(Sponsored) This Cheesy Kentucky Hot Brown Quiche is a riff on the beloved classic Kentucky Hot Brown – an open-faced turkey sandwich smothered in a rich and gooey cheese sauce and topped with juicy tomatoes, crispy bacon strips then garnished with Parmesan cheese and strips of pimento. The Kentucky Hot Brown was created at Louisville’s Brown Hotel during the roaring 20’s as an alternative to bacon and eggs for the guests who enjoyed late night dinner and dancing. These days, food lovers visit Louisville to indulge in this classic dish most well known for the gooey cheesy mornay sauce that smothers turkey piled high on buttery Texas Toast. This cheesy quiche takes full advantage of the leftover Thanksgiving turkey and combines it with the same flavors found in a traditional Kentucky Hot Brown turning this dish into a meal that the entire family will love.
The holiday season is kicked off with the arrival of Thanksgiving and we all know that Thanksgiving is all about the food! The days that follow are all about getting creative with leftovers. Luckily, with the help of Borden Cheese I was able to turn leftover turkey into something new and delicious for the whole family to enjoy. For more than 150 years, Borden Cheese has been delivering wholesome dairy goodness to families across the country. Borden Cheese is not only made with pure, wholesome ingredients, but with genuine love from 8,500 American family-owned farms.
I’m always a proud supporter of the farms across America and when asked by Borden to create a special dish using turkey leftovers I was thrilled to partner with them and develop this scrumptious quiche. This cheesy quiche begins with a quality frozen pie shell but, if you have a favorite homemade crust you’d like to use go for it! The crust is filled with layers of cheese, turkey, bacon, more cheese and a rich egg filling to pull it all together. Topped with tomato slices and a buttery Parmesan-panko topping turns this gooey savory delight into a meal that’s perfection served at any time of day.
Learn more about the cheese used in this recipe here
Disclosure – This is a sponsored conversation written by me on behalf of Borden Cheese. The opinions and text are all mine. Thank you for being supportive and allowing me to share the brands with you that I enjoy.
See it at The Weekend Potluck here
- 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
- 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.
- 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.
- Sprinkle the bottom of the pie shell with ⅓ of the Borden shredded Triple Cheddar cheese.
- Top with turkey and bacon and ⅓ of the Borden shredded Triple Cheddar cheese.
- 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.
- Pour carefully over the turkey and bacon making sure it's evenly distributed. Sprinkle the top with the remaining Borden shredded Triple Cheddar cheese.
- 'Arrange the tomato slices over the shredded cheese. (You may need 14-16 slices total depending on how they're arranged)
- Toss the Parmesan and Panko with the melted butter. Sprinkle over the tomatoes.
- 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.
- Allow to cool to warm before cutting. Serve warm or at room temperature.