$40.00
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As featured in Kansas City Magazine & The Kansas City Star.
Back by popular demand!
If you know Kansas City, you know we love our BBQ. To celebrate our deeply-rooted and slow-smoked local food scene, our own René Bollier has teamed up with Executive Chef Philip Thompson at KC favorite Q39 to create the ultimate BBQ-lovers quiche featuring Q39's succulent Certified Angus Beef Brisket and Classic BBQ Sauce.
This unique quiche features caramelized onions, Calabrian chili peppers, chunks of Q39 smoked brisket, and Q39's Classic BBQ Sauce mixed with imported Swiss Gruyère and Emmentaler cheeses. Topped off with a drizzle of more BBQ sauce, each savory slice is the ultimate embodiment of traditional Kansas City-meets-traditional Swiss.
The creation is a decadent meal, perfect for any time of day (breakfast, lunch or dinner). Store in the fridge or save in the freezer for last-minute meal plans.
Available seasonally (in October and November) while supplies last.
Click the tabs to view details.
STORAGE:
Refrigerate up to 1 week
Freeze up to 3 months.
REHEATING INSTRUCTIONS:
Return to room temperature.
Preheat oven and bake at 350 degrees for 18-20 minutes.
SIZE:
8" diameter x 1" deep
Serves 4-6 people (cut into 4-6 slices)
INGREDIENTS:
Gruyère Cheese, Emmentaler Cheese, Milk, Eggs, Cream, Flour, Butter, Q39 Brisket, Q39 Classic BBQ Sauce*, Onions, Calabrian Peppers, Garlic, Spices.
Contains milk, eggs and flour. Made in a facility with nuts.
*Q39 CLASSIC BBQ SAUCE INGREDIENTS: water, sugar, tomato paste, dark brown sugar, honey, distilled vinegar, molasses, apple cider vinegar, salt, natural smoke flavor, onions, monosodium glutamate, modified food starch, tamarind extract, garlic (with water and phosphoric acid), spices (including paprika, chili pepper and mustard), dehydrated onion, citric acid, caramel color, potassium sorbate and sodium benzoate (preservatives), natural flavors (with propylene glycol and water), oil of orange.
Click the "About" tab for more.
How it's made:
Caramelized onions and garlic are roasted to a dark golden and added to a blend of peppers, onions, chunks of Q39's smoked brisket and layers of Q39's classic BBQ sauce along with Calabrian peppers, a spicy italian pepper used in pastas and pizza throughout the southern area of Switzerland. We top this off with a blend of imported Gruyère and Emmentaler cheeses, all held together with a savoy custard and topped with a final drizzle of Q39’s classic BBQ sauce.
Watch René making the quiche here.
About Q39:
Q39 was born out of the competition BBQ circuit. Established in 2014, founder and chef Rob Magee dedicated his business to offering an elevated BBQ experience, serving favorites like Certified Angus Beef Brisket, Smoked and Charred Half Chicken, and Pork Spare Ribs, all prepared by classically trained chefs in their open kitchen.
Read more about Q39 here.
