Got beef leftovers? Make quiche with your leftover hamburgers and ribeye steak.Jump to Recipe
Don’t discard your hamburger and ribeye steak leftovers. Use them to make this easy cast iron skillet quiche recipe.
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This particular beef quiche can be cooked in a 9” pie pan or larger. It depends on whether you prefer a thick or thin quiche. No matter the size, though, it’s delicious. And it’s good for the whole family.
Previous to this, I had made one like it at home except I used leftover ribeye steak. I shaved off thin slices of leftover steak.
You can use other types of beef steak as well. Cut small thin pieces for a smooth quiche. Otherwise, your quiche could turn out too chewy.
Difference in the pan size
One difference between my ribeye and hamburger quiches was the pan size. At home I used a smaller pie pan. However, I couldn’t find the same size pan in her cupboards. Therefore, I baked the hamburger quiche in her large cast iron skillet.
The difference in the pan sizes meant one quiche turned out thicker than the other. The hamburger quiche was thin, sort of like a pizza.
This quiche crust is light, crusty, and SO good! And it’s very easy and quick to make.
Do Kids Like this Quiche?
Yes – my three grand-littles ate the hamburger quiche, and that’s saying something. If they don’t like a particular food, they’re not going to eat it.
Shrimp and Vegetable Quiche
Want to skip the beef and make a shrimp and vegetable quiche? Visit pattycakespantry.com for a recipe using leftovers.
As long as you’ve got eggs, milk, oil, and flour, you can come up with some kind of quiche. Of course, cheese makes it especially good. Then add whatever veggie or meat leftovers you have on hand, and you’ll have a full one-dish meal.
Beef Quiche in a Cast Iron Pan
Easy cast iron skillet beef quiche
- 1 Cup Organic all-purpose flour
- 1/2 Teaspoon Salt
- 1/2 Cup Cold Water
- 1/2 Cup Canola oil
- 1/2 Cup Half and half
- 1/2 Cup 2% milk
- 1/4 Cup Mayonnaise
- 3 Large Organic eggs
- 2 Medium Hamburger patties, crumbled into small pieces
- 1-1/2 Cups Mexican grated cheese
Preheat oven to 350°F.
Mix flour and salt together in a mixing bowl.
Mix water and oil together with a fork then pour into the flour mixture.
Mix well with a fork until you can roll the flour until it forms a dough.
Place the dough onto a floured surface and pat with your hand to form into a small round circle.
Place into a lightly greased large cast iron skillet (approx. 12”).
Gently press the dough, filling the bottom and pushing up on the sides with your fingers.
This amount of dough won’t go all the way to the top of the sides of a large deep skillet (but that’s okay).
Bake for 10 minutes and set the skillet on the stove.
Pour the milk and Half and Half into a mixing bowl.
Beat the eggs well and add to the milk mixture.
Add the mayonnaise with the milk and egg mixture and mix well.
Add the crumbled beef patties.
Mix in the grated cheese.
Pour the mixture into the crust.
Bake for 35 minutes or until toothpick comes out clean.
This quiche is thin when baked in a large pan such as a 12” cast iron skillet.
Before you throw out leftover meat, think about adding it as a quiche ingredient. You can really be creative when it comes to what types of quiches to bake.
Need more leftover hamburger or ribeye recipes to add to your weekly menus? Try these:https://kitchenhospitality.com/2017/04/grilled-cheeseburger-soup-for-two/