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Roast Beef Quiche

 Roast Beef Quiche
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
6-8 ServingsPrep: 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 Eggland's Best 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.

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Roast Beef Quiche (continued)

Nutritional Facts: 1 serving equals 346 calories, 20 g fat (11 g saturated fat), 174 mg cholesterol, 370 mg sodium, 18 g carbohydrate, trace fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.