Steak and Egg Mini Quiches #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Steak and Egg Mini Quiches

I’m a crust girl.

And by that, I mean, I love mini pies and tarts because you get more crust than you do with a regular slice.

The same is true of quiches. They make the prefect brunch dish, which is why I knew I wanted to post this recipe for #BrunchWeek. A regular quiche is fine, but mini? Yasssssss, get in my mouth!

Quiches are pretty simple. Crust. Eggs and milk. Extras to put in the filling. So really, the fun part is figuring out what your “extras” will be.

Well, as is often the case around here, creativity is born from whatever leftovers I have in the fridge. In this case, it was a leftover piece of ribeye that my husband had grilled the night before. They were massive steaks and I just couldn’t finish mine, so it was sitting in the fridge under plastic wrap just begging to be paired with some yummy eggs for brunch.

And of course, I had asparagus, courtesy of our #BrunchWeek sponsor Michigan Asparagus, and some sharp cheddar, courtesy of our #BrunchWeek sponsor Cabot Cheese. So, my rumbly tummy led the way and I made some steak and egg quiches using mini pie crusts. YUM! My husband wasn’t even mad that I hadn’t saved the leftover steak for him.

If you haven’t done so yet, please head over to this post to enter our #BrunchWeek giveaway. There will be seven winners, y’all! SEVEN! And the prizes are pretty darn good. You could even win a prize from Michigan Asparagus or Cabot Cheese!

Here’s the printable recipe for the mini quiches, and then scroll down to get even more yummy #BrunchWeek recipes!

Print

Steak and Egg Mini Quiches

Steak and eggs in a whole new way! This is a delicious addition to any brunch or breakfast.

Ingredients

  • 8 frozen mini pie crusts thawed
  • 4 eggs
  • 1 cup milk
  • 1 Tablespoon dijon mustard
  • 1/2 cup chopped steak (use leftovers)
  • 3-4 stalks asparagus chopped
  • 1/2 cup shredded cheese (we used cheddar)
  • salt and pepper to taste

Instructions

  1. Whisk together the eggs, milk, mustard, salt, and pepper.

  2. Fill pie crusts with egg mixture until nearly full. Add a small amount of steak, asparagus, and cheese to each one.

  3. Bake at 375 degrees for 25 minutes until filling is set. Allow to cool slightly before serving.

Check out what other bloggers are posting today for our #BrunchWeek celebration:

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie
Ham Egg Cups – 2 Ways from Big Bear’s Wife
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen
Sous Vide Italian Egg Bites from Wholistic Woman
Steak and Egg Mini Quiches from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet
Cinnamon Twist Bread from That Skinny Chick Can Bake
Everything Bagel Crackers from Mildly Meandering
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla
Instant Pot Shrimp & Grits from The Crumby Kitchen
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee
Peach and Riesling Glazed Ham from The Redhead Baker

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking
Grits au Gratin from The Barbee Housewife
Macerated Strawberry Sauce from Amy’s Cooking Adventures

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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