“AMJ’s Not Just for Breakfast “Cheesesteak Quiche
Ingredients
½ pound shaved sirloin steak meat, coarsely chopped
1 cup onions, diced
2 tablespoons canola oil
½ cup pepper jack cheese, shredded
5 eggs, beaten
1 cup cream
1" x 9" deep par-cooked prepared piecrust*
½ teaspoon ground black pepper
Directions
Chop the shaved sirloin into coarse pieces.
Sauté chopped steak and onions in a sauté pan with oil until meat is browned through. Set aside to cool slightly for 10 minutes. Fold in cheese and let sit.
In a large bowl, beat eggs and cream together with black pepper until thoroughly mixed.
Spread steak and cheese mix onto bottom of par-cooked piecrust, then pour egg mixture over the top and bake at 350° F for 30 minutes.
Cover cheesesteak quiche with foil and turn off oven. Let the quiche set for 10 minutes, then serve.
*Tip: To par-cook, prick crust with fork and bake for 5–7 minutes at 350° F, be sure not to let it burn; par-cooking is to prevent the shell from being soft and wet at the bottom and also from bubbling up or having the crust sag.
