Spicy Roast Beef & Pepper Jack Cheese Quiche

Martha Price


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 vote
4 - 8
15 Min
55 Min


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
1/4 tsp
dry mustard
1/4 tsp
black pepper


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

About Spicy Roast Beef & Pepper Jack Cheese Quiche

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