November 25, 2018
Mini quiches to make the best of all that leftover Thanksgiving turkey
At home, Thanksgiving has come to an end, but all that turkey hasn’t. My family has so much leftover turkey that it’s getting really bland and boring to eat just by itself or even with gravy. These Turkey and Parmesan Phyllo Quiches are sure to spruce up your Thanksgiving turkey leftovers so that they don’t linger for days. Feel free to add in some stuffing or even use stuffing instead of phyllo dough for the base!
These quiches could also be the perfect Christmas appetizer.
To be completely honest, I don’t think appetizers should be the start of a Christmas party – make that a Christmas dinner party. The true spotlight should be on the entrée(s) and of course the dessert. I mean, everything from cookies to cakes to candy should be present at a Christmas party.
However, that doesn’t mean you should totally abandon the appetizers. I mean, you do have to have a delicious start to your meal, right?
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Turkey and Parmesan Phyllo Quiches.
- 6 large eggs
- 1 tablespoon milk
- 1 cup turkey breast, cooked and shredded
- 1/2 cup parmesan cheese, shredded
- 1 cup spinach, chopped
- 1/4 cup fresh parsley, chopped (chopp)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 sheets phyllo dough
- Preheat oven to 350 degrees F. Grease 4 mini tart shells. Set aside.
- In a large bowl, whisk eggs and milk until well beaten. Fold in turkey, parmesan, spinach, parsley, oregano, salt, and pepper.
- Fit phyllo sheets into mini tart pans (about 1 sheet per mini tart shell). Pour filling into tart shells, filling each about 3/4 of the way full. Bake quiches for 15-20 minutes or until eggs are well cooked. Serve warm, and enjoy!