This delicious quiche is the perfect way to kick start your day. The fluffy egg and feta are the perfect match for tender ribeye steak and a flaky, buttery crust. Try this dish out for breakfast, lunch, or dinner for a top tier flavor experience.
Ingredients
1 Braveheart Boneless Ribeye Steak
1 cup spinach
½ cup feta cheese
½ cup mushrooms, diced
½ white onion, diced
4 garlic cloves, minced
3 tbsp butter
8 eggs
1 cup heavy cream
1 package premade pie crust (prepared according to package instructions)
Salt and pepper to taste
2 tsp chili powder
Directions
Place steak on a grill at medium-high heat. Cook until outsides are browned but insides are still undercooked (about 5 minutes). Let rest and then finely dice steak.
To a skillet, add butter and let it melt. Next, add onions, spinach, garlic, and mushrooms to the pan and let saute until onions are translucent and spinach is wilted. Set aside to cool.
Crack eggs into a large bowl and add salt, pepper, chili powder, and heavy cream. Mix until eggs are beaten and consistency is smooth.
Add diced steak, sauteed vegetables, and feta cheese, and mix well.
Pour egg mixture into a prepared pie crust. Cook in the oven at 375F for 40 minutes or until the egg is cooked through.
Let cool, serve, and enjoy!
Looking for similar recipes? Try Braveheart Steak and Eggs with Garlic Herb Sauce. Learn more about beef cuts with this beef cut guide.