I used leftover Gluten Free Cornbread Stuffing for the crust, then filled it up with leftover diced Garlic Herb Bacon Wrapped Turkey, then I added fresh mushrooms & spinach to fill up this delicious quiche! 
The result was absolutely scrumptious! It's amazing what a tasty dish can come from leftovers in the fridge! 
Ingredients - 2 cups leftover stuffing
- 8 eggs
- ¼ cup milk
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp olive oil
- ½ cup onion (diced)
- 2 cups baby bella mushrooms (sliced)
- 4 cloves garlic (minced)
- 3 cups fresh spinach
- 1 cup turkey (diced)
- ¼ cup parmesan cheese (grated)
Bake for 8-10 minutes. In a large bowl, whisk the eggs, milk, kosher salt & black pepper together. Set aside. 
Heat the olive oil over medium heat. Add the onion, mushrooms & garlic, saute 4-5 minutes. 
Add the spinach. 
Sauté 2-3 minutes, or until spinach has cooked down. 
Add this mixture to the eggs, along with the diced turkey. 
Pour this mixture into the stuffing crust. 
Top with the parmesan cheese. 
Place back into the oven for 30-40 minutes or until the egg has set. 
Brunch is served for 6-8 people… Or one hungry food blogger & a couple of her neighbors 
Drizzle a little hot sauce over the top (if you wanna get crazy ) and dig in! 
This recipe would work with any leftover stuffing or turkey you have on hand, and if you don't have mushrooms or spinach, you could also toss in some asparagus, chopped green beans or kale. 
Vegetarian Option: Omit the turkey to make this recipe vegetarian. Gluten Free Option: I used leftover Gluten Free Stuffing, making this recipe gluten-free.Source: http://ladiesblog.net/mushroom-spinach-turkey-quiche-with-stuffing-crust.html
