Description
This Kentucky Hot Brown Quiche is a savory twist on the classic Southern Hot Brown sandwich, baked into a comforting quiche. Featuring a deep-dish pie crust filled with chopped turkey, Swiss cheese, crispy bacon, and diced tomatoes, all enveloped in a rich custard made from eggs, cream, and sour cream. Perfect for breakfast, brunch, or a hearty lunch.
Ingredients
Scale
Pie Crust
- 1 (9-inch) frozen deep-dish pie crust
Filling
- 1 cup cooked chopped turkey
- 1 cup shredded Swiss cheese
- â…“ cup cooked chopped bacon
- â…“ cup diced tomatoes
Egg Mixture
- 3 eggs
- 1 cup heavy cream or milk
- 3 tablespoons sour cream
- Salt & pepper to taste
Instructions
- Preheat oven: Set your oven to 350ºF (175ºC) and allow it to fully preheat to ensure even baking.
- Prepare filling: In the frozen deep-dish pie crust, evenly spread the cooked chopped turkey, cooked bacon, diced tomatoes, and shredded Swiss cheese to form the base layer.
- Make custard mixture: In a mixing bowl, whisk together the eggs, heavy cream (or milk), sour cream, salt, and pepper until the mixture is smooth and well combined.
- Assemble quiche: Pour the egg and cream mixture carefully over the layered ingredients in the pie crust, allowing it to seep evenly throughout.
- Bake: Place the quiche on the middle rack of the oven and bake for about 1 hour, or until the custard is set and the top is golden. A knife inserted near the center should come out clean.
- Rest before serving: Remove the quiche from the oven and let it rest for 5 to 10 minutes before slicing. This helps the custard to fully set and makes serving easier.
Notes
- You can substitute milk for heavy cream for a lighter version.
- Use fresh cooked turkey or leftover turkey for best flavor.
- For a vegetarian version, omit the turkey and bacon and add sautéed mushrooms or spinach.
- Make sure to fully thaw the frozen pie crust if preferred for a more even bake.
- Leftover quiche keeps well refrigerated for up to 3 days and reheats nicely.
