1 rolled refrigerated pie crust (from a 14.1-ounce package)
2 tablespoons butter
1/2 pound thinly sliced top sirloin steak, cut in 1/2-inch by 2-inch strips
2 (7.6 ounce) wedges Steakhouse Onion Cheddar cheese, shredded (see tip)
2 cups half-and-half
1/2 teaspoon black pepper
DirectionsPreheat oven to 350 degrees F. Place pie crust in a 9-inch deep dish pie plate and flute edges. (Let us show you how to flute like an expert with our How to Decorate Pie Crusts video!)
In a medium skillet over medium heat, melt butter; sauté steak 2 to 3 minutes or until no longer pink. Drain excess liquid and set aside.
Place half the shredded cheese in the pie crust, then top with the strips of steak and top with the remaining cheese. In a medium bowl, whisk eggs, half-and-half, and pepper; slowly pour over the cheese, allowing it to level off.
Bake 55 to 60 minutes or until center is set. Allow the quiche to set up 20 minutes before cutting into slices.