Philly Cheesesteak Quiche

A funny thing is when our children were young, the first born never took the knives out of the silverware drawer, never went in to the sliced American cheese and left the bag open among other things. So when her sister came along, things had to change. We suddenly had to remove all of the knives, scissors and anything sharp from the drawers and place them up on the back of the counter out of reach. I started buying the Kraft Singles American cheese slices since our youngest would go take a slice or two of cheese out of the cheese sliced at the deli. She would then leave the bag wide open so the cheese either went stale or it was in pieces all over the refrigerator. I still buy the Kraft Singles American Cheese, as I now know who our younger daughter received her bag closing abilities from. And it isn’t me, nor is it my MIL. Now days both children are grown and moved away so I know it is not them. I find summer sausages unwrapped, I find cheese chunks in open bags, chips half closed and many other things not sealed, such as soft chewy cookies. You would think that if one liked soft chewy cookies, they would make a better attempt to keep the cookies sealed to keep them fresh!

Philly Cheesesteak Quiche

Servings: 6
Time: 1hr 27mins
Difficulty: easy
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Ingredients:

1 large sweet onion
1 tablespoon butter
1 teaspoon butter
1-nine inch deep dish pie shell
8 ounces chipped steak
5 slices American cheese ( I use Kraft Singles American)
4 eggs
1 cup light cream
1/2 teaspoon seasoned salt ( I use Jane’s Krazy Mixed-Up Salt)

Directions:

Dice onion pieces and place in a microwave safe container with 1-tablespoon butter.
Microwave for 3 minutes, then stir, then microwave for another 3 minutes, and stir, then microwave for an additional 3 minutes and set aside.
Remove pie shell from freezer.
Pre-Heat oven to 350 degrees F.
In a skillet, add 1-teaspoon butter and melt on medium high heat.
Add chipped steak and cook until all the pink is gone (about 8 minutes) stirring and flipping the meat over to cook all sides.
Remove cooked chipped steak and cut up into bite sized pieces.
Put back in the skillet with onions and add cheese slices, and mix the cheese as it melts with the chipped steak and onions. (about another 4-5 minutes)
Once totally melted and mixed together, remove from heat.
Add chipped steak mixture to pie crust evenly on the bottom.
Crack open eggs and put them in a bowl and whisk them with the cream and seasoned salt (I use Jane’s Krazy Mixed Salt) until a uniform color.
Pour egg mixture into crust on top of steak mixture.
With the pie shell I used, the filling went to the ledge just below the fancy crimped area.
Place aluminum foil on a jelly roll pan (Pan with short sides), then add pie shell with filling.
Gently pull sides of aluminum foil up to cover the crust edge to keep it from burning.
Bake on the center rack for 45-50 minutes.