- 1 refrigerated pie crust
- 1 pound Certified Piedmontese Boneless Ribeye steak, cut in cubes
- 1 red pepper, finely diced
- 1/2 cup onion, finely diced
- 1 -2 cups cheddar cheese
- 5 eggs
- 2 cups half-and-half
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Preheat oven to 350 degrees F. Place pie crust in a 9-inch, deep-dish pie plate and flute edges.
In a skillet over medium heat, melt butter; cook onion and red pepper until soft.
Add steak and saute 2 to 3 minutes or until no longer pink.
In a medium bowl, whisk eggs, half-and-half, salt, pepper, onions, peppers, and cheese; add steak. Slowly pour into pie crust, allowing it to level off.
Bake 55 to 60 minutes or until the center is set. Allow the quiche to rest 20 minutes before cutting into slices.