Philly Cheesesteak Quiche
Philly cheesesteak quiche puts all the savory flavors of a classic cheesesteak into a rich egg filling nestled in a flaky pie crust. This crowd-pleasing brunch, lunch, or dinner recipe is absolutely loaded with tender steak, sautéed peppers and onions, and plenty of melted cheese.
Quiche is arguably one of the most versatile dishes out there.
Brunch? Quiche.
Dinner? Quiche.
Freezer meal? Quiche.
And of course, you can put pretty much whatever is in your fridge in one.
Broccoli and cheese? You bet.
Sausage and spinach? Check.
Those don’t even scratch the surface!
Have you ever tried putting sandwich filling like into a quiche like in this Reuben quiche?
If you think that sounds good, wait until you try this Philly cheesesteak quiche.
It takes everything you love about a classic cheesesteak and bakes it into a hearty quiche fit for both weekend brunch or a weeknight meal.
Every bite is packed with tender steak, sweet peppers and onions, gooey melted cheese, and a creamy egg filling.
It’s also a great make-ahead recipe since you can bake it in advance and enjoy slices throughout the week for quick breakfasts, easy lunches, or even a no-fuss dinner.
Ingredients
To make this you’ll need:
- Pie crust– Yes you could use homemade, but make your life easier with a 9″ frozen deep dish pie crust.
- Roast beef– Chopped deli style roast beef.
- Olive oil– Another light colored oil will also work.
- Veggies– Diced onion and diced green bell pepper.
- Cheese– Shredded mozzarella. Shredded provolone would also be a good choice.
- Eggs– Beaten
- Milk– Whole is best for quiche. If you don’t have whole milk, go for half and half or cream to get the richness.
- Steak sauce– Like A1. Use your favorite brand.
- Seasonings– Italian seasoning, salt, and pepper.
How to Make
This Philly cheesesteak quiche is so easy to make.
Just take the crust out of the package and bake it at 400° for 5 minutes.
Keep it in the foil pie plate and put it on a rimmed baking sheet.
Set the crust aside.
Then, heat the oil in a small skillet set over medium heat.
Saute the veggies, stirring to combine and prevent them from burning, just until they soften.
Spread the beef out on the bottom of the pie crust followed by the sauteed veggies and then half the cheese.
Set this aside aside.
Whisk together the eggs, milk, steak sauce, and Italian seasoning in a small mixing bowl.
Pour the mixture evenly out into the crust and sprinkle the remaining cheese evenly out overtop.
Bake at 375° for 25-35 minutes, just until the filling rises and the center sets.
Carefully remove the hot quiche from the oven, and let it rest for 10 minutes.
Slice, serve warm, and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual slices in the microwave until they are warmed through.
Freezing Instructions
This quiche freezes well.
Just prepare it as instructed above and let it cool to room temperature.
Wrap it tightly in plastic wrap before putting it in a freezer bag.
Freeze it for up to 3 months.
Let it thaw overnight in the fridge before reheating in the oven until warmed through.
Tips and Tricks
- Cook the veggies first. This keeps the quiche from getting watery.
- Customize it to your liking by skipping any veggies you don’t like, adding sauteed mushrooms or even using cooked cheesesteak meat instead of roast beef.
- Don’t skip the resting time. The quiche needs time to properly set up before you slice it. If you don’t let it set before you serve it, it won’t hold together as well.
Other Philly Cheesesteak Recipes
Philly cheesesteak quiche is a delicious, hearty brunch or dinner that packs all the classic sandwich flavors into a rich egg custard.
Make it and enjoy!
Looking for other Philly cheesesteak recipes?
Try these:
If you’ve tried this PHILLY CHEESESTEAK QUICHE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Philly Cheesesteak Quiche
Ingredients
- 1 9" frozen deep dish pie crust
- 1 3/4 - 2 cups roughly chopped deli roast beef
- 1 tbsp extra virgin olive oil
- 1/2 cup diced onion
- 1 green bell pepper seeded & diced
- 2 cups shredded mozzarella cheese divided
- 4 large eggs beaten
- 1/2 cup milk
- 1 tbsp steak sauce
- 1/4 tsp Italian seasoning
- salt & pepper to taste
Instructions
- Remove all packaging and bake the crust at 400° for 5 minutes. Transfer to a rimmed baking sheet, still in the foil pan, and set aside.1 9" frozen deep dish pie crust
- Add the oil to a small skillet set over medium heat. Add the veggies, stirring to combine, and saute just until softened.1 tbsp extra virgin olive oil, 1/2 cup diced onion, 1 green bell pepper
- Add the beef to the pie crust and spread out evenly in the bottom. Spread the sauteed veggies evenly out overtop, followed by half the cheese. Set aside.1 3/4 - 2 cups roughly chopped deli roast beef, 2 cups shredded mozzarella cheese
- Add the eggs, milk, steak sauce, and Italian seasoning to a small mixing bowl. Whisk them together to evenly combine, then pour the mixture evenly out into the crust. Sprinkle the remaining cheese evenly out overtop.4 large eggs , 1/2 cup milk, 1 tbsp steak sauce, 1/4 tsp Italian seasoning
- Bake at 375° for 25-35 minutes, just until the filling's puffed up and the center's set.
- Carefully remove the hot quiche from the oven, and let it rest for 10 minutes.
- Slice, serve warm, and enjoy!
Notes
- Cook the veggies first. This keeps the quiche from getting watery.
- Customize it to your liking by skipping any veggies you don't like, adding sauteed mushrooms or even using cooked cheesesteak meat instead of roast beef.
- Don't skip the resting time. The quiche needs time to properly set up before you slice it. If you don't let it set before you serve it, it won't hold together as well.
Nutrition
