Spicy Roast Beef & Pepper Jack Cheese Quiche
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 vote5
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
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.