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Cheesesteak Quiche

Cheesesteak Quiche

Ok so this Cheesesteak Quiche is really more of a baked omelet, but I like this title better, so that’s what we’re going with! Shhh, just let it go and enjoy the recipe!

This one has been sitting in the drafts folder for well over a year now. I kept intending to make it again so that I could get better photos and maybe a video of slicing and serving but I’ve yet to get to that. I know a few of you have been waiting for the recipe since I posted the video to social media last month so I will stop holding it hostage and make a note to update the photos when I can.

Oh! If you’re into cheesesteak for breakfast, check out my Cheesesteak Breakfast Hash recipe!

cheesesteak hash

Cheesesteak Quiche Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Cheesteak Quiche:

  • Shaved steak: It’s becoming easier to find it already packaged in the meat section alongside the stew cuts and ground beef, but if you can’t ask the guys behind the meat counter at your local grocer to shave a few steaks of your choice. Shaved ribeye is best, but sirloin will do.
  • Shredded potatoes: You can use fresh potatoes that you shred yourself, or thawed frozen hashbrowns – just make sure you press out as much liquid as you can. I like to use shredded potatoes from the refrigerated section, for ease.
  • Bell peppers, onions, garlic: I used one red bell pepper, one green bell pepper, and one red onion. Garlic is for flavor, of course.
  • Eggs, egg whites, heavy cream: Well it’s not a quiche or an omelet without eggs, right?
  • Colby jack: My cheese of choice. I’ve made it with others and it’s fine to use what you like.
  • Seasoned salt, garlic powder, ground white pepper, cayenne pepper, cracked black pepper, smoked paprika, kosher salt: Seasonings. Seems like a lot but they all have their purpose, I promise!
  • Salted butter, vegetable oil: Our fats. The butter adds flavor, too.

How to Make Cheesesteak Quiche

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this recipe for Cheesesteak Quiche:

  • Make the hashbrown crust. Preheat your oven to 375°F and melt 1 tbsp of butter in the microwave or a small saucepan. Grease a 9” springform pan, thoroughly. In a large mixing bowl combine the shredded potatoes, melted butter, smoked paprika, and seasoned salt. Make sure it’s well combined, so the potatoes stick together. Pour the potato mixture into a 9” springform pan. Use your hands or a spatula to press the mixture evenly into the bottom and up the sides of a pan. Place the springform pan on a baking tray and bake on the middle rack for 20 minutes.
  • Saute the peppers and onions. In a cast-iron skillet add a drizzle of vegetable oil and allow it to preheat over medium heat. Add your onions and peppers. Sprinkle over a couple of pinches of kosher salt, and add the remaining butter. Let the peppers and onions char and caramelize. We want to remove as much moisture as we can. This should take about 15 minutes.
  • Beat together the filling. Beat together the remaining eggs, egg whites, heavy cream, and seasonings until smooth and frothy. When you remove the crust from the oven reduce the heat to 350°F.
  • Assemble the quiche. Sprinkle a light layer of cheese over the hashbrown bottom. Follow that up by arranging the steak (raw, yes!) and sautéed vegetables above it. Layer these ingredients until they reach the top. Pour over the egg mixture. Allow it to settle, then sprinkle on a bit more cheese. You can also arrange some steak and veggies decoratively on the top, too.
  • Bake, cool, and serve. Return to the oven and bake for another 30 minutes. Once you’ve removed the quiche from the oven, run a knife around the edges of the pan, between the springform pan and the hashbrown crust. This is to make sure nothing sticks. Then, release the sides of the pan and remove it. Place the quiche back into the oven for another 10 minutes. Remove and allow to cool completely before serving. Reheat it, if you want to eat it hot.

Here’s a Pinterest graphic:

Cheesesteak Quiche
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Cheesesteak Quiche

Cheesesteak Quiche


  • Author: María
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 lb shredded potatoes
  • 1/2 lb ribeye steak, shaved
  • 5 eggs
  • 2 egg whites
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 small red onion, sliced
  • 2 garlic cloves, minced
  • 1 C Colby jack, shredded
  • 1/2 C heavy cream
  • 3 tbsp unsalted butter, divided
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • 1 tsp vegetable oil, as needed
  • 1/2 tsp ground white pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 1/8 tsp kosher salt, as needed

Instructions

  1. Preheat your oven to 375°F and melt 1 tbsp of butter in the microwave or a small saucepan. Grease a 9” springform pan, thoroughly, with cooking spray or oil.
  2. In a large mixing bowl combine the shredded potatoes, melted butter, smoked paprika, and seasoned salt. Make sure it’s well combined, so the potatoes stick together a bit.
  3. Pour the potato mixture into the prepared pan and use your hands or a spatula to press the mixture evenly into the bottom and up the sides of a pan.
  4. Place the springform pan on a baking tray and bake on the middle rack for 20 minutes.
  5. In the meantime, place a cast-iron skillet add a drizzle of vegetable oil, and allow it to preheat over medium heat. Add your onions and peppers. Sprinkle over a couple of pinches of kosher salt, and add the remaining butter. Let the peppers and onions char and caramelize. We want to remove as much moisture as we can from them, and this should take about 15 minutes.
  6. When the veggies have been charred, grab another mixing bowl. In it, beat together the remaining eggs, egg whites, heavy cream, and seasonings until smooth and frothy.
  7. The hashbrown crust should be ready to remove from the oven by now. When you do reduce the heat to 350°F.
  8. Sprinkle a light layer of cheese over the hashbrown bottom. Follow that up by arranging the steak (raw, yes!) and sautéed vegetables above it. Layer these ingredients until they reach the top, like lasagna. Pour the egg mixture evenly over the top. Allow it to settle, then sprinkle on a bit more cheese. You can also arrange some steak and veggies decoratively on the top, too.
  9. Return to the oven and bake the quiche for 30 minutes, until set and the top is nicely golden brown.
  10. Once you’ve removed the quiche from the oven, run a knife around the edges of the pan, between the springform pan and the hashbrown crust. This is to make sure nothing sticks. Then, unsnap it and release the sides of the pan to remove it.
  11. Place the quiche back into the oven for another 10 minutes. Remove and allow to cool completely before serving. Reheat it, if you want to eat it hot (that’s what I do). If you try to slice it hot it’ll likely express quite a bit of liquid, making the bottom crust soggy, but that’s up to you.
  • Prep Time: 15
  • Cook Time: 1 hour 15 minutes
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