Roast Beef Quiche Recipes

BEEF AND CHEDDAR QUICHE

Steps:

• In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. , Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.

ROAST BEEF QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Reduce heat to 375°. Sprinkle beef and onions into the crust. , In a bowl, beat the flour and eggs until smooth. Add milk, steak sauce and seasonings; beat until smooth. Stir in cheese and green pepper. Pour into crust. , Bake for 25 minutes or until center is set. Let stand for 10 minutes before cutting.

ROASTED TOMATO, BASIL & PARMESAN QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• When you remove the tart case from the oven, take out the tomatoes, too.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

CHEESY ROAST BEEF HASH EGG BAKE

Steps:

• In large bowl, beat Bisquick mix, milk and eggs with whisk until well combined. Stir in remaining ingredients. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. Pour mixture in baking dish.
• Bake uncovered about 1 hour or until toothpick inserted in center of egg bake comes out clean. Cut into squares, and enjoy.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

QUICHE LORRAINE WITH CORNED BEEF BASE

Steps:

• Roughly cut up the Onion and fry gently until softened
• Open the Corned Beef (if you wish to reduce the fat content take off any white fat, cut the Corned Beef into slices and place onto a sheet of kitchen paper on a microwaveable plate. Put the plate into the microwave (time depends on strength of microwave) and gently heat through, the corned beef will soften and this will remove any excess fat, discard the kitchen paper).
• Pre-heat oven to 190ºC / 375ºF / Gas 5.
• In a bowl, mix together the Corned Beef and the chopped onion, put into the base of flan dish and press down firmly with a spoon or fork.
• Fry the bacon pieces until crisp and sprinkle over them over the top of the base. Top with the grated cheese
• Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese.
• Reduce the temperature of the oven to 160C/325F/Gas 3.
• Bake for 30-40 minutes or until set. Remove from the oven.
• Serve hot or cold on its own or with a salad

CORNED BEEF QUICHE

Steps:

• Mix all Bottom Layer ingredients together and press into pie crust.
• Mix all Top Layer ingredients together and pour over the first layer.
• Bake at 350 degrees for 50-60 minutes or until set and firm in middle.
• Cut into 4-6 wedges and serve.
• MAKE-AHEAD: This can be made, baked and frozen.
• VARIATION: To make as an appetizer, use a refrigerated pastry crust.
• Press pastry into a rectangular baking pan and follow Steps 1 and 2.
• Cut into small squares.