Hot Brown Quiches & Seelbach Cocktail

Hot Brown Quiche

• 4 eggs
• 1 cup milk
• Salt and pepper to taste
• ¾ cup roast turkey (diced)
• 4 strips of cooked bacon (crumbled)
• 2 Roma tomatoes (diced)
• 4 – 6 slices of toasted sourdough bread
• ½ cup to 1 cup of Mornay sauce (see Hot Brown recipe)
• ¼ cup shredded Romano cheese
• Paprika and parsley for garnish

Cut toast with small cookie cutter to fill bottom of 24 count mini muffin pan.

Whisk together eggs and milk. Salt and pepper to taste. Add turkey, bacon and half of tomato.

Slowly pour mixture into each cup, pressing down bread as adding to fill.

Bake in a 325-degree oven for 10 – 15 minutes or until just set.

Top each mini quiche with ½ to 1 tablespoon of Mornay, then sprinkle with Romano and evenly distribute remaining tomato.

Return to oven, baking an additional 5 – 10 minutes until golden brown.

Garnish with a dusting of paprika and a pinch of parsley.

Seelbach Cocktail

• 1 ounce bourbon
• ½ ounce orange liqueur
• 7 dashes Angostura bitters
• 7 dashes Peychaud’s bitters
• 5 ounces sparkling wine
• Orange peel for garnish

Pour first 4 ingredients into a champagne flute and stir. Top with champagne and garnish with an orange twist.