Philly Cheese Steak Quiche
Prep time
Cook time
Total time
Serves: 8
  • 15 oz. frozen hash browns, shredded
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 zucchini, coarsely shredded
  • 8 oz. baby portobello mushrooms, diced
  • 2 small onions, thinly sliced
  • 2 cups slow cooker beef short ribs, shredded
  • 5 eggs
  • 1 cups milk alternative
  • 1 cup cheese of choice (optional)
  1. Mix hash browns, olive oil and salt and pepper to taste in a mixing bowl.
  2. Grease a 10" oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust.
  3. Bake at 425 degrees or until the edges have browned, about 25 minutes.
  4. Meanwhile in a separate non-stick pan over medium high heat, saute the onions until just beginning to caramelize and add the zucchini and mushrooms in 2 tablespoon of olive oil for about 10-12 minutes until tender. Drain any excess liquid.
  5. Once the hash brown crust is done, spread half the cheddar cheese along the bottom of the crust.
  6. Add shredded short ribs, and zucchini mixture to the pan.
  7. Top with remaining cheese.
  8. Combine eggs, milk and salt and pepper to taste and whisk until frothy
  9. Pour egg mixture into the crust
  10. Bake for 40-50 minutes at 350 degrees or until a knife inserted in the center comes out clean
  11. Let it cool for at least 10 minutes before serving.
  12. Garnish with BBQ sauce, chopped basil and or sliced green onions.
Recipe by Simple Roots at