A tasty and filling way to use leftovers, this easy, savory Roast Beef Quiche will delight the whole family. Perfect for brunch or dinner.
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Table of contents
Recipes with Roast Beef Leftovers
Y’all, I’m a big believer in using leftovers. It’s economical, and I always feel guilty throwing away food when there are so many people in the world without it!
That’s why this Roast Beef Quiche is so awesome: it tastes amaaaaaaazing and lets me reuse all my leftover roast beef from Sunday dinner! 😍
Trust me, if you need a fresh meal idea, this quiche will solve your problem! This has become our favorite way to repurpose leftover roast beef!
Plus, Roast Beef Quiche is super versatile. You could even add some of the leftover carrots and potatoes from your roast beef dinner if you really wanted to!
I don’t know about you, but I love meals that disguise themselves as “new” meals. (It takes all the guesswork out of planning menus for the week, too.)
My kiddos think they’re eating “pie” for supper, so it just makes it that much better! It’s great for picky eaters!
So, don’t throw away those leftovers, y’all! Bake ‘em into this quiche and repurpose those leftovers! I hope you enjoy this recipe! 😊
Roast Beef Quiche: Ingredients & Equipment
For this Roast Beef Quiche recipe, you’ll need …
Ingredients
- pastry pie crust – you’ll want a 9-inch one. You can make your own or get it premade, whichever is easiest for you!
- large eggs – hard to make a quiche without them!
- cooked roast beef and green onions – your first delicious quiche fillings.
- green pepper, milk, cheddar cheese, flour, and steak sauce – more flavors and additions for the quiche.
- dill weed, dried basil, dried oregano – your quiche herbs and seasonings.
- salt and pepper – to taste.
Equipment
- aluminum foil – this is for baking your crust!
- bowl – for making your quiche mixture, of course.
How to make Roast Beef Quiche
First, prep your crust. Preheat your oven to 400° F. Prick the crust several times. Loosely ball up a piece of aluminum foil (about 12×18-inch) and place it in the center of the crust. Bake the crust for 5 minutes. Carefully remove the foil ball, and bake the crust for 5 minutes longer.
Second, make your filling. Reduce the oven heat to 375° F. Sprinkle beef and green onions into the crust. In a bowl, beat flour, eggs, milk, steak sauce, dill weed, basil, oregano, and salt. and pepper. Add green peppers and cheese and mix it well. Pour the filling into the crust.
Finally, bake the quiche and enjoy! Bake your quiche for 25-30 minutes or until the center is set. Allow it to stand for 10 minutes before cutting, then chow down!
Roast Beef Quiche: FAQs
It’ll give you about 6 servings of Roast Beef Quiche.
This recipe takes about an hour. You’ll need 20 minutes to prep the ingredients and about 40 minutes to cook the quiche.
Quiche is done when the center is set, and the top is golden brown. You can also insert a knife or toothpick into the center to check if it comes out clean.
Properly stored in an airtight container, this recipe is good for 3-4 days.
This Roast Beef Quiche can be reheated in the oven at 350°F for 10-15 minutes, in the microwave for 1-2 minutes, or until heated through.
I recommend …
– mozzarella cheese (it becomes so gooey!), pepper jack, blue cheese, or gruyere
– mushrooms
– caramelized onions
– bacon or ham (especially if the bacon is thick)
– chopped, roasted, fried, or boiled potato cubes
– carrots
– sweet potatoes
Other recipes you may enjoy
Roast Beef Quiche
A tasty and filling way to use leftovers, this easy, savory Roast Beef Quiche will delight the whole family. Perfect for brunch or dinner.
Ingredients
- 1 unbaked pastry pie crust (9-inch)
- 1-3/4 cup cooked roast beef, chopped
- 1/4 cup green onions, chopped
- 1/2 cup green pepper, chopped
- 2 cups (8 oz.) Cheddar cheese, shredded
- 1 tablespoon all-purpose flour
- 4 large eggs, beaten
- 1/2 cup milk
- 1 tablespoon steak sauce
- 1/8 teaspoon dill weed
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Preheat oven to 400° F. With a fork, prick the crust several times. Loosely ball up a piece of aluminum foil (about 12x18-inch) and place it in the center of the crust. Bake the crust for 5 minutes. Carefully remove the foil ball. Bake an additional 5 minutes longer.
- Reduce the heat to 375°F.
- Sprinkle the beef and green onions evenly into the crust.
- In a medium bowl, beat the flour, eggs, milk, steak sauce, dill weed, basil, oregano, salt, and pepper until well combined. Add in the green peppers and cheese and mix well. Pour the mixture into the crust.
- Bake for 25-30 minutes or until the center is set.
- Allow the quiche to stand for 10 minutes before cutting.
Notes
- Quiche can be reheated in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes, or until heated through.
- Properly stored in an airtight container, this quiche can last for 3-4 days in the refrigerator.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Oversized Cutting Board, 3 Piece, Non-Slip, Extra Large Thick Chopping Boards, Dishwasher Safe, Non-Porous, Set of 3 -
Chef Knife - 8 Inches -
Heavy Duty Aluminum Foil -
Silicone Spatula Set of 4 -
11-Inch Silicone Balloon Whisk -
Pyrex Glass Mixing Bowl Set (3-Piece) -
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set -
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 510Total Fat: 33gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 373mgSodium: 4252mgCarbohydrates: 27gFiber: 2gSugar: 6gProtein: 94g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on August 10, 2012. Updated on January 24, 2023.
Oh I am ALL over this! Wow. YUMMMMMMMM
Thanks for sharing at Weekend Potluck! I am going to share this on my facebook page and am printing as we speak.
Hugs,
~T
I use quiche as refrigerator velcro too. 🙂 It's one of my favourite ways to use up leftovers. 🙂 This one sounds wonderful.
I've never thought to make a dinner quiche! Thanks for coming by Foodie Friday!
Roast Beef Quiche? YES PLEASE!
this looks fantastic. Thanks for sharing on foodie friends friday.. remember to come and vote today.
http://marlys-thisandthat.blogspot.com
I have never seen quiche with roast beef. I'll have to try it. I’m so glad you linked this up at One Creative Weekend!
I love being creative with leftovers but I always have the hardest time finding roast beef recipes using leftovers that seem appealing to me. This looks delicious and I can't wait to try it 🙂
Found you from Blessed with Grace's link up. This looks delicious and sounds like a perfect way to use leftover roast beef. Pinning it now! 🙂
What a great quiche! I love that you've re-purposed your leftovers to make a new meal. Our leftovers are usually put into individual servings and packed with lunch.
Stopping by from Hunk of Meat Monday (#6 Beef Burgers with Bacon and Red Onion)
Amber @ The Cook's Sister
Wow, I never thought of putting roast beef into a quiche. Great way to use up leftovers!
Hello.
My first time here. Visiting from Kathe's blog hop.
My wife doesn't like to throw away food and always surprises me with leftovers that to me always taste like something new (smile). I love quiche, but I've never had it with roast beef before. This looks delicious. Can you see me doing some virtual tasting? (LOL)
Thanks for sharing.
E is for: The Eyes Of Life
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
I love quiche but hadn't thought about using up leftovers in one. Thanks so much for sharing on Tout It Tuesday. Hope to see you tomorrow.
Sounds delightful!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Made this tonight and it was quite tasty- the A1 sauce really gives it a great flavor. I was wondering though when you put the cheese in. You didn't mention that and I added it on top of the beef but had trouble getting the egg mixture to set then. Do you usually put it on top?
I fixed that on the blog and printable 🙂 Thank you for letting me know! Depending on your oven, you may need to cook it a little longer. The center should be set before it comes out of the oven – and it needs to rest before cutting. Hope this helps!
Trying this tonight with canned venison instead of roast beef. No steak sauce, so substituting 1/2 and 1/2 ketchup and Worcestershire. 🙂 Thanks for the inspiration.
Awesome! I would love to hear how it is with those changes! 🙂