A Cheeseburger Quiche that tastes just like the burger you’ve been craving. Packed with protein, this quiche is the quick and easy dinner solution you’ve been searching for.
There is no right or wrong way to eat a cheeseburger, it’s delicious in any form, whether it’s Bacon Cheeseburger Soup, a Low Carb Bacon Cheeseburger Salad or this yummy quiche!
Cheeseburger Quiche Recipe
This quiche does taste exactly like a cheeseburger, a bacon cheeseburger to be exact. There is a crust in place to mimic the burger buns and a thick slab of cheese on top, meat in the middle, but what makes it most authentic tasting is the dill pickle relish. The relish gives it the “cheeseburger-esque” taste you want. Leaving it out would be a big mistake.
The first bite of this quiche will surprise you. You’re eyes are seeing quiche, but you’re tasting a burger. It’s really that authentic.
Got a family member that will not eat quiche? Spring this cheeseburger version on them, I think they’ll be pleasantly surprised.
Ingredients For Cheeseburger Quiche
Full recipe can be found at the bottom of the page.
Pantry Ingredients
- dill pickle relish – do not use sweet pickle relish
- prepared yellow mustard
- hot pepper sauce – such as Tabasco
- salt and pepper
Fresh Ingredients
- pie crust – you can make your own or use a refrigerated or frozen crust; instructions in the recipe will tell you how exactly what you need
- ground beef – make sure it’s lean, 93/7
- plum tomatoes – very flavorful and the perfect sized tomato for this recipe
- bacon – crispy and crumbled
- eggs – size large
- heavy cream
- milk – whole milk gives the best flavor
- extra sharp cheddar – you can substitute any kind of cheese
- Parmesan cheese
How To Make Cheeseburger Quiche
Step one: Preheat oven to 375 degrees F.
Step two: In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes, onion, relish and bacon. Set aside.
Step three: In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.
Step four: 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.
Step five: Bake 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.
Recipe Tips
- You must use a deep dish pie plate otherwise ingredients will overflow
- Resist the urge to add the whole pound of ground beef, this will also make the other ingredients overflow
- 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.)
- Garnish each slice with all the regular cheeseburger fixings.
How To Store Leftover Quiche
This quiche can easily be stored in the refrigerator covered with plastic and still in the pie dish.
You can also tightly wrap each piece separately to lock in the moisture, ensuring that it reheats well.
How To Reheat Leftover Quiche
Leftover quiche can be reheated in the oven (my favorite way), in the microwave and a toaster oven.
Wrapped in foil and warmed in the oven takes the longest, but tastes closest to freshly made.
The microwave works well, but the crust will never be as crispy as oven warmed.
Can I Freeze The Whole Quiche?
Yes, absolutely!
Once your quiche is made, let it completely cool and wrap tightly with plastic wrap and aluminum foil. Place it in the freezer for up to three months before baking.
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Cheeseburger Quiche
Ingredients
- 1 pie crust* see notes
- 3/4 lb lean ground beef (93/7)
- 2 plum tomatoes, seeded and chopped
- 1 medium yellow onion, chopped
- 1/2 cup dill pickle relish
- 1/2 cup crumbled, cooked bacon
- 5 large eggs
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 2 tsps prepared yellow mustard
- 1 tsp hot pepper sauce
- 1/2 tsp table salt
- 1/4 tsp ground black pepper
- 6 oz extra sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Optional Garnishes:
- Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes, onion, relish and bacon. Set aside.
- In a large bowl, whisk 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 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.
Notes
Nutrition
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