Taste of Home
Roast Beef Quiche
TOTAL TIME: Prep: 10 min. Bake: 35 min. + standing
YIELD: 6-8 servings.
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
Ingredients
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1 unbaked pastry shell (9 inches)
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1-3/4 cups finely chopped cooked roast beef
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1/4 cup chopped green onions
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1 tablespoon all-purpose flour
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4 large eggs
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1/2 cup evaporated milk
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1 tablespoon steak sauce
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1/8 teaspoon each dill weed, dried basil and dried oregano
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Salt and pepper to taste
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2 cups shredded cheddar cheese
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1/2 cup chopped green pepper
Directions
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1.
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.
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2.
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.
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3.
Bake for 25 minutes or until center is set. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 346 calories, 20g fat (11g saturated fat), 174mg cholesterol, 370mg sodium, 18g carbohydrate (3g sugars, 0 fiber), 23g protein.
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