Philly Cheesesteak Quiche Recipes

PHILLY CHEESESTEAK QUICHE

This is my own 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." This recipe fills a 9-inch foil pie pan.

Provided by Tiffany Pennington

Categories Eggs

Time 1h10m

Number Of Ingredients 17

Philly Cheesesteak Quiche image

Steps:

1. Prepare the unbaked pie shell. Preheat the oven to 375F. Preheat a 10-12" skillet on medium heat.
2. Grease the skillet with oil/butter (your choice, but I prefer butter) and add the sliced onion and green pepper. Cook the onions and peppers until they are tender (not mushy) - about 10 minutes.
3. While the skillet is busy, beat the eggs and milk together, and blend in the nutmeg, 1/2 tsp. salt and some ground black pepper.
4. Add the deli roast beef, worchestshire sauce and garlic to the skillet and stir while continuing to cook another 3-5 minutes. (Taste the filling and check the seasoning!) Remove the filling from the skillet when finished and 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. Mix well and pour into the pie shell.
6. Bake the quiche for 45 minutes at 375F. 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 another 5-10 minutes.)

Ingredients

BASIC CUSTARD
3 eggs (large-ish), beaten
1 1/2 c whole milk
1 pinch freshly grated nutmeg
freshly ground black pepper
1/2 tsp salt
FILLING - TO BE COOKED IN A 10-12" SKILLET
1/2 large onion, thinly sliced
1 green bell pepper, quartered, seeded & thinly sliced
4 oz deli roast beef, cut into thin strips
1 Tbsp worcestershire sauce
1 tsp minced garlic
oil or butter for cooking
salt & pepper to taste
REMAINING INGREDIENTS
1 unbaked pie shell
1 c grated cheddar cheese

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