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A slice of deep golden quiche on a cream plate in natural light, shredded beef and softened onion set in custard under melted mature cheddar
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Shredded beef, onion, and cheddar quiche

A robust savory quiche with tender shredded beef, browned onion, mature cheddar, thyme, and Worcestershire sauce. Leftover roast or braised beef is ideal; well-drained browned ground beef is the quick alternative.

Vorbereitung30 Min.
Garzeit70 Min.
Ruhezeit15 Min.
Ofen180°C
Portionen4
Kochmodus

Original recipe-book version, informed by King Arthur Baking and The Kitchn quiche guidance

Zutaten

Geschrieben für 23 cm runde Form

Einheiten
Portionen
4

Teig

  • 300 g Mürbeteig, gekühlt, aufgetaut falls gefroren

Teig, selbst gemacht

  • 190 g Weizenmehl Type 405
  • 3 g feines Salz
  • 115 g kalte ungesalzene Butter, gewürfelt
  • 45 ml Eiswasser

Füllung

  • 200 g gegartes zerpflücktes Rindfleisch, überschüssige Soße und Fett entfernt
  • 15 ml Olivenöl oder Butter
  • 150 g Zwiebel, fein gewürfelt
  • 10 ml Worcestershiresauce
  • 2 g frische Thymianblättchen, 2 TL frisch, oder 3/4 TL getrocknet
  • 120 g gereifter Cheddar, gerieben

Eiguss

  • 4 Eier, Größe L
  • 150 ml Vollmilch
  • 150 ml Schlagsahne
  • 10 g Dijonsenf
  • 1 g feines Salz
  • 1 g schwarzer Pfeffer

Method

  1. If making the crust, mix the flour and salt. Cut in the butter until pieces range from sandy crumbs to small peas. Toss in 45 ml ice water and add the rest only until the dough holds together. Form a disk, wrap, and chill for 30 minutes.
  2. Pat the shredded beef dry and remove any large pieces of fat. Cut long shreds into bite-size pieces.
  3. For the ground-beef shortcut, brown 250 g lean ground beef in a dry skillet, breaking it into small crumbles. Drain it thoroughly, then measure 200 g cooked beef for the filling.
  4. Heat the oil or butter in a skillet over medium heat. Cook the onion with a pinch of salt for 8 to 10 minutes, until soft and golden. Add the beef, Worcestershire, and thyme and cook for 2 minutes, just until any surface moisture has evaporated. Spread on a plate to cool.
  5. Heat the oven to 200°C. Roll the pastry into a 30 cm round and line a 23 cm pie or tart pan. Trim and crimp, then chill for 15 minutes.
  6. Line the crust with parchment and fill with pie weights or dried beans. Bake on a lower rack for 15 minutes. Remove the parchment and weights, prick any bubbles, and bake 5 minutes more. Cool briefly. Lower the oven to 180°C.
  7. Whisk the eggs, milk, cream, Dijon, salt, and pepper just until smooth.
  8. Scatter half the cheddar over the crust. Add the cooled beef mixture and remaining cheese, then pour in the custard.
  9. Bake on a rimmed tray for 38 to 45 minutes, until the edge is set and the center retains a slight wobble. Shield the crust edge with foil if needed.
  10. Rest for at least 15 minutes before slicing.

Notes

  • Shredded pot roast, roast beef, or braised beef all work, but drain away gravy and rendered fat first.
  • Ground beef must be well browned and drained. Wet or greasy meat can split the custard and soften the crust.
  • If your cooked beef is already salty, omit the custard salt and season after tasting a small piece of the meat.
  • Use a vegetarian Worcestershire-style sauce only if adapting the flavor elsewhere; standard Worcestershire often contains anchovy.
  • Refrigerate for up to 4 days. Reheat at 160°C until just warm.

Sources consulted

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Von Christoph Mayer

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