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Cheesy Kentucky Hot Brown Quiche

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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

Easy 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 a Kentucky Hot Brown Quiche: (Scroll down for full printable recipe.)

  • Pie shell – 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.
  • Tomatoes – 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 to release juice.
  • Assemble the Quiche – Sprinkle the bottom of the pie shell with 1/3 shredded cheese.
  • Top with turkey and bacon and 1/3 shredded cheese.
  • Egg Mixture – Whisk together the eggs, cream, green onion, pimento, garlic salt, onion powder, Dijon, black pepper and nutmeg until fully combined.
  • Combine – Pour carefully over the turkey and bacon making sure it’s evenly distributed. Sprinkle the top with the remaining shredded cheese.
  • Arrange the tomato slices over the shredded cheese. (You may need 14-16 slices total depending on how they’re arranged)
  • Crumb Topping – Toss the Parmesan and Panko with the melted butter. Sprinkle over the tomatoes.
  • Bake – 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.
Cheesy Kentucky Hot Brown Quiche

How to Make the Best Cheesy 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 Cheesy 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.
  • Kitchen tools you’ll need: Sheet pan, cheese grater, medium bowl, whisk, sharp knife and cutting board, measuring cups and spoons.
  • 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.
Cheesy Kentucky Hot Brown Quiche

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:

Cheesy-Quiche-recipe

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.

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Cheesy Kentucky Hot Brown Quiche

Prep Time15 minutes
Cook Time1 hour
Cooling Time2 hours
Total Time3 hours 15 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: cheesy-kentucky-hot-brown-quiche, easy-quiche-recipes
Servings: 8 pieces
Calories: 434kcal
Author: Melissa Sperka

Ingredients

  • 1 9 inch deep dish frozen pie crust
  • 4 medium Roma Tomatoes sliced 1/4-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 Tbsp diced pimento well drained (optional)
  • tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • ½ tsp black pepper
  • 1/8 tsp ground nutmeg
  • 2 Tbsp grated Parmesan cheese
  • 3 Tbsp Panko Bread crumbs
  • 1 Tbsp butter melted
  • 1 Tbsp chopped parsley

Instructions

  • 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 1/3 of the shredded cheddar cheese.
  • Top with turkey and bacon and 1/3 of the Borden shredded 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 shredded cheese.
  • Arrange the tomato slices over the shredded cheese. (You may need 14-16 slices total depending on how they're arranged)
  • In a small bowl 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.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 18g | Protein: 21g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1285mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1388IU | Vitamin C: 9mg | Calcium: 279mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
 

8 Comments

  1. Melissa, I love the presentation for your quiche. My question would be how you placed the quiche in the bowl which appears to be deeper than the quiche. Could you explain?

    1. Hi Sheila, this quiche was made in a pie pan that fits into this pedestal bowl perfectly. I picked this goodie up on a visit to Hobby Lobby one year and love the presentation it gives to pies as well as salads, appetizers and more. Glad you like it!

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