Fluffy Roast Beef Quiche

Quiche has always been my go-to dish for family brunches. There’s something comforting about the combination of flaky crust and creamy egg filling that just makes everyone happy. When I discovered I could use leftover roast beef in a quiche, it was a total game-changer for our Sunday meals.

This roast beef quiche has become a regular request in our house, especially after big family dinners when we have extra meat to use up. It’s one of those dishes that feels fancy enough for company but is actually pretty simple to put together. I often prep everything the night before while I’m cleaning up after dinner, then just pop it in the oven the next morning.

Whether you’re looking for a way to use up yesterday’s roast or just want something different for breakfast, this recipe hits all the right notes. Plus, it’s just as good warm or at room temperature, which makes it perfect for lazy weekend mornings when everyone’s on their own schedule.

What Kind of Roast Beef Should I Use?

Leftover roast beef from Sunday dinner works perfectly in this recipe, but you’ve got plenty of options if you’re starting from scratch. You can use leftover prime rib, top round roast, or even deli roast beef – just make sure it’s sliced thick enough to chop into bite-sized pieces. If you’re buying deli meat, ask for it to be cut about 1/4 inch thick rather than paper-thin. For the best flavor, choose roast beef that’s cooked to medium or medium-rare, as well-done meat can become a bit tough when baked again in the quiche. Just avoid using rare roast beef since it might release too much liquid while cooking.

Options for Substitutions

This quiche recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Pie crust: While homemade or store-bought pie crust works great, you can use a refrigerated pie crust, or make it crustless by greasing the pie dish well. For a low-carb option, try a cauliflower crust.
• Roast beef: Don’t have leftover roast beef? You can use deli roast beef, leftover steak, or even ground beef (cooked and drained). Ham or turkey would work too if you’re looking for a different flavor.
• Cheddar cheese: Feel free to swap cheddar with Swiss, Gruyere, or a mix of your favorite melting cheeses. Just make sure to keep the same amount to maintain the right texture.
• Green bell pepper: Any color bell pepper works fine, or try using sautéed mushrooms, zucchini, or spinach instead.
• Milk: You can use half-and-half or heavy cream for a richer quiche. Non-dairy alternatives like unsweetened almond milk work too, but the texture might be slightly less creamy.
• Steak sauce: Worcestershire sauce makes a good substitute, or try Dijon mustard for a different but tasty twist.

Watch Out for These Mistakes While Baking

The biggest challenge when making a quiche is ending up with a soggy bottom crust – to prevent this, blind bake your pie crust for 10-12 minutes with pie weights before adding the filling, and make sure to pat your roast beef dry with paper towels to remove excess moisture. A common error is overfilling the crust, which can lead to spillage and uneven cooking – leave about 1/4 inch of space at the top and place the quiche pan on a baking sheet to catch any potential overflow. To ensure your quiche sets properly, avoid the temptation to check it too early or too often during baking – opening the oven door frequently can cause the filling to sink in the middle and become rubbery. For the creamiest texture, let the quiche rest for 15-20 minutes after baking, as cutting into it too soon will result in a filling that’s too loose and messy to serve neatly.

What to Serve With Roast Beef Quiche?

Since this hearty quiche already packs plenty of protein and cheese, I like to balance it out with some lighter sides. A simple mixed green salad with a light vinaigrette dressing works perfectly – the fresh, crisp lettuce provides a nice contrast to the rich, creamy quiche. For a more substantial meal, I’ll add some roasted vegetables like asparagus or Brussels sprouts, which complement the savory beef flavors really well. If you’re serving this for brunch, fresh fruit like berries or melon adds a sweet, refreshing element that rounds out the plate nicely.

Storage Instructions

Keep Fresh: Once your quiche has cooled completely, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3-4 days. This makes it perfect for quick breakfasts or easy lunches throughout the week!

Freeze: This roast beef quiche freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or pop it in a freezer-safe container. It’ll keep nicely for up to 2 months in the freezer. You can freeze individual slices too – just wrap them separately.

Reheat: To warm up your quiche, place it in a 350°F oven for about 15-20 minutes, or until heated through. If you’re in a hurry, you can microwave individual slices for 1-2 minutes, though the crust might not be as crispy. If reheating from frozen, let it thaw overnight in the fridge first.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 60-70 g

Ingredients

For the crust:

• 1 (9-inch) pie crust

For the filling:

• 1 tbsp all-purpose flour
• 1.75 cups cooked roast beef (cut into 1/2-inch cubes)
• salt
• 1/8 tsp dried basil
• 1/2 cup green bell pepper (diced into 1/4-inch pieces)
• 1/8 tsp dill
• 2 cups shredded cheddar cheese (sharp or medium cheddar works well)
• 4 large eggs (room temperature for better mixing)
• 1 tbsp steak sauce (A.1. is my go-to brand)
• black pepper
• 1/8 tsp dried oregano
• 1/4 cup green onions (thinly sliced)
• 1/2 cup milk (whole milk is recommended for richness)

Step 1: Preheat Oven and Prepare Crust

Preheat your oven to 400°F.

Take your crust and, using a fork, prick it several times to prevent it from puffing up during baking.

Take a piece of aluminum foil, approximately 12×18 inches, and loosely ball it up.

Place this foil ball in the center of the crust.

Place the crust in the preheated oven and bake for 5 minutes.

Step 2: Partially Bake the Crust

After the first 5 minutes of baking, carefully remove the foil ball from the crust.

Return the crust to the oven and bake for an additional 5 minutes.

This process helps to set the crust and prevents it from becoming soggy once the filling is added.

Adjust the oven temperature by reducing it to 375°F after removing the crust.

Step 3: Add Beef and Green Onions

Evenly sprinkle the cooked beef and sliced green onions into the bottom of the pre-baked crust.

This creates a flavorful base layer for your quiche.

Step 4: Prepare and Pour the Egg Mixture

In a medium bowl, combine and beat together 1/4 cup of flour, 3 large eggs, 1 cup of milk, 2 tablespoons of steak sauce, 1 teaspoon of dill weed, 1 teaspoon of basil, 1/2 teaspoon of oregano, salt, and pepper to taste.

Once well combined, add in 1/2 cup of diced green peppers and 1 cup of shredded cheese, and mix thoroughly.

Pour this mixture over the beef and green onions in the crust, ensuring it is evenly distributed.

Step 5: Bake the Quiche

Place the filled crust back into the oven and bake at 375°F for 25-30 minutes, or until the center of the quiche is set and no longer jiggly.

Baking times may vary depending on your oven, so check the center with a knife or toothpick to ensure it is fully cooked.

Step 6: Rest and Serve

After baking, allow the quiche to stand and set further for about 10 minutes before cutting.

This resting period helps the flavors meld together and makes slicing easier.

Serve warm and enjoy your homemade quiche!