Stuffing-Crust Turkey, Mushroom and Spinach Quiche Recipe

This turkey quiche makes brilliant use of Thanksgiving leftovers: press stuffing into a crust, fold diced turkey into seasoned eggs, add mushrooms and spinach, and bake for a savory brunch everyone will love.

The week of Thanksgiving brings plenty of leftovers, and this Mushroom Spinach Turkey Quiche with a stuffing crust is an ideal way to turn those extras into a fresh, flavorful meal. It’s hearty enough for a weekend brunch and simple enough to make with ingredients already in your refrigerator. Using stuffing as the crust saves time and adds comforting holiday flavor, while mushrooms, spinach, and Parmesan add freshness and depth.

This recipe is part of a week of ideas for turning Thanksgiving leftovers into new dishes. If you have leftover turkey, cornbread or sausage stuffing, and mashed potatoes in your fridge, this quiche is a delicious next-day option that feels special but is very easy to assemble.

I like to use leftover cornbread stuffing or a classic sausage-mushroom stuffing for the crust. The filling here is simple: sautéed onions, baby bella mushrooms, garlic, and fresh spinach are folded into beaten eggs and milk with diced roasted turkey. A sprinkle of Parmesan on top gives a golden finish and savory note. Bake until the eggs are set and the crust is crisp around the edges.

Ingredients

• 2 cups prepared stuffing — any leftover stuffing works: cornbread, sausage, or mushroom stuffing.
• 8 large eggs
• 1/4 cup milk
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp olive oil
• 1/2 cup onion, diced
• 2 cups baby bella mushrooms, sliced (or white button mushrooms)
• 4 cloves garlic, minced
• 3 cups fresh spinach
• 1 cup cooked turkey, diced
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat the oven to 375°F (190°C).
2. Press the prepared stuffing into a 9-inch skillet or pie pan to form an even crust. If the stuffing feels very dry, beat one egg and mix it into the stuffing before pressing to help it bind.
3. Bake the stuffing crust for 8–10 minutes to firm it up and begin crisping the edges.
4. Meanwhile, in a large bowl whisk together the 8 eggs, 1/4 cup milk, kosher salt, and black pepper. Set aside.
5. Heat the olive oil in a large skillet over medium heat. Add the diced onion, sliced mushrooms, and minced garlic. Sauté for 4–5 minutes, until the onions are translucent and the mushrooms have released their moisture.
6. Add the fresh spinach to the skillet and sauté 2–3 minutes more, until the spinach has wilted and any excess liquid has cooked off.
7. Remove the skillet from heat and add the cooked vegetable mixture to the beaten eggs. Stir in the diced turkey.
8. Pour the combined filling into the pre-baked stuffing crust, smoothing the top so it’s even.
9. Sprinkle the grated Parmesan evenly over the top.
10. Return the quiche to the oven and bake 30–40 minutes, until the eggs are fully set and a knife inserted near the center comes out clean. Let rest 10 minutes before slicing.

This quiche yields 6–8 servings, making it great for a family brunch or to share with neighbors. It reheats well and can be served warm, at room temperature, or even chilled. Leftover slices make a quick breakfast or a protein-rich snack.

Tips and Variations

• If you don’t have baby bella mushrooms or spinach, substitute asparagus tips, chopped green beans, kale, or roasted bell peppers.
• For a dairy-free version, omit the Parmesan and use a non-dairy milk; expect a slightly different texture.
• To make the stuffing crust extra crisp, press it firmly and bake a few minutes longer before adding the filling. A cast-iron skillet works especially well for even browning.
• If your turkey is very lean or dry, toss the diced meat with a little olive oil or a tablespoon of mayonnaise to add moisture before combining with the eggs.

Serving Suggestions

Pair this quiche with a simple green salad, a fruit platter, or roasted potatoes for a complete brunch spread. A light vinaigrette or cranberry chutney on the side complements the holiday flavors in the stuffing crust without overpowering them.

Nutrition (approximate per serving)

• Servings: 6
• Calories: ~272 kcal
• Carbohydrates: ~19 g
• Protein: ~16 g
• Fat: ~14 g
• Sodium: ~894 mg

This Mushroom Spinach Turkey Quiche with a stuffing crust is a practical and delicious way to revive Thanksgiving leftovers. It combines the best holiday flavors into a new meal that feels intentional and satisfying—perfect for feeding a group or enjoying throughout the week.