Prime Rib Quiche Recipe
If you’ve got leftover prime rib sitting in the fridge and you’re not sure what to do with it, let me introduce you to one of my favorite “fancy but effortless” breakfasts: Prime Rib Quiche. It’s rich, cheesy, and packed with tender bites of leftover prime rib, all baked into a silky egg custard and pie crust.
It’s the perfect low-effort breakfast recipe for the day after Christmas when you want something cozy and delicious without spending hours in the kitchen. This prime rib breakfast casserole is also a great option.
Ingredients And Substitutions
Here are the main ingredients you’ll need to make this prime rib quiche. The full list, with exact measurements, is in the recipe card.
Leftover Prime Rib: Use between 1 cup – 1.5 cups of chopped prime rib.
Any leftover cooked prime rib recipe will work. Here are my favorite cooking methods:
- Melt-In-Your-Mouth Prime Rib Roast
- Reverse Seared Prime Rib
- Smoked Prime Rib
- Sous Vide Prime Rib
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Vegetables: I like keeping things simple, but you can absolutely customize your veggie mix:
- Add roasted mushrooms for an earthier flavor
- Add sautéed onions, bell peppers, or roasted red peppers
- Toss in spinach for a little freshness
- Or leave the veggies out entirely.
Cheese: Cheddar, Monterey Jack, smoked gouda, or even a blend will also work. Both melt into the custard and give the quiche that creamy, savory finish.
Crust: A store-bought pie crust keeps things easy, but if you prefer homemade pie crust, go for it.
Variations
There are so many fun twists you can try with this breakfast quiche:
- Mushroom + Swiss Prime Rib Quiche — earthy, rich, and so cozy.
- Cheddar + Jalapeño — a little heat goes a long way.
- Spinach + Provolone — feels lighter and perfect for brunch.
- Garlic + Herb — add a teaspoon of minced garlic and a sprinkle of rosemary or thyme.
Feel free to make it your own! This day-after Christmas quiche is forgiving and endlessly customizable.
Recipe Tips
- If your prime rib was heavily seasoned, and you’re unsure if those flavors will work in a quiche, simply trim off the crust before chopping the meat.
- Don’t skip par-baking the crust as it prevents sogginess.
- For the creamiest texture, avoid over-baking. The quiche should still have a slight jiggle in the center when you pull it out.
- Leftovers keep really well! Store slices in the fridge for 3–4 days or freeze individually for a quick breakfast later on.
More Prime Rib Leftover Recipes
If you’re swimming in leftover prime rib (lucky you!), here are a few more ideas to try:
Leftover Prime Rib Quiche
Ingredients
Quiche Crust:
- 1 9-inch deep dish frozen pie shell
- 6 large eggs
- 1 cup heavy cream
- ½ tsp dijon mustard
- ½ tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1-1½ cups diced cooked prime rib
- 2 cups shredded Swiss cheese (*Note 1)
- ¼ cup chopped green onion, + more for garnish
Instructions
- Preheat oven to 350° Fahrenheit.
- Use a fork to poke holes in the bottom of the crust to release steam while baking. Bake for 10 minutes in preheated oven.
- In a large mixing bowl, add the eggs, heavy cream, mustard, Worcestershire sauce, salt, and pepper, and whisk to combine. Mixture will be slightly frothy. Set aside.
- Evenly distribute the prime rib, cheese, and chopped onions to the bottom of the pie shell. Carefully pour the egg mixture over the top, making sure not to overfill. Tent with foil and bake for 30 minutes.
- Remove foil, bake another 45-55 minutes. Quiche is finished baking when there is only a slight jiggle in the middle. Remove from oven and let cool for 15 minutes so the quiche sets.
- Top with green onions, if desired, slice, and serve.