The last thing you’re thinking as you roll out of  your berth today is to get back in the galley and cook. Take-out sushi, carry-out pizza…anything but cooking…anything but turkey. But this breakfast recipe might change your mind.

Turkey, Sage & Leek Quiche

5 eggs
1 2/3 cups milk
2/3 cup chopped leeks
1 tablespoon minced sage
1 teaspoon minced rosemary
1 cup shredded cooked turkey
1 cup grated Jarlsburg cheese (or Swiss)
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Preparing the morning-after-Thanksgiving breakfast with a peek out the galley porthole. A rather dreary November day. Onto the prep work…pre-heat your galley oven to 350 degrees.

Mince the fresh sage and rosemary. Shred turkey meat, and thinly slice two leeks, enough to get 2/3 cups worth.

Grate 1 cup of Jarlsburg cheese (or the equivalent in Swiss or Guyere).

Whip up the eggs with the herbs.

Add milk, shredded turkey, cheese and leeks. Mix well.

Place a pie pastry into the a 9″ pie pan. This can be a prepared, store bought pie crust or make your own. Pour your egg mixture into the pastry lined pie pan.

Place in your 350 degree oven for 45 minutes, until firm.

Let rest for 10 minutes before serving. Enjoy with fresh fruit and French pressed coffee.