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.
Servings: 6 servings
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 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.
Nutrition
Calories: 439kcal | Carbohydrates: 19g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 203mg | Sodium: 1500mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 42mg | Calcium: 515mg | Iron: 3mg
