Rump steak with broccoli goat cheese quiche and potatoes with roasted garlic is a delicious combination of flavors. The juicy, tender steak pairs perfectly with the creamy, savory quiche. The quiche has a rich taste of goat cheese, and the fresh green broccoli provides a nice balance. The oven baked potatoes with roasted garlic and rosemary complete this dish. Everyone will be happy when you put this on the table!
Broccoli Goat Cheese Quiche with Fried Rump Steak
I recently had a dinner party and wanted to make something special. A delicious steak was a favorite among the guests. I made a broccoli goat cheese quiche and crispy potatoes with garlic from the oven.
The advantage of this recipe is that it is easy to prepare. Everything can be prepared in advance, so you don't have to spend much time in the kitchen and can stay with your guests.
This dish shows you can put a special and delicious meal on the table with pure ingredients.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Baby potatoes with roasted garlic
- 2 pounds baby yellow potatoes, peeled and pre-cooked
- 2 tablespoons olive oil
- 20 cloves garlic, skin removed
- 4 sprigs fresh rosemary, just the needles
- sea salt, to taste
Broccoli goat cheese quiche
- 1 teaspoon vegetable oil
- 2 shallots, cut into rings
- ½ pound savory pie dough
- ½ pound broccoli rice
- 2 oz. sun-dried tomatoes, cut into strips
- 3 eggs, size L
- ⅓ cup sour cream
- 4 oz. soft goat cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup pistachios, chopped finely
Rump steaks
- 4 rump steaks
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
Baby potatoes with roasted garlic
- Preheat the oven to
430 °F or 390 °F. - Mix the oil with the potatoes and put the potatoes in the oven dish.2 pounds baby yellow potatoes, 2 tablespoons olive oil
- Spread the garlic between the potatoes.20 cloves garlic
- Sprinkle the rosemary and sea salt over the potatoes.4 sprigs fresh rosemary, sea salt
- Bake the potatoes in the oven for 35 minutes.
- Serve the potatoes with the roasted garlic. Mash the garlic cloves and mix them with the potatoes for extra flavor!
Broccoli goat cheese quiche
- Grease the inside of the mini quiche dishes with oil.
- Heat a little oil in the pan and fry the onions until they are translucent (about 3 minutes).1 teaspoon vegetable oil, 2 shallots
- Cut rounds out of the dough with the cutters and place them at the bottom of the quiche dish½ pound savory pie dough
- Place this on the baking tray.
- Spoon the onions into the bottom of the bowl.
- Mix the broccoli rice with the sun-dried tomatoes.½ pound broccoli rice, 2 oz. sun-dried tomatoes
- In a second bowl, mix the sour cream and eggs. Crumble the cheese above and mix everything well.3 eggs, ⅓ cup sour cream, 4 oz. soft goat cheese
- Mix the egg with broccoli rice and season with salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Place the vegetables in the bowl and press down with the back of a spoon.
- Sprinkle some chopped pistachios on top.¼ cup pistachios
- Bake in the oven for 20 minutes.
Rump steak
- Remove the rump steak from the refrigerator 30 minutes before preparation and let it come to room temperature.4 rump steaks
- Pat them dry with paper towels and season with salt.salt and pepper
- Heat olive oil in the pan and fry for 2 minutes on one side. Turn around.2 tablespoons olive oil
- Put the butter in the pan and fry for 2 ½ minutes on the other side.2 tablespoons butter
- Place the steak with the gravy in an oven dish and place it in the oven for 5 minutes.
- Remove the steaks from the oven and wrap them in aluminum foil to tenderize them until the rest of the dinner is ready.
Notes
- Sirloin steak:
- Refrigerator: covered for up to 2 days.
- Freezer: Up to 1 month in a freezer container or bag.
- Quiche:
- Refrigerator: Covered for a maximum of 3 days
- Freezer: Up to 2 months, packed in aluminum foil or freezer box. Let thaw in the fridge.
- Reheat: Cover with aluminum foil and heat in the oven at 350 °F (180 °C) for 15–20 minutes.
- Baby potatoes
- Refrigerator: Up to 2 days in an airtight storage container.
- Freezer: Up to 1 month in a freezer bag or box. Thaw in the refrigerator.
- Reheat: In a skillet with a lid over medium heat or the microwave in 15-20 second intervals until warm.
Nutrition
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