Cheesesteak Quiche

A Chef McCargo recipe

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.

cheesesteak quiche recipe

: Serves 6 (1 serving = 1/6 quiche)


  • 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
  • 1" x 9" deep par-cooked prepared piecrust*
  • ½ teaspoon ground black pepper

Nutrition Per Serving

Calories 504 cal
Total Fat 38 g
Saturated Fat 17 g
Trans Fat 0 g
Cholesterol 243 mg
Sodium 309 mg
Carbohydrates 24 g
Protein 18 g
Phosphorus 257 mg
Potassium 306 mg
Dietary Fiber 1.2 g
Calcium 132 mg


  1. Chop the shaved sirloin into coarse pieces.
  2. 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.
  3. In a large bowl, beat eggs and cream together with black pepper until thoroughly mixed.
  4. 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.
  5. 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.