Steak and Cheddar Quiche

Quiche feast with Cabot Cheese and King Arthur Flour

When life hands you lemons you make lemonade. When life hands you Sharp Cheddar Cabot Cheese and King Arthur Flour, you make quiche … and that’s just what I did. Dinner was delicious, my people were pleased, and I was satisfied with a new take on ‘steak and eggs’. I hope you will be, too! 

To assemble this tasty breakfast-lunch-dinner idea, you will need a single 8″ to 10″ pie crust. Behold, the formula for the flakiest, most tender pie crust from King Arthur Flour!


My filling included Cabot Sharp Cheddar, onion, garlic, spinach, mushrooms, farm fresh eggs, and leftover Certified Angus Beef ® flank steak. (If you don’t have leftover beef, it’s easy enough to grill a steak, slice it thin, then dice into smaller pieces.)

Here’s the recipe. Follow it exactly or mix it up a bit with your favorite ingredients. Either way, you’re sure to enjoy a #QuicheFeast! My family includes a husband, two teenage girls, growing boy, and me. Two quiches were required (they eat a lot!) Halve the ingredients, below, if you want only one quiche, or make two and freeze the extra!

Steak and Cheddar Quiche

Servings 16 slices (makes 2 quiches)
Author Farmgirl Follies


  • 1 lb. steak sliced thin and then diced
  • 1 cup diced baby Bella mushrooms
  • 1 cup finely chopped fresh spinach leaves
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1-2 Tablespoons unsalted butter
  • 8 oz. Cabot Sharp Cheddar shredded
  • 16 eggs
  • 1 cup heavy cream
  • salt and pepper to taste
  • 2, single-crust pie crusts


  • Preheat oven to 375 F.
  • Saute onion, garlic and mushrooms in a skillet with 1 Tablespoon butter.
  • When onions soften, add chopped spinach. Saute 1-2 minutes, then remove from heat and set aside.
  • In a large bowl whisk eggs with heavy cream. Season with salt and pepper as desired.
  • Spread 4 oz. shredded cheddar cheese in the bottom of each pie crust. Top with sauteed vegetable mixture (divided between the two crusts).
  • Layer with grilled, sliced and diced steak (divided between the two crusts).
  • Slowly pour whisked egg and cream mixture over the fillings in each crust.
  • Bake for 35-40 minutes, or until the crust is lightly browned and filling is set.



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  • comment-avatar
    Eboni December 19, 2015 (12:26 pm)

    Hi, is there any reason you didn’t mix the vegetables and steak together before you put them in the pie crust.

    • comment-avatar
      Jennifer Kiko December 20, 2015 (5:46 am)

      Only that I was hoping the weight of the beef would hold down the veggies so they didn’t all float to the top. I don’t think there’s a right or wrong way to do it. It’s all good!