Spicy Roast Beef & Pepper Jack Cheese Quiche

1
Martha Price

By
@Karenella

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.

Rating:

★★★★★ 1 vote

Serves:
4 - 8
Prep:
15 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About Spicy Roast Beef & Pepper Jack Cheese Quiche

Course/Dish: Beef, Roasts, Savory Pies
Main Ingredient: Dairy
Regional Style: French
Other Tag: For Kids




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