Holiday Quiche

Posted by Donna-Marie Pye on

Here's a simple and easy way to use up some holiday leftovers and make a few frozen quiches for later in the winter to heat and serve.



  • Pastry for 9-inch single crust pie (store-bought or homemade)
  • 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce or cranberry sauce 
  • 1 cup chopped cooked turkey
  • 1 cup shredded Jarlsberg, Gouda or Gruyere cheese
  • 3 large eggs
  • 3/4 cup heavy/whipping cream
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch dried sage or poultry seasoning, optional


  1. Preheat oven to 400 F. Roll out pastry to fit a 9-inch pie plate and flute edges, if desired.
  2. Line pastry with parchment paper and fill with pie weights. Bake for 10 minutes or until light golden brown on edges.
  3. Remove from oven and reduce oven temperature to 375 F. Remove weights and paper, and spread cranberry sauce over bottom of pastry. Add chopped turkey; sprinkle with cheese.
  4. In a bowl whisk together eggs, cream, salt, pepper and sage/poultry seasoning, if using. Gently pour over cheese. 
  5. Bake in preheated oven for 35 minutes or until tester inserted in the centre comes out clean. Quiche can be refrigerated for up to 3 days

Serves 4 to 6

To Freeze: Bake as directed. Allow quiche to cool completely, then wrap in foil and place in a freezer-safe bag. Freeze for up to 3 months.

Additional Equipment Recommended For This Recipe:

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.