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spicy roast beef & pepper jack cheese quiche

(1)
karenella1 avatar
Recipe by
Martha Price
@karenella1
San Jose, CA

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.

(1)
yield 4 - 8
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For spicy roast beef & pepper jack cheese quiche

  • 1
    refrigerated folded pie crust (from 15 oz package)
  • 1 c
    shredded pepper jack cheese
  • 1 c
    shredded swiss cheese - or cheddar
  • 1 and 1/2 c
    finely chopped leftover roast beef
  • 1 c
    heavy cream
  • 4
    eggs
  • 1/4 tsp
    dry mustard
  • 1/4 tsp
    black pepper

How To Make spicy roast beef & pepper jack cheese quiche

  • 1
    Pre-heat oven to 325º.
  • 2
    Unfold pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate.
  • 3
    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.
  • 4
    Bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Serve.
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