Roast Beef & Potato Quiche

20m
Prep Time
25m
Cook Time
45m
Ready In

Recipe: #2125

November 06, 2011



"A great way to use leftover roast beef or pot roast"

Original is 6 servings

Nutritional

  • Serving Size: 1 (232.3 g)
  • Calories 358.2
  • Total Fat - 23.9 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 192.6 mg
  • Sodium - 592.4 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3.1 g
  • Protein - 19 g
  • Calcium - 424.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Line unpricked pastry shell with a double thickness of heavy-duty foil; bake 450 degrees F for 5 minutes; remove foil, then bake 5 minutes longer (reduce heat to 375 degrees F).

Step 2

Sprinkle beef, chopped onions and cubes potato into the crust.

Step 3

In a bowl whisk the flour and eggs until smooth, then add in milk, steak sauce, seasonings salt and pepper; beat until smooth.

Step 4

Stir in cheese and green bell pepper; pour into crust

Step 5

Bake (350 degrees F)for 25 minutes or until center is set; let stand for 10 minutes before cutting.

Tips


No special items needed.

0 Reviews

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