This cheeseburger quiche tastes just like the hamburger I’m always craving. Packed with protein from ground beef and bacon, this quiche is a quick and easy dinner solution I’ve made countless times. You’ll be surprised how much it tastes like a real bacon cheeseburger.
I wanted this quiche to capture the precise flavor of a bacon cheeseburger, but wasn’t really sure if that was possible using a quiche as a guide. I’ve used a crust to mimic the burger buns and topped it with a thick layer of two types of cheese. In the center, the combination of ground beef and bacon forms “the burger“. However, what makes it most authentic-tasting is my last minute addition of dill pickle relish. Specifically, the relish gives it the “cheeseburger-esque” taste I was looking for. Omitting it, in my opinion, means missing out on a significant flavor opportunity.
The first bite of this quiche surprised me. I’m seeing quiche, but I’m tasting a burger. You’ll get it once you taste it for yourself.
Have a family member that will not eat quiche? Surprise them with this cheeseburger version. I think they’ll be pleasantly surprised.
Why I Love This Cheeseburger Quiche Recipe
- Satisfying: This hamburger quiche satisfies my craving for a burger.
- Escapes the Routine: I like switching up a routine meal into something a little more unique.
- Comfort Food: The bacon cheeseburger flavors are spot on and really transfer in every bite of this cheeseburger quiche.
- Dill pickle relish: I added the relish for that tangy, slightly sweet flavor reminiscent of a cheeseburger with pickles. As a biased dill pickle lover, you’d know from my dill pickle soup that dill pickle can truly enhances a dish. Sweet pickle relish doesn’t cut it here!
- Prepared yellow mustard: Adds an acidic element and is a common ingredient for cheeseburgers.
- Hot pepper sauce (such as Tabasco): I added this for complexity and depth, not heat.
- Salt and pepper: Necessary flavor enhancers.
- Deep dish pie crust: You can make your own or use a refrigerated or frozen crust. This is the “buns” portion of your cheeseburger. See recipe card for everything you need to know about the crust.
- Ground beef: I make sure to use at least 93/7 ground beef (drained well), otherwise the extra fat will pool in your ground beef quiche.
- Plum/Roma tomatoes: I love these flavorful tomatoes for this quiche recipe.
- Bacon: For obvious reasons I used crumbled bacon to make this taste like a bacon cheeseburger.
- Eggs: Binds the ingredients together, and is what gives the quiche its creamy and custard-like texture.
- Heavy cream: The heavy cream adds a nice mouthfeel to this recipe.
- Milk: I like using whole milk for the best flavor.
- Extra sharp cheddar: I love extra sharp for its bold flavor!
- Parmesan cheese: The saltiness of the Parm adds to the overall flavor of this ground beef quiche.
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How Do You Make a Cheeseburger Quiche
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Making the Cheeseburger Quiche Filling
- Step One: Preheat oven to 375 degrees F.
- Step Two: Meanwhile, cook the ground beef in a large skillet over medium heat until it’s no longer pink; then, drain any excess fat. In addition, add tomatoes, onion, relish, and bacon to the skillet, and stir. Set the mixture aside.
- Step Three: In a large bowl, whisk together eggs, cream, milk, mustard, pepper sauce, salt, and pepper. Set the mixture aside.
Filling the Pie Crust
- Step Four: Place the pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, as a regular one won’t accommodate the mixture) and flute the edges. If I’m using a refrigerated pie crust, I like to roll it out a bit more with a rolling pin to fit the deep-dish plate. (You can use homemade pie crust or purchase frozen deep-dish pie crusts; just make sure they are completely thawed out.)
- Step 5: Transfer ground beef-bacon mixture into the prepared crust.
- Step Six: Pour the egg mixture over the meat and I like to gently use a fork to distribute the meat, allowing the egg mixture to settle in between. Sprinkle the cheeses evenly over the top.
- Step Seven: Bake for 45-60 minutes or until a knife inserted near the center comes out clean. Sometimes I cover the edges with foil during the last 15 minutes to avoid overbrowning. I let the ground beef quiche stand for 15 minutes before cutting into it.
- Step Eight: Additionally, I like to top each slice of cheeseburger quiche with extra tomato, bacon, lettuce, pickle relish or whatever feels good at the moment.
- Use a deep dish pie to avoid the cheeseburger quiche ingredients from overflowing in the oven. I found that out the hard way!
- Really resist the urge to add the whole pound of ground beef. Using the whole pound is a big cause of overflow. Use the extra in another meal.
- I make refrigerated pie crust fit into a deep-dish plate, by rolling 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.
Storing and Reheating Cheeseburger Quiche
How To Store Leftover Quiche
- This ground beef quiche is easily stored in the refrigerator covered with plastic and still in the pie dish.
- In addition, I’ve also tightly wrapped each piece separately to lock in the moisture.
How To Reheat Leftover Quiche
- I like to reheat my leftover hamburger quiche in the oven (my favorite method), the microwave or a toaster oven.
- Wrapped in foil and warmed in the oven takes the longest, but I think tastes closest to freshly made.
- I find the microwave works well, but the crust never gets to be as crispy as oven warmed.
Frequently Asked Questions
Can I Freeze The Whole Hamburger Quiche?
- Yes, absolutely can freeze the whole bacon cheeseburger quiche recipe.
- Once your hamburger 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.
- 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
- 1 deep dish pie crust* see notes
- 6 oz extra sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce
- 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.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
- In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.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
- 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.)1 deep dish pie crust* see notes
- 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.6 oz extra sharp cheddar cheese, 1/2 cup shredded Parmesan cheese
- 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.
- Garnish with preferred toppings.Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce
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