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| ROAST BEEF QUICHE | |||
| Yields 6-8 servings | |||
| 1 unbaked pastry shell (9-in.) 1-3/4 cups finely chopped cooked roast beef 1/4 cup chopped green onions 1 tbsp. all-purpose flour 4 eggs 1/2 cup evaporated milk 1 tbsp. steak sauce 1/8 tsp. each dill weed, dried basil and dried oregano Salt and pepper to taste 2 cups (8 oz..) shredded cheddar cheese 1/2 cup chopped green pepper |
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| Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes; remove foil. Bake 5 minutes longer. Reduce heat to 375. Sprinkle beef and onions into the crust. In a bowl, beat the flour and eggs until smooth. Add milk, steak sauce and seasonings; beat until smooth. Stir in cheese and green pepper. Pour into crust. Bake for 25 minutes or until center is set. Let stand for 10 minutes before cutting. | |||