Spicy Roast Beef & Pepper Jack Cheese Quiche
By
Martha Price
@Karenella
1
I made this many times when my daughter was growing up and now that she (and my sweetheart 4-year-old granddaughter) are back "in the nest" I'll be making it again. Even my "meat and potatoes" hubby likes it!
The original recipe calls for Swiss cheese, but I actually prefer cheddar - I use mild.
If I don't have leftover roast beef, I buy a chunk from the deli.
Low-Carbers: Either make this as listed and just don't take crust with your portion, or make without the crust. Good either way!
P.S. The spicy comes from the pepper jack cheese; add canned chilis if you want.
The original recipe calls for Swiss cheese, but I actually prefer cheddar - I use mild.
If I don't have leftover roast beef, I buy a chunk from the deli.
Low-Carbers: Either make this as listed and just don't take crust with your portion, or make without the crust. Good either way!
P.S. The spicy comes from the pepper jack cheese; add canned chilis if you want.
Rating:
★★★★★ 1 vote5
Serves:
4 - 8
Prep:
15 Min
Cook:
55 Min
Method:
Bake
Ingredients
-
1refrigerated folded pie crust (from 15 oz package)
-
1 cshredded pepper jack cheese
-
1 cshredded swiss cheese - or cheddar
-
1 and 1/2 cfinely chopped leftover roast beef
-
1 cheavy cream
-
4eggs
-
1/4 tspdry mustard
-
1/4 tspblack pepper
How to Make Spicy Roast Beef & Pepper Jack Cheese Quiche
- Pre-heat oven to 325º.
- Unfold pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate.
- In a medium bowl, combine the pepper jack cheese, Swiss or cheddar cheese and roast beef; mix well and spoon into the pie crust. Whisk together the remaining ingredients; pour over the roast beef and cheese mixture.
- Bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Serve.
