philly cheesesteak quiche

(1 rating)
Recipe by
Tiffany Pennington
Greenville, NY

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

  • 1
    unbaked deep dish pie shell
  • 1/2 lg
    onion, thinly sliced
  • 1 lg
    green bell pepper, quartered, seeded, thinly sliced
  • 3 lg
    eggs, beaten
  • 1 1/2 c
    whole milk
  • 1 pinch
    freshly grated nutmeg
  • 1/2 tsp
    salt
  • freshly ground black pepper
  • 4 oz
    deli roast beef, cut into thin strips
  • 1 Tbsp
    Worcestershire sauce
  • 1 tsp
    minced garlic
  • 1 c
    grated cheese, cheddar or provolone

How To Make philly cheesesteak quiche

  • 1
    Prepare 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.
  • 2
    While the skillet is busy, beat the eggs and milk together. Blend in the nutmeg, 1/2 tsp salt, and some ground black pepper.
  • 3
    Add 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.
  • 4
    Remove the filling from the skillet when finished. Allow to cool for 5 minutes before adding to the custard mixture.
  • 5
    Add to the custard mixture the meat/veggie filling and grated cheese.
  • 6
    Pour the mixture into the pie crust.
  • 7
    Bake 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.

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