Kentucky Hot Brown Quiche

Name: Kentucky Hot Brown Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup cooked bacon, crumbled; 1 cup roasted cherry tomatoes; 1 tablespoon all-purpose flour; 2 cups milk; 1 cup shredded Gruyere cheese; 6 large eggs; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 package refrigerated pie crusts

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Let’s talk comfort food. Remember those chilly Sunday afternoons at Grandma’s, with the smell of roasting turkey wafting? How do I get through the house? What is a Kentucky hot brown quiche? single, glorious slice. What is a hot brown sandwich like? Is it possible to eat quiche smothered in Mornay sauce? Is this dish worth trying? The creamy, cheesy filling with the salty bacon and savory turkey is simply divine!

What is Kentucky hot brown quiche?

Think of it as a savory custard pie, but way more exciting! Kentucky Hot Brown Quiche is essentially a delicious marriage between the iconic Kentucky hot brown. What is the difference between quiche and sandwich? You’ve got your flaky crust, a rich and creamy egg base, and then the stars of the show: The actors. Slices of roasted turkey, crispy bacon, and that decadent Mornay sauce, all baked to golden brown. What’s a comfort food experience? Even a cozy dinner.

Why you will love this recipe?

Oh, where do I even begin? First and foremost, the flavor is out of this world. The combination of smoky bacon, savory turkey, and that luscious Mornay sauce is just irresistible. But beyond the taste, this quiche is surprisingly easy to make. Seriously! Don’t let the name intimidate you. It’s way simpler than you think, and you can even use pre-made pie crust to save time. What I love most about this is that it’s so versatile. It’s perfect for a fancy brunch with friends, but it’s also a lifesaver on busy weeknights when you need a quick and satisfying meal. Plus, it’s pretty budget-friendly – you can use leftover turkey from Thanksgiving or Christmas, which makes it even more appealing. If you’re a fan of easy and tasty recipes like a classic Lorraine quiche but want something with a little extra oomph, this Kentucky Hot Brown Quiche is your answer! My family begs me to make it for every holiday!

How do I make Kentucky hot brown quiche?

Quick Overview

How do I make this Kentucky hot brown quiche? How do I make a crust? Start by prepping your crust, then whisking together the egg mixture. Next comes layering in all that delicious Hot Brown goodness – the turkey, bacon, and a generous amount of sour cream. What is Mornay sauce? What is the best way to cook a chicken in the oven? What is the best part? You can customize it with your favorite cheeses or veggies. I sometimes add a sprinkle of Gruyere for an extra nutty flavor!

Ingredients

For the Crust:
* 1 (9-inch) pie crust, store-bought or homemade. I usually go for store-bought to save time, but if you’re feeling ambitious, a homemade crust is the best. Always a winner! * 1 tablespoon flour (for dusting)

For the Quiche Filling:
* 6 large eggs. Use the freshest eggs you can find – they make all the difference in the texture.
* 1 cup heavy cream. Don’t skimp on this! It’s what makes the quiche so rich and creamy.
* 1/2 cup milk. Whole milk is best, but 2% will work in a pinch.
* 1/4 teaspoon salt. Adjust to your taste.
* 1/4 teaspoon black pepper. Freshly ground is always best.
* 1/4 teaspoon nutmeg. Just a pinch adds a lovely warmth.
* 1 cup shredded Swiss cheese. Gruyere is also a great option for a nuttier flavor.
* 1/2 cup shredded cheddar cheese. Sharp cheddar adds a nice tang.

For the Hot Brown Toppings:
* 1 1/2 cups cooked turkey, diced. Leftover turkey is perfect for this! * 6 slices bacon, cooked and crumbled. Crispy bacon is a must! * 1 cup Mornay sauce. Can you use store-bought or homemade parsley for garnish? Adds a pop of color and freshness.

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. Dust a clean surface with flour and gently roll out the pie crust if needed. Carefully transfer the crust to the prepared pie dish and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. I always blind-bake my crust for about 10 minutes before adding the filling – this helps prevent a soggy bottom!

Step 2: Whisk Eggs and Dairy

In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined. Make sure everything is nicely incorporated for that perfect creamy texture. Don’t over-whisk, though, as that can make the quiche tough.

Step 3: Add Cheeses

Stir in the shredded Swiss and cheddar cheeses into the egg mixture until evenly distributed. I love using a mix of cheeses, but you can definitely experiment with your favorites. Gruyere, Monterey Jack, or even a little bit of Parmesan would be delicious.

Step 4: Assemble the Quiche

Half of the diced turkey and crumbled bacon evenly over the bottom of a prepared pie. Sprinkle with sour cream and serve. I like to make sure the bacon is nicely distributed so that every slice has that smoky flavor.

Step 5: Pour Filling and Top

Pour the egg and cheese mixture over the turkey and bacon in the pie crust. Then, top with the remaining turkey and bacon. Gently spread the turkey and bacon so that it is evenly distributed in the egg custard.

Step 6: Bake

Bake in the preheated oven for 45-55 minutes, or until the quiche is set and the top is golden brown. To prevent the crust from burning, you can cover the edges with foil during the last 15-20 minutes of baking. I always check for doneness by inserting a knife into the center of the quiche – if it comes out clean, it’s ready!

Step 7: Add Mornay Sauce

How do I remove quiche from oven? Do not overdo Mornay sauce on top of quiche. Garnish with chopped fresh parsley. What makes this quiche a hot brown? If you don’t have time to make your own, store-bought works just fine!

Step 8: Slice & Serve

Slice the quiche into wedges and serve warm. This quiche is delicious on its own, but it’s also great with a side salad or some fresh fruit. I personally love serving it with a simple green salad with a light vinaigrette to balance out the richness of the quiche.

What should I serve it with?

This Kentucky Hot Brown Quiche is a star on its own, but it plays well with others!

For Brunch:What’s a good way to serve your Bloody Mary? A side of fresh fruit salad adds a refreshing touch. For a more substantial brunch, serve it alongside some breakfast potatoes or sausage. I like to set up a little brunch buffet with all the fixings!For Lunch:What’s a good green salad with vinaigrette dressing? Add a cup of creamy tomato soup to eat. Or try a bowl of Gazpacho during the summer months.For Dinner:Serve with roasted asparagus or green beans. What are some good ways to soak up Mornay sauce? I’ve even served it alongside a simple baked potato.For Cozy Snacks: Sometimes, a slice of this quiche is all you need for a satisfying snack. It’s great with a cup of coffee or tea. If you’re feeling fancy, add a dollop of whipped cream on top!

How do I make a Kentucky hot brown quiche?

What are some tricks to make a perfect quiche?What is the secret of blind baking?Don’t skip the blind-baking step! It ensures a crispy crust that won’T get soggy. I use pie weights, but you can also use dried beans or rice.Don’t Overbake:Overbaking can result in a dry, rubbery quiche. When the quiche is done, the center is just set and jiggles slightly when you shake the pan.Let it Rest:Is it safe to slice a quiche before serving? Is it falling apart?Customize your cheeses: What areExperiment with different cheese combinations. What are some good ways to serve Gruyere, Fontina, and blue cheese?How do I make my own Mornay?Homemade Mornay Sauce is surprisingly easy to make and tastes so much better than store-bought. All you need is butter, flour, milk, and cheese!Add some veggies: Is it healthyIs it necessary to add sautéed mushrooms, spinach, or onions to the filling?Spice it Up:What are some good side dishes to serve with quiche?

Storing and Reheating Tips

Here’s how to keep your Kentucky Hot Brown Quiche tasting amazing, even after it’s been stored!

Room Temperature: You can leave the quiche at room temperature for up to 2 hours. After that, it needs to be refrigerated. I always make sure to cover it loosely with plastic wrap or foil to prevent it from drying out.

Refrigerator Storage: Store the quiche in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before storing it.

Freezer Instructions: For longer storage, you can freeze the quiche. Wrap it tightly in plastic wrap, then in foil, and store it in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating: To reheat the quiche, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and bake for 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust won’t be as crispy.

Mornay Sauce Timing: If you’re planning to freeze the quiche, it’s best to add the Mornay sauce after reheating. This will prevent the sauce from becoming grainy or separated during the freezing process. Just warm the Mornay sauce separately and drizzle it over the reheated quiche before serving.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Use a gluten-free pie crust and ensure all your other ingredients are gluten-free. I’ve had great success with almond flour crusts. Just be sure to blind-bake it a little longer as gluten-free crusts can be a bit more delicate. You might also need to add a binder like xanthan gum to the filling to help thicken it.

Do I need to peel the zucchini?

This recipe doesn’t even use zucchini! However, if you were to add zucchini to another quiche recipe, I usually don’t peel it, especially if it’s young and the skin is thin. The skin adds a bit of color and extra nutrients. But if your zucchini is older and the skin is tough, peeling it might be a good idea. It’s really a matter of personal preference.

Can I make this as mini-quiches instead?

Definitely! Just use muffin tins instead of a pie dish. You’ll need to reduce the baking time – start checking them after about 20-25 minutes. Mini-quiches are perfect for parties or individual servings. I love making them for potlucks!

How can I make the crust extra flaky?

For an extra flaky crust, make sure your butter is ice-cold and cut it into the flour using a pastry blender or your fingertips. Don’t overwork the dough, and let it rest in the refrigerator for at least 30 minutes before rolling it out. I also like to use a little bit of shortening in addition to butter for extra flakiness.

What can I use instead of the Mornay sauce?

If you’re not a fan of Mornay sauce or just don’t have the ingredients on hand, you can use a simple cheese sauce or even just sprinkle extra shredded cheese over the top. A creamy béchamel sauce would also be a good substitute. But honestly, the Mornay sauce is what makes this quiche a true Hot Brown creation!

Final Thoughts

So there you have it – my take on the iconic Kentucky Hot Brown Quiche! It’s a delicious and satisfying dish that’s perfect for any occasion. Whether you’re looking for a show-stopping brunch centerpiece, a comforting dinner, or just a tasty snack, this quiche is sure to please. The combination of creamy, cheesy filling, savory turkey and bacon, and that decadent Mornay sauce is simply irresistible. If you enjoyed this recipe, you might also like my recipe for classic quiche Lorraine or my creamy spinach and artichoke quiche. Happy baking, friends! I can’t wait to hear how yours turns out. Don’t forget to leave a comment below and let me know what you think! And if you try any variations, be sure to share them with me – I’m always looking for new ideas!

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