Cheesy Kentucky Hot Brown Quiche
This Kentucky Hot Brown Cheese Quiche is that the beloved Kentucky Hot Brown riff - an open-faced turkey sandwich topped with a thick, sticky white sauce topped with juicy tomato, crunchy slices of bacon, then topped with chopped parmesan and chili. This cheese quiche takes advantage of leftover Thanksgiving turkey and combines it with an equivalent flavor found within the traditional Kentucky Hot Brown, turning this dish into a treat that the entire family will love.
INGREDIENT
1 frozen pie shell during a 9-inch plate
4 Roma tomatoes, sliced into 1/4 inch slices
1 cup ground turkey
6 slices of bacon, cook and mash
2 cups of grated Borden Triple Cheddar mixture
5 large eggs
1 cup cream
2 spring onions, chopped
2 tbsp. Diced chilies, drained (optional)
1½ teaspoon flavorer
1 teaspoon onion powder
1 teaspoon Dijon mustard
½ teaspoon black pepper
1/8 teaspoon ground nutmeg
2 tbsp. Grated Parmesan borden or grated Parmesan
3 tablespoons of Panko bread flour
1 tablespoon melted butter
1 tablespoon chopped parsley
Instructions
1.Preheat oven to 350 ° F. Place frozen pie shell on baking sheet. Prick rock bottom several times with a fork then set it aside.
2.Lay the tomato slices on a towel during a single layer and sprinkle with a pinch of salt. Press the opposite paper towels. Sit for 10 minutes.
3.Sprinkle rock bottom of the pie shell with 1/3 of three layers of grated Borden cheddar .
4.Top with turkey and bacon and 1/3 of the Borden Shredded cheddar .
5.In a medium bowl, beat the eggs, cream, chives, chilies, garlic, salt, onion powder, Dijon, black pepper and nutmeg until they're well combined.
6.Pour the turkey and bacon carefully, ensuring they're evenly distributed. Top with the remaining Borden Shredded Triple cheddar .
7.tomato slices on top of the cheese.
8.Mix parmesan and panko with melted butter. Sprinkle over the tomatoes.
9.Carefully put within the oven and bake for 50 to hour or until the middle is hardened when gently shaken and therefore the top is golden brown. Cover the sides of the crust with foil, if necessary, to stop excessive browning.
10Let it calm down to reheat before cutting. Serve hot or at temperature .
