Leftover Prime Rib Quiche

Make the most of your prime rib leftovers with this easy, creamy Prime Rib Quiche! Tender beef, melty cheese, and a buttery crust make the perfect brunch.

Course Breakfast

Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings slices

Calories 442kcal

Author Darcey Olson

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.

Notes

Note 1 - You can use a total of 2 cups of any meltable cheese, such as cheddar, Monterey Jack, Pepper jack, mozzarella, or havarti.

Nutrition