Steak Quiche
Yield: 6-8 Slices | Prep Time: 25 Minutes | Cook Time: 40 Minutes


  • 1 frozen, unbaked pie shell
  • 2 tsp. olive oil
  • ½ onion, diced
  • ½ bell pepper, diced
  • 1 C. cooked steak, chopped
  • 1 C. shredded Cheddar cheese


  • 4 eggs
  • 1 C. half & half
  • 2 Tbsp. fresh chopped parsley
  • ¼ tsp. salt
  • ¼ tsp. pepper


  1. Preheat oven to 425°F.
  2. Thaw pie crust for 10 minutes at room temperature. Place on a baking sheet and prick the bottom and sides with a fork. Bake for 15 minutes. Remove from the oven and allow to cool.
  3. Reduce oven temperature to 375°F.
  4. In a non-stick skillet, heat the olive oil over med-high heat.
  5. Add the onion and peppers and sauté for 5-8 minutes or until tender.
  6. Layer chopped steak over the bottom of the pie shell then top with the cooked peppers and onions.
  7. Top with the shredded cheese; spread evenly.
  8. In a large bowl, whisk together the eggs, half & half, parsley, salt and pepper.
  9. Pour egg mixture into the pie shell.
  10. Place in the oven and bake for 35-40 minutes or until the center is set.
  11. Allow to cool for a few minutes before slicing.

Other leftover options:
In place of the onion and pepper, try adding other holiday meal leftovers such as cooked Brussels sprouts or asparagus. You’ll need about 1 cup of chopped, cooked vegetables. These vegetables would pair well with Gruyere, mozzarella, or goat cheese in place of the Cheddar.