and cheese, you should be able to concoct the perfect holiday quiche. Of course, if you don’t have some of these delicious items, you can always be creative and replace them with chicken or crumbled bread.
To begin making this generous quiche, simply follow this easy step guide.

Roasted Turkey Quiche:

Filling:
-1 cup of turkey pieces, shredded.
-½ cup stuffing
-2 candied yams, sliced
-4 slices ham, thin
-4 slices provolone cheese
-1 bunch of greens
-Pate Brisee

Quiche Custard:
-1 ½ cups heavy cream
-3 eggs
-Salt and pepper
-Pinch grated nutmeg
-Cranberry Jam:
-1 lb. fresh, washed, rinsed cranberries
-1 lemon, juiced and grated
-1 small orange, grated and segmented
-1 cup super-fine sugar
-½ cup water
-A couple of jars ($2 at Safeway), sterilized

Crust:
-1 ½ cups unbleached all-purpose flour
-½ teaspoon salt
-Pinch of sugar
-2/3 stick unsalted butter, chilled
- 3 tablespoons solid vegetable shortening, chilled
-¼ cup ice water
-11-inch tart pan with removable bottom

First make the jam:
It takes the most time because you have to place the berries with the sugar and lemon juice in a bowl to marinate overnight. Stirring should be kept to only once or twice.
Place the orange pieces in a heavy sauce pan with the grated rinds of the orange and lemon.
Mush and strain the juice from the berries and add it to the orange. Add a couple of spoonfuls of cranberries with the water and any remaining sugar, then simmer for about half an hour or until it has thickened.
Add the remaining berries and sugar and finish cooking for about eight minutes. Add the finishing product to the jam making sure to seal tightly. Turn upside down and let rest until completely cooled. This jam can be kept for many months if unopened, but as soon as it is, make sure to store in the refrigerator and use promptly.

Making the crust:
I suggest making your own pate brisee or crust. It’s very satisfying to prepare and enjoy your own crust. But if you don’t have time, it’s always fine to buy one.
If you are ready for the challenge, here’s how:
Heat oven to 400 degrees. Sift the flour, salt and sugar together in a bowl to remove any clumps. Mix in the butter and shortening. It will be lumpy, so with two knives, chop the mix until coarse.
Using the water, sprinkle and mix in just enough water to be able to work the dough.
Turn the dough on a hard surface. Sprinkle it lightly with flour so it doesn’t stick. Use the heel of your hand to smear the dough away from you, about 1/4 cup at a time.
Scrape the dough and make into a ball. Wrap and refrigerate for at least two hours.
Once chilled, unwrap and begin to soften it. The best way is to pound it with a rolling pin until it is pliable. Roll it out to your desired thickness, preferably 1/8 inch thick.
Drape the dough over the pan trying not to stretch it too much. Place it inside and cut off an excess. Refrigerate for 30 minutes.
Remove the dough and prick the bottom and sides well with a fork. Line the pan with aluminum foil, set baking beans or weights to keep the dough from rising unevenly and bake for 10 minutes until you have light golden coloring. Once done, cool and remove weights. The shell is partially baked, allowing you to finish it with the filling.
If you would like to fully bake it, repeat the procedure, except after you take the weights off. Continue to bake for an additional 15 minutes.

Simple custard:
Whisk the cream and eggs together thoroughly. Add the salt, pepper and nutmeg and refrigerate until ready for use. This recipe makes enough for 1½ cups of custard which is perfect for our crust.

Now for the quiche:
Heat the oven to 375 degrees.
Using a butter knife or spatula, spread the cranberry jam on the pie crust as its first layer. You want at least 1/4 inch of jam on the crust.
Next, assemble the filling by layering the turkey pieces to cover all the jam. Continue to layer evenly with the yams, greens, ham, stuffing and cheese.
Cover the filling with the egg custard and bake for 30 minutes until it puffs up and is lightly browned. Cut as desired on a plate and place an abundant portion of your grandmother’s mac and cheese as your side, rather than chips. Simple, delicious and creative.

What could be a better compliment than a beverage everyone at the Thanksgiving table can enjoy? There’s nothing better than Martinelli’s Gold Medal Apple Cider.
You can find Martinelli’s in any grocery market for less than $4. If you like a bit more variety, Martinelli’s offers a mix of other ciders, including cranberry, mango, pear, peach and raspberry.
Serve it ice cold to really experience a refreshing beverage with a hearty and filling Thanksgiving quiche.