LOCATION: Recipes >> Entrée Pies >> Quiche 84
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Quiche 84
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Roast Beef Quiche
Yield: 6-8 Servings
1 unbaked pastry shell (9 inches)
1-3/4 cups finely chopped cooked roast beef
1/4 cup chopped green onions
1 tablespoon 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
Line unpricked pastry shell with a double thickness of heavy-duty
foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5
minutes longer. Reduce heat to 375 degrees. Sprinkle beef and
onions into the crust. In 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. Bake for 25
minutes or until center is set. Let stand for 10 minutes before
cutting.
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