Add a little
spice to your brunch menu.
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Prep:
20 minutes
Cook: 1 hour
Servings: Serves 8
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1 |
package (15 oz.) folded refrigerated pie crust |
|
1 1/2 |
cups shredded pepper-jack cheese |
|
1 1/2 |
cups (8 oz.) finely chopped deli roast beef (or
leftover roast) |
|
1/4 |
cup finely chopped green or red bell pepper |
|
1 |
cup (1/2 pint) heavy cream |
|
4 |
eggs |
|
1/4 |
tsp. dry mustard |
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1/4 |
tsp. black pepper |
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 |
-
Preheat
oven to 325°F. Following product directions, thaw
and prepare refrigerated pie crust. Place in 9-inch,
deep-dish, pie plate, pressing firmly into plate.
-
In a medium bowl, combine cheese, bell pepper and
beef; mix well and spoon into bottom of pie crust.
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In same bowl, whisk together remaining ingredients;
pour over roast beef, cheese and pepper mixture.
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Bake 55 to 60 minutes, or until knife inserted in
center comes out clean.
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Cut into 8 pie-shaped wedges to serve.
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