Cheesy Kentucky Hot Brown Quiche

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Cheesy Kentucky Hot Brown Quiche
Author: Melissa Sperka
Serves: 8 pieces
  • 1 (9) inch deep dish frozen pie crust
  • 4 Roma Tomatoes, sliced ¼-inch slices
  • 1 cup chopped turkey
  • 6 slices bacon, cooked and crumbled
  • 2 cups shredded Borden Triple Cheddar Cheese Blend
  • 5 large eggs
  • 1 cup heavy cream
  • 2 green onions, chopped
  • 2 Tbsp diced pimento, well drained (optional)
  • 1½ tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • ½ tsp black pepper
  • ⅛ tsp ground nutmeg
  • 2 Tbsp Borden shredded Parmesan or grated Parmesan cheese
  • 3 Tbsp Panko Bread crumbs
  • 1 Tbsp butter, melted
  • 1 Tbsp chopped parsley
  1. Preheat the oven to 350°F. Place the frozen pie shell on a baking sheet. Prick the bottom several times using a fork then set aside.
  2. Lay the tomato slices on a paper towel in a single layer and very lightly sprinkle with salt.. Press another paper towel on top. Sit for 10 minutes.
  3. Sprinkle the bottom of the pie shell with ⅓ of the Borden shredded Triple Cheddar cheese.
  4. Top with turkey and bacon and ⅓ of the Borden shredded Triple Cheddar cheese.
  5. In a medium size mixing bowl, whisk together the eggs, cream, green onion, pimento, garlic salt, onion powder, Dijon, black pepper and nutmeg until fully combined.
  6. Pour carefully over the turkey and bacon making sure it's evenly distributed. Sprinkle the top with the remaining Borden shredded Triple Cheddar cheese.
  7. 'Arrange the tomato slices over the shredded cheese. (You may need 14-16 slices total depending on how they're arranged)
  8. Toss the Parmesan and Panko with the melted butter. Sprinkle over the tomatoes.
  9. Carefully place into the oven and bake for 50-60 minutes or until the center is set when gently shaken and the top is golden. Cover the edges of the crust with aluminum foil, if needed to prevent over browning.
  10. Allow to cool to warm before cutting. Serve warm or at room temperature.

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