By Robert Trottmann

Serves 4

Quiche

6 eggs

1 ½ cups whole milk

1 cup roasted turkey leftovers, chopped

¼ cup tomato seeded and diced

¼ cup apple wood smoked bacon, cooked until crisp and finely chopped

1- 8-inch pie shell

Mornay sauce

2 ½ tbsp. butter

3 tbsp. all purpose flour

2 cups heavy cream

1 pinch nutmeg

2 oz. grated hard dry cheese (your choice), plus more for sprinkling

Salt and pepper to taste

Garnish

1 tbsp. paprika (Smoked Paprika really makes this dish shine)

2  Roma tomatoes, quartered

2 tbsp. parsley

To make the quiche batter, whisk eggs and whole milk together. Chill well.

Split the turkey, tomato and bacon evenly into the 8 pie shell. Pour in quiche batter, filling to the rim. Bake in a preheated oven at 325° for 10-15 minutes until set. The quiche should be golden brown and firm.

To make the Mornay sauce, first make a roux by melting the butter in a skillet over medium-low heat and adding the flour to it. Continue to cook and whisk to keep it from burning. Add cream and whisk in the roux to slightly thicken the sauce. Add nutmeg, cheese, and salt and pepper to taste.

Pour Mornay over the now cooked quiche. Sprinkle with the paprika and place evenly the pieces of Roma tomato on top. Sprinkle with remaining cheese and bake at 325° for 5-7 minutes or until sauce bubbles. Remove from oven and sprinkle with parsley. Serve immediately. Pairs with Sangiovese Rose’ or Primoris Chenin Blanc.