Steak & Potato Crustless Quiche with Fruit Salad

10 ingredients · 45 minutes · 8 servings

Ingredients:

• 1 tbsp Butter
• 14 ozs Ribeye Steak, Boneless
• 2 cups Mini Potatoes (chopped)
• 1 Leeks (chopped)
• 12 Egg (whisked)
• Sea Salt & Black Pepper (to taste)
• 4 ozs Cheddar Cheese (shredded)
• 2 Mango (peeled, chopped)
• 2 Navel Orange (peeled, chopped)
• 2 cups Blueberries
  

Directions:

1. Preheat the oven to 400°F (205°C). Line a baking pan with parchment paper, or use a
springform pan.
2. Heat the butter in a pan over medium heat. Add the steak and cook for 10 to 12 minutes,
flipping halfway through. The timing will depend on the thickness of your steak and
desired doneness. Chop into bite-sized pieces.
3. Add the steak, potatoes, leeks, eggs, salt, and pepper to a large mixing bowl. Stir well to
combine.
4. Pour the egg mixture into the baking pan, then sprinkle evenly with the cheese. Bake in
the oven for 40 minutes, or until the quiche has risen and started to brown on the top.
5. Meanwhile, add the mango, orange, and blueberries to a bowl and mix to combine.
6. Serve the quiche with fruit salad and enjoy!

Nutrition:
Calories 394 
Fat 20g 
Carbs 32g 
Fiber 4g 
Sugar 19g 
Protein 25g