Thanksgiving Quiche & Pumpkin Spice Latte

Thanksgiving Quiche


1 Gluten free pie crust, 9-inch, chilled

1 Tablespoon butter

1 C thinly sliced mushrooms

2 Tablespoons finely chopped shallots or onions

4 Large eggs

1 C Whole Milk

1 Tablespoon finely chopped fresh flat-leaf parsley

½ teaspoon sea salt

¼ teaspoon pepper

1 ½ Cups shredded or diced cooked turkey

1 ½ Cups grated Gruyere cheese


Preheat oven to 350° and place oven rack in lower third of oven.

In a medium frying pan over medium heat, melt the butter. Add the mushrooms and shallots and sauté until tender, 3-5 minutes. Remove the pan from the heat and set aside.

Ina a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the milk until well combined. Stir in the parsley, salt and pepper.

Layer the turkey and the mushroom mixture in the bottom of the chilled crust. Sprinkle the cheese over the top. Pour the egg mixture into the crust, filling nearly to the top.

Bake until the top of the crust is golden brown, the filling is set, and a knife inserted in the center comes out clean, about 40 – 50 minutes. Place the pan on a wire rack and cool for 10 minutes before cutting.

Serve warm.


Feel free to add leftover broccoli, asparagus, or green beans to this quiche for a nice light dinner or lunch. For the cheese, feel free to use your favorite. Dairy free options would be to leave out the milk and cheese replacing with left over gravy, almond milk, broth or water.

Adapted from


Pumpkin Spice Latte


Serves 4

2 Cups strongly brewed coffee or expresso

¾ Cup Almond milk

¾ Cup full fat coconut milk

1/3 Cup pure maple syrup

3 Tablespoons pumpkin puree

1 teaspoon pumpkin pie spice

½ teaspoon pure vanilla extract


Combine all of the ingredients in a saucepan over medium-high heat. Simmer for 5 minutes, whisking occasionally, until heated through and slightly frothy on top.


Carefully transfer the liquid to a blender and cover the top with a towel. Blend on high for 30 seconds until foamy. Alternatively, use an immersion blender in the pot. Divide among 4 mugs and serve.


Omitting the coffee, make this as a creamer and store in an air tight container in the refrigerator for up to 1 week.