Ground Sirloin and Havarti Quiche
From chefmeow 14 years ago
- 45 minutes to make
- Serves 8
GROUND SIRLOIN AND HAVARTI QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987.
Ingredients
- 1 cup grated havarti cheese shopping list
- 1 unbaked pie shell shopping list
- 4 eggs shopping list
- 1-1/2 cups cream shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon basil shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon oregano shopping list
- 1/2 pound cooked ground sirloin shopping list
- 1 large white onion sliced thin shopping list
- 1 can whole tomatoes with juice shopping list
- 1/4 teaspoon granulated sugar shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/4 pound shredded havarti cheese shopping list
- 12 pitted green olives shopping list
How to make it
- Preheat oven to 375.
- Sprinkle 2/3 of the grated cheese in bottom of pie crust.
- Beat eggs with cream, salt, cayenne, black pepper and oregano until smooth then pour into shell.
- Bake 30 minutes or until golden and a knife inserted in the center comes out clean.
- Sauté onion with oil until tender then add tomatoes, basil and thyme and simmer 15 minutes.
- Stir occasionally then top quiche with cheese and tomato mixture.
- Place sirloin, remaining grated cheese and olives on top.
- Bake 5 minutes longer to melt cheese then cool 5 minutes before serving.
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