GO
Steak and Potato Crusted Quiche
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

Test Kitchen Approved Recipe

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


YIELD
6 servings

TIME
Active Prep: 5 min
Cook: 40 min

INGREDIENTS


Add all Savory items to cart

NOTES

This recipe is featured in Spice Club, Savory's spice-of-the-month club. Here are some substitution options:

  • 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.


DIRECTIONS

Preheat oven to 400 degrees. In a large bowl, whisk eggs, milk, heavy cream, Kosher 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 sauté 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. Slice and serve immediately.



SERVING SUGGESTIONS

Serve with romesco sauce.

THANKS TO
Michael Kimball, Savory Spice Test Kitchen

NUTRITION
Nut-Free
Sweetener-Free



ITEMS IN THIS RECIPE

Recipe Reviews