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Roast Beef Quiche

Total Time

Prep: 10 min. Bake: 35 min. + standing

Makes

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

  • 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 large 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 shredded cheddar cheese
  • 1/2 cup chopped green pepper

Directions

  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.
  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.
  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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