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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I took a traditional quiche recipe and adapted it by replacing the ham with beef. It is a great way to use left over beef roast or steak.Glenda Parsonage, Maple Creek, Saskatchewan Ingredients:
1 unbaked pastry shell (9 inches) |
1-3/4 cups finely chopped cooked roast beef |
1/4 cup chopped green onions |
1 tablespoon king arthur unbleached all-purpose flour |
4 eggs |
1/2 cup evaporated milk |
1 tablespoon steak sauce |
1/8 teaspoon each dill weed, dried basil and dried oregano |
salt and pepper to taste |
2 cups (8 ounces) shredded cheddar cheese |
1/2 cup chopped green pepper |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Reduce heat to 375°. Sprinkle beef and onions into the crust.
2. In a bowl, beat the flour and eggs until smooth. Add milk, steak sauce and seasonings; beat until smooth. Stir in cheese and green pepper. Pour into crust.
3. Bake for 25 minutes or until center is set. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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