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Roast Beef Quiche Recipe

Photo by: Taste of Home

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I took a traditional quiche recipe and adapted it by replacing the ham with beef. It is a great way to use left over beef roast or steak.—Glenda Parsonage, Maple Creek, Saskatchewan

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6-8 Servings
Prep: 10 min. Bake: 35 min. + standing

Ingredients

1 unbaked pastry shell (9 inches)
1-3/4 cups finely chopped cooked roast beef
1/4 cup chopped green onions
1 tablespoon all-purpose flour
4 eggs
1/2 cup evaporated milk
1 tablespoon steak sauce
1/8 teaspoon each dill weed, dried basil and dried oregano
Salt and pepper to taste
2 cups (8 ounces) shredded cheddar cheese
1/2 cup chopped green pepper

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Reduce heat to 375°. Sprinkle beef and onions into the crust.
In a bowl, beat the flour and eggs until smooth. Add milk, steak sauce and seasonings; beat until smooth. Stir in cheese and green pepper. Pour into crust.
Bake for 25 minutes or until center is set. Let stand for 10 minutes before cutting. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 380 calories, 25 g fat (13 g saturated fat), 177 mg cholesterol, 371 mg sodium, 18 g carbohydrate, trace fiber, 20 g protein.

Roast Beef Quiche published in Quick Cooking May/June 2000, p7

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