June 05, 2026

STEAK & GRUYÈRE QUICHE For a savory brunch standout

Serves: 6 | Prep: 15- 20 min | Cook: 35-40 mi

Ingredients:

  • 1 pre-made pie crust (or homemade)
  • 1 -1 ½ Cups left over Flat Steak (Skirt, Bavette, Flank, or Flat Iron), thinly sliced or chopped
  • 1 Tbsp Avocado Oil
  • 1 small Onion, thinly sliced
  • 1 Cup Mushrooms, sliced
  • 4 Large Eggs
  • 1 Cup Heavy Cream (or Half & Half for lighter)
  • ¾ Cup shredded Gruyère or Sharp White Chedder
  • ¼ Cup crumbled Goat Cheese (optional)
  • 1 tsp. fresh Thyme (or ½ tsp. dried)
  • Salt & Pepper to taste
  • Optional: handful of Spinach or Arugula

Directions:

  1. Preheat the oven to 375 degrees.
  2. Prep the crust: Place the pie crust in pie dish and pre-bake for 8-10 minutes (this keeps it from getting soggy).
  3. Build the flavor: Heat oil or butter in a skillet. Slowly cook onions until soft and slightly caramelized (5-8 minutes). Next add mushrooms and cook until browned. Stir in leftover steak just to warm through (don’t overcook). Set aside.
  4. Make the custard: Whisk eggs, cream, thyme, salt, and pepper. Stir in shredded cheese.
  5. Assemble: Layer the steak mixture into crust. Add optional greens. Pour egg mixture over top and sprinkle goat cheese if using.
  6. Bake at 375 for 35-40 minutes. Center should be just set with a slight jiggle.
  7. Let sit for 10-15 minutes before slicing (this is key for clean cuts)
  8. Serve with a fresh green salad or side of fruit.

Cooking Tips: Slice steak thin and against the grain. Don’t overload with meat - balance is what makes quiche creamy, not dense.

 

Written by info tangen draw