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Test Kitchen Approved

Steak and Potato Crusted Quiche

Steak and Potato Crusted Quiche

Steak and Potato Crusted Quiche

Recipe By Michael Kimball, Savory Spice Test Kitchen


6 servings

Prep Time

5 Minutes

Cooking Time

40 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Dinner for breakfast or breakfast for dinner? How about both? This protein-packed, veggie-filled quiche is perfect for any meal.

Serving Suggestions

Serve with romesco sauce.

Recipe Notes

Vegetarian: Replace strip steak with 2 cups sliced cremini mushrooms.

Vegan: In addition to vegetarian substitution, replace eggs with 14 oz. firm tofu, drained and puréed. Replace milk with almond milk, replace cheese with vegan cheese, and omit heavy cream.

Gluten-free: Use gluten-free bread.


6 eggs

1 cup whole milk

3/4 cup heavy cream

3 cups cubed crusty bread

1 cup halved cherry tomatoes

1 cup chopped spinach

3 Tbsp. vegetable oil, divided

1 lb. strip steak, cubed

1 large Yukon Gold potato, sliced very thin

1 cup shredded cheddar cheese

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Minced Lemon Peel

    Add our Minced Lemon Peel to your seafood and chicken before grilling or cooking. This lemon zest seasoning is also great with most marinades and d...

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  • Premium French Thyme

    French Thyme is commonly used in everyday cooking. Our premium quality of French thyme leaves is a deeper, a darker green color and has a stronger ...

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  • Fine Black Malabar Pepper

    Malabar black pepper is named for the region from which these black peppercorns were harvested, the Malabar Coast of India. This finely ground Mala...

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  • Italian Black Truffle Sea Salt

    Our Italian Black Truffle Sea Salt combines all-natural sea salt with one of the most prized delicacies in the culinary world, black truffles. This...

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Preheat oven to 400 degrees. In a large bowl, whisk eggs, milk, heavy cream, Mayan Sea Salt, Minced Lemon Peel, Premium French Thyme, and Fine Black Malabar Pepper until well-combined. Stir in bread, tomatoes, and spinach. Set aside. In a large, oven-safe skillet, heat 1 Tbsp. vegetable oil over high heat. Add steak to skillet and saute for 3 to 4 min., or until browned on all sides. Remove skillet from heat and transfer steak to bowl with egg mixture. Return skillet to heat and add remaining 2 Tbsp. vegetable oil. Line bottom of skillet with potato slices, slightly overlapping to create a solid layer. Cook potato slices for 8 min., or until soft and lightly browned on the bottom. Pour egg mixture over potato slices, shifting solid ingredients as necessary to create an even layer. Top with cheese and bake for 23 to 25 min., or until center is set and top is lightly browned. Carefully flip quiche out onto a cutting board and then flip again, so potato crust is on the bottom. Sprinkle with Italian Black Truffle Sea Salt. Slice and serve immediately.