spicy roast beef & pepper jack cheese quiche
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.
prep time
15 Min
cook time
55 Min
method
Bake
yield
4 - 8
Ingredients
- 1 - refrigerated folded pie crust (from 15 oz package)
- 1 cup shredded pepper jack cheese
- 1 cup shredded swiss cheese - or cheddar
- 1 and 1/2 cups finely chopped leftover roast beef
- 1 cup heavy cream
- 4 - eggs
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
How To Make spicy roast beef & pepper jack cheese quiche
-
Step 1Pre-heat oven to 325º.
-
Step 2Unfold pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate.
-
Step 3In 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.
-
Step 4Bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Roasts
Category:
Savory Pies
Culture:
French
Tag:
#For Kids
Keyword:
#cheese
Keyword:
#spicy
Keyword:
#can-be-low-carb
Ingredient:
Dairy
Method:
Bake
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