Steakhouse Quiche

One of my first jobs, when I moved to Indianapolis, was in food prep at a fine-dining restaurant.
I didn’t have experience when I started, but man, did I get an education while I was there.

I spent the first few weeks learning my way around the kitchen. The chef took time to train me personally. He would teach me a technique, and I would spend the rest of the day perfecting it.
I learned proper knife skills by cutting what seemed like every single vegetable in the restaurant. My hands ached by the end of the day. The chef would inspect my work, and rarely would it be good enough for him.
It felt like boot camp and several times I thought, maybe working in a kitchen wasn’t for me, but for that time in my life, it was perfect.

During that time I also learned that if you stay at a restaurant job long enough, you begin to feel like apart of a family, dysfunctional, but none the less, a family. We worked together, ate together, and yes, we partied together. I cherish those memories now, and sometimes wonder what happened to that crazy crew.

If it weren’t for the experience in the kitchen of a restaurant, I do not believe I would be creating recipes and sharing them on this website. I genuinely have a passion for it.

Sometimes when Dale and I are having dinner in a nice restaurant, I think about all the people behind the scenes that take pride in what they serve to there guests. Especially the prep cook that spent the day cutting every vegetable in the restaurant, aching hands and all.

5 from 3 votes

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Steakhouse Quiche

Light and rich, this quiche is filled with the flavors of your favorite steakhouse. Any leftover steak can come to life in this delicious quiche. 

Course Breakfast

Cuisine American

Keyword dougbakes.com, Quiche, Steak and cheese quiche

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 slices

Author Doug Bakes Staff

Ingredients

• 1 refrigerated pie crust (from a 14.1-ounce package)
• 2 tablespoons butter
• 1 pound leftover steak, medium-well or well or thinly sliced sirloin steak, medium-well or well, cut in 1/2-inch by 2-inch strips
• 1 red pepper, finely diced
• 1/2 cup onion, finely diced
• 1 cup cheddar cheese
• 4 eggs
• 2 cups half-and-half
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Place pie crust in a 9-inch deep dish pie plate and flute edges.

2. In a skillet over medium heat, melt butter; cook onion and red pepper until soft.

3. Add steak and saute’ 2 to 3 minutes or until no longer pink.

4. Place half the shredded cheese in the pie crust, then top with the cooked steak, onion, and red pepper, and top with the remaining cheese.
5. In a medium bowl, whisk eggs, half-and-half, salt, and pepper; slowly pour over the cheese, allowing it to level off.

6. Bake 55 to 60 minutes or until center is set. Allow the quiche to rest 20 minutes before cutting into slices.