Thanksgiving Quiche Recipes exist because the day after the feast deserves better than a sad reheated plate. This version layers buttery pie crust with leftover roast turkey, herb stuffing, melty Gruyere and a custard that sets silky instead of rubbery, so every slice tastes like the holiday all over again.
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The magic is in the ratios. A 1:2 cream-to-whole-egg custard plus a par-baked crust keeps the filling tender, while a pinch of nutmeg and fresh thyme ties the savory stuffing and sweet-tart cranberries together. It bakes in 35 minutes, which means you can feed a house full of guests before the parade even ends.
Serve it warm or at room temperature with a simple green salad, and you have a Thanksgiving brunch, a leftover remix dinner, or a potluck centerpiece that travels beautifully. One quiche, three occasions, almost no effort.
Why You'll Love This Recipe
About the Ingredients
1 refrigerated pie crust (9-inch/23cm), or 1 homemade single crust
Use a butter-based crust for the flakiest base; a frozen deep-dish shell works in a pinch but par-bake it 2 minutes longer. Gluten-free pie crusts brown faster, so tent the edges with foil.
1 1/2 cups (210g) chopped cooked turkey, light or dark meat
Leftover roast turkey is ideal; rotisserie chicken is a perfect substitute. Chop into 1/2-inch cubes so every slice cuts cleanly instead of shredding.
1 cup (150g) cooked herb stuffing or dressing, crumbled
Day-old stuffing holds shape best; if yours is very moist, toast it 5 minutes on a sheet pan first. Cornbread stuffing adds a sweeter note that plays well with cranberries.
1 cup (100g) shredded Gruyere cheese
Swiss or white cheddar melt just as well and cost less. Buy a block and shred it yourself, since pre-shredded cheese is coated with starch and melts grainy.
4 large eggs, at room temperature
Room-temperature eggs blend into a smoother custard; if yours are cold, rest them in warm water for 5 minutes. Egg substitutes do not set as firmly in quiche.
1 cup (240ml) heavy cream
Whole milk plus 1 tablespoon cornstarch is a lighter swap, but the custard will be less rich. Half-and-half sits between the two and works well.
1/2 cup (120ml) whole milk
2% milk is fine here since the cream carries the richness. Avoid skim milk, which makes a thin, watery custard.
1/2 cup (60g) fresh or frozen cranberries, halved
Frozen cranberries need no thawing; dried cranberries (1/4 cup) are sweeter and won't burst, so reduce any added sugar. Frozen berries may release juice, so pat them dry.
1 tablespoon fresh thyme leaves, plus more for garnish
Poultry seasoning or 1 teaspoon dried thyme substitutes directly. Strip leaves by pulling the stem backwards through your fingers for fast, clean prep.
1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
Kosher salt is less salty by volume than table salt, so taste the custard before baking. Add 1/8 teaspoon nutmeg for a classic quiche aroma.
Tips & Tricks
Par-bake the crust
Blind-bake at 375F (190C) for 12 minutes with pie weights, then 3 minutes uncovered, so the bottom stays crisp under the wet custard.
Warm the dairy
Cold cream and milk can shock the eggs and cause a grainy set; microwave them 30 seconds until barely lukewarm before whisking.
Don't overbake
Pull the quiche when the center still jiggles like set gelatin, around 160F (71C) internal, because carryover heat finishes the custard as it rests.
Salt the custard, not the fillings
Stuffing and turkey are already seasoned, so taste the egg mixture and adjust there to avoid an overly salty quiche.
Pro Tips
Step-by-Step Instructions
1. Heat oven and par-bake crust
Preheat the oven to 375F (190C). Press the pie crust into a 9-inch (23cm) deep-dish pan, line it with parchment and pie weights, and blind-bake 12 minutes. Remove the weights and parchment and bake 3 more minutes, until the surface looks dry and matte, not shiny.
2. Layer the fillings
Scatter the chopped turkey, crumbled stuffing, half the Gruyere and the halved cranberries evenly across the warm crust. Tossing the cranberries in a teaspoon of flour keeps them from sinking to the bottom.
3. Whisk the custard
In a large bowl, whisk the eggs, cream, milk, thyme, salt, pepper and nutmeg until completely uniform and slightly frothy, about 60 seconds. A fully blended custard bakes smooth with no rubbery streaks.
4. Pour and top
Slowly pour the custard over the fillings, then press any floating pieces down with a spoon so they're submerged. Sprinkle the remaining Gruyere over the top for a golden, bubbling crown.
5. Bake until just set
Bake at 375F (190C) for 30 to 35 minutes, until the edges are puffed and golden brown and the center registers 160F (71C) on an instant-read thermometer. The middle should wobble gently like set gelatin, not slosh.
6. Cool and rest
Transfer the quiche to a wire rack and cool 15 minutes so the custard finishes setting. This rest is what makes clean, bakery-style slices instead of a runny first cut.
7. Garnish and serve
Scatter fresh thyme leaves over the top, slice with a sharp knife, and serve warm or at room temperature with cranberry sauce on the side.
Delicious Variations
Sausage and Apple
Swap the turkey for 1 cup browned breakfast sausage and the cranberries for diced apple, adding 1/2 teaspoon sage.
Vegetarian Harvest
Replace the turkey with 1 cup roasted butternut squash and 1/2 cup sauteed mushrooms for a meatless holiday version.
Cranberry Brie
Use cubed Brie instead of Gruyere and fold 2 tablespoons cranberry sauce into the custard for a sweeter, tangier quiche.
How to Store Thanksgiving Quiche Recipes
Refrigerator
Cool completely, wrap tightly in plastic or foil, and refrigerate up to 4 days. Keep it in the pan or transfer slices to an airtight container with parchment between layers.
Freezer
Wrap individual slices in plastic, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Reheat slices at 325F (165C) for 10 to 12 minutes, or microwave single slices 60 to 90 seconds on medium power until just warm in the center.
Frequently Asked Questions
Q: Can I make this Thanksgiving quiche ahead of time?
Yes, you can bake it up to 2 days ahead and refrigerate it tightly wrapped. Reheat at 325F (165C) for 10 to 12 minutes so the crust re-crisps and the custard warms through without drying out.
Q: How do I keep my quiche from getting watery?
Pat all add-ins dry and par-bake the crust before adding the custard. Stuffing and cranberries release moisture during baking, so a dry, pre-baked crust and a fully blended custard are what keep the center firm.
Q: What temperature should quiche be cooked to?
Pull the quiche when the center reaches 160F (71C) and still jiggles slightly. It will continue cooking from residual heat as it rests, so baking past 165F (74C) risks a rubbery, curdled custard.
Q: Can I use leftover turkey and stuffing in quiche?
Absolutely, and this recipe is built for it. Chop turkey into bite-size cubes and crumble the stuffing so both distribute evenly, and taste your custard before baking since leftovers are already seasoned.
Q: How many people does one quiche serve?
A 9-inch deep-dish quiche serves 6 generous slices or 8 lighter ones. For a bigger Thanksgiving crowd, bake two quiches or add a salad and rolls to stretch one into 8 servings.
Bake this Thanksgiving quiche this holiday weekend and let the leftovers become the star of the table. Snap a photo, tag me, and tell me which variation your family loved most.
Thanksgiving Quiche Recipes
Thanksgiving Quiche Recipes turns leftover turkey, stuffing and cranberries into a creamy, golden holiday brunch that feeds a crowd with zero stress.
🧂 Ingredients
- 1 refrigerated pie crust (9-inch/23cm), or 1 homemade single crust
- 1 1/2 cups (210g) chopped cooked turkey, light or dark meat
- 1 cup (150g) cooked herb stuffing or dressing, crumbled
- 1 cup (100g) shredded Gruyere cheese
- 4 large eggs, at room temperature
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) whole milk
- 1/2 cup (60g) fresh or frozen cranberries, halved
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
📋 Instructions
- 1Heat oven and par-bake crust — Preheat the oven to 375F (190C). Press the pie crust into a 9-inch (23cm) deep-dish pan, line it with parchment and pie weights, and blind-bake 12 minutes. Remove the weights and parchment and bake 3 more minutes, until the surface looks dry and matte, not shiny.
- 2Layer the fillings — Scatter the chopped turkey, crumbled stuffing, half the Gruyere and the halved cranberries evenly across the warm crust. Tossing the cranberries in a teaspoon of flour keeps them from sinking to the bottom.
- 3Whisk the custard — In a large bowl, whisk the eggs, cream, milk, thyme, salt, pepper and nutmeg until completely uniform and slightly frothy, about 60 seconds. A fully blended custard bakes smooth with no rubbery streaks.
- 4Pour and top — Slowly pour the custard over the fillings, then press any floating pieces down with a spoon so they're submerged. Sprinkle the remaining Gruyere over the top for a golden, bubbling crown.
- 5Bake until just set — Bake at 375F (190C) for 30 to 35 minutes, until the edges are puffed and golden brown and the center registers 160F (71C) on an instant-read thermometer. The middle should wobble gently like set gelatin, not slosh.
- 6Cool and rest — Transfer the quiche to a wire rack and cool 15 minutes so the custard finishes setting. This rest is what makes clean, bakery-style slices instead of a runny first cut.
- 7Garnish and serve — Scatter fresh thyme leaves over the top, slice with a sharp knife, and serve warm or at room temperature with cranberry sauce on the side.
