Once again, here’s yet another idea of how to transform your leftover turkey from your holiday dinners into an entirely different meal.

This one—for quiche—comes from chef Saeed Khattab from Fairmont Bab Al Bahr in Abu Dhabi, United Arab Emirates.

It's part of a recipe series from Fairmont Hotels and Resorts, with a focus on sustainability.

“As a chef it’s my responsibility to lead the society by being an example with creative ideas that could help to reduce food waste,” Khattab says. 

Khattab says this quiche is ideal for breakfast, brunch, or as a light lunch, and can also help you use up your leftover cranberry sauce.

Turkey, Brussels sprout, and chestnut quiche

Filling

200 grams leftover turkey meat (shredded)

5 grams fresh sage

75 grams Brussels sprouts (blanched)

25 grams chestnut (cooked till soft)

15 grams white onion

200 millilitres double cream

2 large eggs

10 grams semi-dried tomatoes

50 grams provolone cheese

50 grams Gruyère cheese

black pepper crushed

sea salt

nutmeg

Pastry

500 grams flour (for dough and dusting)

300 grams butter (room temperature)

150 millilitres cold water

8 grams salt

1. Mix the flour and salt in a bowl. Rub the butter into the flour mixture with your fingertips until it starts to crumble. Gradually add cold water and continuously mix until it binds together to form a rough dough. By splashing water you can adjust the hardness of the dough. Wrap in cling film and rest the dough in the fridge for two hours.

2. Take out the rested dough and dust the flour on a flat surface and rollout the dough to a five millimetres thick sheet. Roll up around the rolling pin and lay over the loose base tart ring. Gently press in the shape of the ring and trim away the excess pastry.

3. Preheat the oven to 175°C and bake the tart for 20 to 25 minutes. Increase the baking time if required to add more colour to the tart.

4. For the filling, add a knob of butter to saucepan and sauté chopped white onion. Add shredded turkey, Brussels sprouts, cooked chestnut, crushed pepper, and sea salt for taste. Mix well, remove from the heat, and add fresh sage leaves.

5. Break and whisk the full egg. Add cream, a pinch of sea salt, and grate in nutmeg using microplane grater.

6. Spread the turkey mixture in a pre-baked pastry shell and pour the cream to cover the mixture.

7. Grate the provolone and Gruyère cheese to cover the mixture. Add semi-dried tomatoes on the top.

8. Place the filled tart in a flat tray and bake it at 140°C for 30 minutes.

9. Remove from the oven and cool it down in room temperature for 15 to 20 minutes before serving. Serve with leftover cranberry sauce.