Cheesesteak Quiche

Low Sodium Low Potassium Low Phosphorus High Protein No Shellfish Nut-Free American Chicken Breakfast

Cheesesteak Quiche

Low Sodium Low Potassium Low Phosphorus High Protein No Shellfish Nut-Free American Chicken Breakfast
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

  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.

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
  • Dietary Fiber1 g
  • 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

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
  • 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

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

  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.

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