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This Cheesy Kentucky Hot Brown Quiche recipe is a riff on the famous Kentucky Hot Brown. This cheesy quiche features all of the same flavors found in a traditional Kentucky Hot Brown, transforming them into a dish that the entire family will love.
Cheesy Kentucky Hot Brown Quiche Recipe
What is a Kentucky Hot Brown? A Kentucky hot brown is an open-faced turkey sandwich that's smothered in a rich and gooey cheese sauce and juicy tomatoes. It's typically topped with 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 recipe is another way to enjoy those same flavors in another form. It's addictive. It's a staple that Kentucky Derby fans love and flock to Louisville to enjoy.
How to Make the Best Kentucky Hot Brown Quiche Recipe
This Cheesy Kentucky Hot Brown Quiche recipe is a riff on the famous Kentucky hot brown sandwich. The pie crust is filled with layers of cheese, turkey, bacon, more cheese and a rich egg filling to pull it all together. It's a spectacular way to turn leftover turkey into a stylish round two meal. Why wait until the holidays, you can also make this using deli turkey or even roast chicken in a pinch.
- Ingredients you'll need to make this recipe for homemade Kentucky Hot Brown Quiche: One 9 inch deep dish pie shell either frozen or refrigerated, sliced Roma tomatoes, chopped turkey, large eggs, crumbled bacon, shredded cheddar cheese, pimentos, green onion, garlic salt, black pepper, onion powder, Dijon mustard, ground nutmeg, grated Parmesan cheese, panko breadcrumbs, melted butter and chopped parsley for garnishing.
- This cheesy quiche begins with a quality frozen pie shell. Alternately, you can use a refrigerated pie crust or use my homemade flaky pie crust recipe.
- As I mentioned above, you don't have to wait until the holidays to make this yummy quiche. You can use leftover holiday turkey or Deli turkey in this recipe.
- I find it helpful to place the pie crust on a baking pan to make it easy to move in and out of the oven.
- Store leftover Cheesy Kentucky Hot Brown Quiche chilled in the refrigerator for up to 3 days. Reheat in single servings gently in the microwave.
- You can also reheat quiche in a 325°F for 10-15 minutes or just until heated through. Lay a piece of foil on top to prevent overbrowning.
More Southern Style Quiche Recipes to Make
This homemade quiche recipe is topped with tomato slices and a buttery Parmesan-panko topping. It turns this gooey savory delight into a meal that's perfection served at any time of day. More quiche recipe you may like to try:
- My recipe for Western Omelet Quiche is a fan favorite and for good reason. It's delicious!
- Bacon Cheddar Chive Quiche makes a meal any time of day.
- My recipe for Crustless Mini Vegetable Quiche are made in a muffin pan.
- Skip the pie crust and bake a Canadian Bacon Hash Brown Quiche.
- Easy Sausage Quiche recipe is brunch ready.
- You may also like this recipe for Crab Quiche from Taste of Home.
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Helpful Kitchen Items:
Cheesy Kentucky Hot Brown Quiche
- 1 9 inch deep dish frozen pie crust
- 4 medium Roma Tomatoes sliced ¼-inch slices
- 1 cup chopped turkey
- 6 slices bacon cooked and crumbled
- 2 cups shredded cheddar cheese
- 5 large eggs
- 1 cup heavy cream
- 2 medium green onions chopped
- 2 tablespoon diced pimento well drained (optional)
- 1½ teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 2 tablespoon grated Parmesan cheese
- 3 tablespoon Panko Bread crumbs
- 1 tablespoon butter melted
- 1 tablespoon 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.