Print This Recipe

Kentucky Hot Brown Quiche (aka Turkey Bacon Tomato Quiche)

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin:

It’s Kentucky Derby week so I thought I would share our version of the Kentucky Hot Brown in quiche form. The Hot Brown is a decadent sandwich made with turkey, bacon, tomatoes, and a creamy Mornay sauce, created in the 1920s by the Chef of the Brown Hotel in Louisville, Kentucky. The Hot Brown still is served today at the Brown Hotel, and you can find many variations of the delectable sandwich throughout Kentucky and beyond. When I came across a recipe for a Cheesy Kentucky Hot Brown Quiche by Melissa’s Southern Style Kitchen, I was inspired. After some experimenting with flavors, cheeses, and textures, I have come up with a Hot Brown Quiche that I believe honors the original Hot Brown. While we serve it for breakfast as part of our three-course breakfast, it also would be great for brunch, lunch, or dinner. We hope you enjoy this as much as we do here at Pinehurst Inn Bed & Breakfast.  

Prep Time: 1 Hour and 50 Minutes
Cook Time: 1 Hour and 10 Minutes
Total Time: 3 Hours
Servings: 12 (Two 8" quiches, baked in classic tart pans with removable bottoms)

Ingredients:

  • PIE CRUST:
  • 3 cups all-purpose flour
  • 1 TBLSP sugar
  • 1 tsp salt
  • 1 cup cold butter (2 sticks), cubed
  • 3/4 cup ice cold water
  • FILLING:
  • 5-6 Roma tomatoes, sliced
  • 2 cups cooked turkey, chopped
  • 8 thick sliced bacon, diced
  • 7 large eggs
  • 1 1/2 cups heavy whipping cream
  • 2 TBLSP Dijon mustard
  • 2 tsp Tabasco (or your favorite hot sauce)
  • 1/2 TBLSP onion powder
  • 2 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 4 green onions, sliced
  • 2 cups grated white cheddar cheese
  • 1 cup grated parmesan cheese
  • TOPPING:
  • 1/2 cup panko breadcrumbs
  • 6 TBLSP (or 1/4 cup + 2 TBLSP) grated parmesan cheese
  • 3 TBLSP melted butter
  • Parsley, chopped

Instructions:

  1. PIE CRUST:
    Whisk together flour, sugar, and salt. Cut in cold butter cubes until it resembles coarse crumbs, with pieces no larger than a pea (I typically use a pastry blender). Add ice cold water and mix with large silicone or wooden spoon until dough starts to come together. Add more water (one teaspoon at a time) if dough looks too dry, or add more flour (one tablespoon at a time) if dough looks too wet.

    Turn dough onto lightly floured surface and bring together into a ball. Slightly flatten dough and fold in half, flatten and fold one or two more times. Wrap in plastic and refrigerate at least 30 minutes.

    Preheat oven to 425 degrees.

    After 30 minutes, divide dough into four (4) equal pieces. You will only be using 2 pieces. You can freeze the remaining dough for another time.

    Roll each piece into a 10" circle and place into an 8" classic tart pan making sure to bring dough up the sides to the top of the pan. Line dough with parchment paper and fill with beans or use pie weights to par-bake crust. Bake pie crust for about 15 minutes, until the crust is very lightly golden. Remove crust from oven and remove weights and parchment paper and let cool.

    Reduce oven temperature to 350 degrees.

  2. FILLING:
    Line a plate or counter with a couple of paper towels and arrange the Roma tomato slices on the paper towels in a single layer and lightly sprinkle with salt. Let rest while you prepare the other ingredients.

  3. Fry bacon until lightly browned, then remove from pan and drain on a paper towel.

  4. In large bowl, whisk eggs, then add heavy whipping cream, Dijon mustard, Tabasco, onion powder, garlic salt, black pepper, and nutmeg and whisk until combined. Add green onions and thoroughly combine.

  5. In small bowl, mix together white cheddar and parmesan cheeses.

  6. TOPPING:
    In a small bowl, mix together breadcrumbs, parmesan, and butter.

  7. ASSEMBLY:
    Place tart pans on large foil lined cookie sheet.

    Layer each pie crust with a 1/2 cup of the cheese mixture.

    Top each pie with 1 cup of turkey and one half of the bacon.

    Then top each with another 1/2 cup of the cheese mixture.

    Divide egg mixture between each pie.

    Divide the remaining cheese mixture between the two pies.

    Top each pie with tomato slices, dividing the tomatoes between each pie.

    Divide the topping between the two pies and evenly distribute over the tomatoes.

  8. Place quiches on middle shelf in oven and bake at 350 degrees for 50-55 minutes, until the egg mixture appears set (just slightly jiggly in the middle) and the crust is golden brown. Let cool for 10 minutes, then remove from tart pan. Cut each pie into six pieces, top with fresh chopped parsley, serve, and ENJOY!

Leave a Reply

Your email address will not be published. Required fields are marked *