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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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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 & Substitutions
For this Roast Beef Quiche recipe, you will 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.
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.
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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
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Equipment
Ingredients
- 1 unbaked pastry pie crust, 9-inch
- 1 ¾ cup cooked roast beef, chopped
- ¼ cup green onions, chopped
- ½ cup green pepper, chopped
- 2 cups cheddar cheese, shredded, 8 oz.
- 1 tablespoon all-purpose flour
- 4 large eggs, beaten
- ½ cup milk
- 1 tablespoon steak sauce
- ⅛ teaspoon dill weed
- ⅛ teaspoon dried basil
- ⅛ 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 12×18-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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 10, 2012. Updated on January 24, 2023.
Wow, I never thought of putting roast beef into a quiche. Great way to use up leftovers!
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
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! 🙂
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 🙂
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!
this looks fantastic. Thanks for sharing on foodie friends friday.. remember to come and vote today.
http://marlys-thisandthat.blogspot.com
Roast Beef Quiche? YES PLEASE!
I've never thought to make a dinner quiche! Thanks for coming by Foodie Friday!
I use quiche as refrigerator velcro too. 🙂 It's one of my favourite ways to use up leftovers. 🙂 This one sounds wonderful.
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