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Cheeseburger Quiche

 

I have to admit this quiche is pretty cool, it does taste exactly like a cheeseburger.  A bacon cheeseburger.  You have a crust in place for the buns and this thick slab of cheese on top, meat in the middle and what makes it most authentic tasting is the dill pickle relish.  The relish just gives it that “cheeseburgeresque” taste.  Leaving it out would be a mistake.  A big mistake.

Your first bite will surprise you as your mind is seeing quiche but you are tasting burger.  I even wanted to squirt some ketchup on the side for a little dip.  I think I’ll try that tomorrow.

If you happen to have a man who will not eat quiche, well, I think he’ll be happy with this one.  Give it a try.

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the tomatoes, onion, relish and bacon.  Set aside.

In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper.  Set aside.

Unroll pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, otherwise, the mixture will not fit) and flute the edges.  To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin.  You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.  Transfer meat mixture into the prepared crust.  Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between.  Sprinkle with cheeses.

Bake at 375 degrees for 45-60 minutes or until a knife inserted near the center comes out clean.  If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.  Let stand for 15 minutes before cutting.

You could easily garnish this with extra ingredients like, additional pickle relish, crumbled, cooked bacon, chopped onion and tomato, mayonnaise and shredded lettuce.

 Cheeseburger Quiche

1 refrigerated pie crust (or make your own or use a frozen deep-dish pie shell)
3/4 lb. ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 oz.) shredded cheddar cheese (I used extra sharp)
1/2 cup shredded Parmesan cheese
Optional garnishes: Additional pickle relish, crumbled cooked bacon, chopped onion and tomato, mayonnaise and shredded lettuce

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the tomatoes, onion, relish and bacon.  Set aside.

In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper.  Set aside.

Unroll pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, otherwise, the mixture will not fit) and flute the edges.  To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin.  You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.  Transfer meat mixture into prepared crust.  Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between.  Sprinkle with cheeses.

Bake at 375 degrees for 45-60 minutes or until a knife inserted near the center comes out clean.  If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.  Let stand for 15 minutes before cutting.

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Comments

  1. This looks soooooooo good! My granddaughter and I made the tacoritos tonight and they are delicious! I froze half the batch to take to a potluck later this weekend. I will be making these again. Thanks!

    This new recipe seems to be following the same theme, cheese, meat,calories of yummy and filling food almost everyone likes, a LOT!Another ‘must make’ recipe Cathy.

    Reply

    • 5 stars
      I made this last night – made my own crust as well. It came out fantastic. I did make a mistake and added a whole package of ground beef – not realizing it was just over a one pound package. So it was a little “beefy” and it overflowed. Definite tip: make sure you have foil covered pan underneath quiche just in case it over flows. I did and it no mess in my oven.
      A definite keeper and repeat. Thanks so much.

      Reply

  2. This recipe looks and sounds like a slightly more decadent version of a cheeseburger pie I once made. Very appealing. I love when your boys give you a cooking mission (not that they need to, because you had so many great ideas on your own). I bet they were happy you obliged!

    Shirley

    Reply

    • Nutrition info for 1 of 8 slices
      Calories: 352
      Carbs: 8
      Fat: 26
      Protein: 22

      (I used a potato crust instead of a flour crust (burger & fries!) plus I omitted the Parmesan.)

      Reply

  8. I have a Cheeseburger Pie that sounds similar. My boys and hubby love it. I think the hubby likes it because it’s a combination of two good things-cheeseburger & pie.
    BTW, I must have strange boys (7 & 3) because they won’t eat their food if it is separated. Also, they tend to eat their veggies first and meat last. They even eat lima beans. 🙂

    Reply

  10. This looks amazing! I’d love to sub half and half for the heavy cream…possibly sweet pickle relish, which my husband loves, for the dill pickle relish.

    Can I do this without disastrous results??

    Reply

  27. Oh, man!! Your son has great taste!! I think I would even tolerate the relish for this dish. I think my woman (AND myself), not just a man, would get over her dislike for quiche for this, and I’m an example of that! YUMMY!

    Reply

  30. ho. ly. yum. what a brilliant idea–huge pat on the back for the creator of this! your version looks delightful, cathy, and i’d wager that the leftovers are just as good. calories shmalories.

    Reply

  31. Would it be too SNL skitish for me to want to put a slice in between a hamburger bun and then put MORE garnish on top of that? (and perhaps deep fry it….?) Just kidding. This looks delicious on its own. Can you tell I’ve been eating really healthy all week so far and am slowly caving? ;o)

    My best, Lynn

    Reply

  35. Well, the half and half will probably be fine. With the relish I think it would depend on how you usually eat your burgers, with dill pickles or sweet pickles?  If you eat them with dill, i would stick with that, but it’s totally up to you.

    Reply

  41. found your blog today, enjoyed spending an hour or so checking it out, looking forward to following you. Just read your about me, laughed out loud reading about your youngest child… you could have been writing about mine!

    Reply

  51. Oh my! I was skeptical, but gave this a whirl (doubled the recipe in fact & made 2). My family loved, LOVED this dish – all 5 kids & the man! I now have a sliver of one quiche left. Will definitely make it again 🙂

    (btw, I used half & half instead of cream – it’s what I had on hand).

    Reply

  52. This looks really interesting…bacon, beef, cheese, what’s not to like? I however do not like pickles on my hamburgers-I will eat them separate but not on the meat, strange, maybe. I have to think hard about adding or omitting that relish…

    Reply

  55. Just made this recipe, and it was really good. I used sweet relish over dill; because, no one I was making the dish for (nor do I) likes dill. I really didn’t like the taste; it the sweetness was just misplaced. Oh, and I didn’t have a deep dish to cook it in so I used two 9 inch regular pans, which worked out fine (I just need more cheese). In fact, my mom said she would have rather have it cooked in regular pans over deep-dish pans.

    Thank you, Cathy, and I love the site.

    Reply

  56. My boyfriend LOVES blue-cheese burgers, would blue-cheese crumbles bake OK in the oven? Instead of adding bacon (or with it, depends on what he likes) I plan on putting a layer of blue-cheese between the meat/veggie layer. I’m hoping that the blue-cheese won’t get out of control and burn or something. Any experience with blue-cheese?

    Reply

  57. We had this for supper tonight on 10/12/2012.It was really good.My elderly mother who is 89 loved it.I will be making this again.She said we had been finding the best recipes lately.You can make some changes with this without hurting the flavor any if you want or need to.Thanks for the recipe.

    Reply

  58. I made this tonight and it was yummy!!!!! I kind of messed up and mixed the meat with the eggs and eggs and milk instead of pouring it over. I guess I’ll just have to try again. Oh darn!!!!! My Husband and Mom gave it a 10 out of 10.

    Reply

  59. I have two in the oven now! I found this site on stumbleupon.com and am so thankful I did. You have the most amazing and delicious recipies. I can’t wait to try this one! I make a family favorite Quiche Lorraine and this seemed to be the perfect way to mix it up a bit. 24 minutes and counting. Keep up the good work!

    Reply

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