Go Back
+ servings
cheeseburger quiche
Print

Cheeseburger Quiche

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
Course Main Course
Cuisine American
Keyword Cheeseburger Quiche
Prep Time 15 minutes
Cook Time 1 hour
Resting 15 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 469kcal
Author Cathy

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

*This recipe needs to be made in a deep dish pie plate. 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.

Nutrition

Calories: 469kcal | Carbohydrates: 15.2g | Protein: 27g | Fat: 35g | Saturated Fat: 17.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.9g | Trans Fat: 1.5g | Cholesterol: 213mg | Sodium: 649mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 3.5g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3.3mg