Easy Father’s Day Brunch Recipe: Spinach, Steak and Gorgonzola Quiche

Entertaining, Recipes | | | 3 Replies

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Every dad secretly (or not so secretly) wants to be pampered on Father’s Day. Waking up to a hearty breakfast with a savory cocktail and a big cup of coffee is Dad’s version of Mother’s Day mimosas and breakfast in bed. That’s why we love this tasty grilled steak, gorgonzola and spinach quiche from Camp Makery — it’s the ultimate Father’s Day breakfast, and a great way to show him you care. It’s delicious, hearty and has enough steak to keep Dad satisfied.

Scroll down to see the recipe!

Photography: Shannon Stafford
Styling + Recipe: Leslie Marshall, Camp Makery

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Ingredients:
1 dozen eggs
16-24 ounces grilled sirloin steak
16 ounce container crumbled gorgonzola cheese
1 bunch fresh spinach
Salt and pepper to taste
2 containers refrigerated crescent roll dough

Directions:

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Grill the sirloin steak until medium. The steak will continue to cook in the oven, so try not to over-cook it. Slice into 1/2 inch strips.

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Beat your eggs until frothy. Add about 2 teaspoons of salt and a teaspoon of pepper.

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Roll out your crescent roll dough on a floured board until about 1/2 inch thick.

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Place in your baking dish. I used a deeper dish, but would recommend using a 9-by-13-inch baking dish, so the eggs don’t take so long to cook and you don’t have to worry about your dough getting too dark.

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Layer your casserole starting with the steak, gorgonzola cheese crumbles, and then spinach. Pour your beaten eggs over the layers.

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Bake at 350 degrees for about 30-45 minutes or until your dough and eggs are completely done.

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Serve with a Bloody Mary or Dad’s favorite morning cocktail!

You might also like: DIY Father’s Day BBQ Lover’s Gift

3 thoughts on “Easy Father’s Day Brunch Recipe: Spinach, Steak and Gorgonzola Quiche

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