philly cheesesteak quiche
(1 rating)
This is my recipe that won First Place in a quiche bake-off that we held in my department today. I used a blend of mild and extra sharp cheddar cheeses, but use any cheese that suits your concept of Philly cheesesteak.
(1 rating)
yield
6 -8
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For philly cheesesteak quiche
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1unbaked deep dish pie shell
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1/2 lgonion, thinly sliced
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1 lggreen bell pepper, quartered, seeded, thinly sliced
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3 lgeggs, beaten
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1 1/2 cwhole milk
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1 pinchfreshly grated nutmeg
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1/2 tspsalt
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freshly ground black pepper
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4 ozdeli roast beef, cut into thin strips
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1 TbspWorcestershire sauce
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1 tspminced garlic
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1 cgrated cheese, cheddar or provolone
How To Make philly cheesesteak quiche
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1Prepare the unbaked pie shell. Preheat the oven to 375 degrees F. Preheat a 10-12" skillet on medium heat. Grease the skillet with oil/butter (your choice, but I prefer butter). Add the sliced onion and green pepper. Cook the onions and peppers until they are tender (not mushy); about 10 minutes.
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2While the skillet is busy, beat the eggs and milk together. Blend in the nutmeg, 1/2 tsp salt, and some ground black pepper.
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3Add the deli roast beef, Worcestershire sauce, and garlic to the skillet. Stir while continuing to cook another 3-5 minutes. Taste the filling and check the seasoning.
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4Remove the filling from the skillet when finished. Allow to cool for 5 minutes before adding to the custard mixture.
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5Add to the custard mixture the meat/veggie filling and grated cheese.
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6Pour the mixture into the pie crust.
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7Bake the quiche for 45 minutes at 375 F. Use a clean sharp knife to test for doneness (poke the center and see if it comes out clean). The center should not jiggle. If not done, continue cooking for another 5-10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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