|Leftover bread stuffing/1/2 package, 6 ounce size bread stuffing mix, prepared according to package directions||3 Cup (48 tbs)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Diced cooked turkey/Chicken||1 Cup (16 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Half and half||1 Cup (16 tbs) (Light Cream)|
In a bowl, beat 1 egg until blended, then add stuffing and mix well.
Press stuffing over bottom and up the sides of a greased 10-inch pie pan or deep quiche pan or dish.
Bake on the lowest rack in a 425° oven until stuffing is crisp and dry to the touch, about 15 minutes.
Remove pan from oven; lower oven temperature to 350°.
Sprinkle cheese over bottom and sides of stuffing crust, then evenly top with turkey, onions, and mushrooms.
In the same bowl, beat remaining 4 eggs to blend, then stir in half-and-half and season to taste with salt and pepper.
Pour over turkey and vegetables.
Bake on the lowest rack in a 350° oven until liquid mixture looks firm and set when pan is gently shaken, 30 to 35 minutes.
Let stand at least 10 minutes, then cut into wedges and serve hot or lukewarm.