Recipe Remix: Flip Thanksgiving Leftovers Into A Delicious Breakfast Quiche

Thanksgiving is easily my favorite holiday. Why? Because there's no pressure to blow someone away with an expensive gift (if you're visiting friends and family a nice bottle of wine or delicious side dish will do), there's no pressure to profess your love for someone (you're likely to love those you're spending Thanksgiving with anyway) and it's about connecting, relaxing, and--yeah baby--food!

While I've been the designated turkey cook for the past 10 years (whew!), this year is the first time I'll be hosting at my home. With all the excitement--and a lil stress--that cooking for 15 brings I'm making sure to have a few tricks up my sleeves as Thanksgiving and the long weekend that follows approaches.

My main trick? Grabbing a few prepared sides that I can add my own flair to which will save me some time and effort. Since I'll be having overnight guests, I am thinking ahead about breakfast for the crew on that Friday morning. I'm going to use some of the leftover creamed spinach from Boston Market (it's so delicious with their dinners) which can be flipped into a quiche recipe which is perfect for feeding a crowd. A slice of this quiche and some fruit and coffee is a great precursor to a leftover turkey lunch. You can make this pie right after completing dinner and just reheat in the morning. If you're an early riser, this breakfast quiche recipe is easy enough to make on Friday morning as well. Enjoy!
1/3 cup heavy cream

3 eggs

1 order Boston Market creamed spinach

1/2 cup grated cheddar (gruyere works well, too)

1/4 cup grated Parmesan

4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)

5 mushrooms, chopped (optional)

1/4 teaspoon salt

1/4 teaspoon pepper

pie crust (store bought or homemade)

Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust (pre-bake according to package instructions). Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.