Description
A savory twist on the classic Kentucky Hot Brown, this cheesy quiche combines turkey, bacon, tomatoes, and creamy Mornay sauce in a flaky pie crust—perfect for brunch or dinner.
Ingredients
Units
Scale
- 1 9-inch pie crust, unbaked
- 1 cup cooked turkey breast, chopped
- 4 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Place the unbaked pie crust into a 9-inch pie dish and set aside.
- In a mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg.
- Layer the turkey, bacon, tomatoes, and cheeses evenly in the pie crust.
- Pour the egg mixture over the fillings.
- Bake for 35–40 minutes or until the center is set and the top is golden brown.
- Let the quiche rest for 10 minutes before slicing and serving.
Notes
- For a spicier version, add a pinch of cayenne pepper to the egg mixture.
- Use fresh roma tomatoes if cherry tomatoes are unavailable.
- This quiche can be made a day ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 155mg