Roast Beef & Potato Quiche
"A great way to use leftover roast beef or pot roast"
Original is 6 servings
Ingredients
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.