Cheesesteak Quiche
Serves 6 (1 serving = 1/6 quiche)
Prep time: 15 minutes
Total time: 60 minutes
Description
Cheesesteak meets quiche in this delicious mash-up. Whether you love quiche, cheesesteaks or both, you’ll find this delish dish right up your alley. Great eating for any time of the day.
Directions
- Chop the shaved sirloin into coarse pieces.
- Sauté chopped steak and onions in a sauté pan with oil until meat is browned through. Set aside to cool slightly for 10 minutes. Fold in cheese and let sit.
- In a large bowl, beat eggs and cream together with black pepper until thoroughly mixed.
- Spread steak and cheese mix onto bottom of par-cooked piecrust, then pour egg mixture over the top and bake at 350° F for 30 minutes.
- Cover cheesesteak quiche with foil and turn off oven. Let the quiche set for 10 minutes, then serve.
*Tip: To par-cook, prick crust with fork and bake for 5–7 minutes at 350° F, be sure not to let it burn; par-cooking is to prevent the shell from being soft and wet at the bottom and also from bubbling up or having the crust sag.
Nutrition Per Serving
-
Calories527 cal
-
Total Fat19 g
-
Saturated Fat17 g
-
Trans Fat1 g
-
Cholesterol240 mg
-
Sodium392 mg
-
Carbohydrates22 g
-
Protein22 g
-
Phosphorus281 mg
-
Potassium308 mg
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Dietary Fiber1 g
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Calcium137 mg
Ingredients
- ½ pound shaved sirloin steak meat, coarsely chopped
- 1 cup onions, diced
- 2 tablespoons canola oil
- ½ cup pepper jack cheese, shredded
- 5 eggs, beaten
- 1 cup cream
- 1ʺ x 9ʺ deep par-cooked prepared piecrust*
- ½ teaspoon ground black pepper