Cheesy Kentucky Hot Brown Quiche

• Meat

  • 6 slices Bacon, cooked and crumbled
  • 1 cup Turkey

• Produce

  • 2 Green onions
  • 1 tsp Onion powder
  • 1 tbsp Parsley
  • 2 tbsp Pimento
  • 4 Roma tomatoes, sliced 1/4-inch slices

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Garlic salt
  • 1/8 tsp Nutmeg, ground

• Bread & Baked Goods

  • 1 (9 inch deep dish frozen pie crust
  • 3 tbsp Panko bread crumbs

• Dairy

  • 2 tbsp Borden shredded parmesan or grated parmesan cheese
  • 2 cups Borden triple cheddar cheese blend
  • 1 tbsp Butter
  • 1 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 (9) inch deep dish frozen pie crust
• 4 Roma Tomatoes, sliced ¼-inch slices
• 1 cup chopped turkey
• 6 slices bacon, cooked and crumbled
• 2 cups shredded Borden Triple Cheddar Cheese Blend
• 5 large eggs
• 1 cup heavy cream
• 2 green onions, chopped
• 2 Tbsp diced pimento, well drained (optional)
• 1½ tsp garlic salt
• 1 tsp onion powder
• 1 tsp Dijon mustard
• ½ tsp black pepper
• ⅛ tsp ground nutmeg
• 2 Tbsp Borden shredded Parmesan or grated Parmesan cheese
• 3 Tbsp Panko Bread crumbs
• 1 Tbsp butter, melted
• 1 Tbsp chopped parsley

Directions

• Preheat the oven to 350°F. Place the frozen pie shell on a baking sheet. Prick the bottom several times using a fork then set aside.
• Lay the tomato slices on a paper towel in a single layer and very lightly sprinkle with salt.. Press another paper towel on top. Sit for 10 minutes.
• Sprinkle the bottom of the pie shell with ⅓ of the Borden shredded Triple Cheddar cheese.
• Top with turkey and bacon and ⅓ of the Borden shredded Triple Cheddar cheese.
• In a medium size mixing bowl, whisk together the eggs, cream, green onion, pimento, garlic salt, onion powder, Dijon, black pepper and nutmeg until fully combined.
• Pour carefully over the turkey and bacon making sure its evenly distributed. Sprinkle the top with the remaining Borden shredded Triple Cheddar cheese.
• Arrange the tomato slices over the shredded cheese. (You may need 14-16 slices total depending on how theyre arranged)
• Toss the Parmesan and Panko with the melted butter. Sprinkle over the tomatoes.
• Carefully place into the oven and bake for 50-60 minutes or until the center is set when gently shaken and the top is golden. Cover the edges of the crust with aluminum foil, if needed to prevent over browning.
• Allow to cool to warm before cutting. Serve warm or at room temperature.