Cheeseburger Quiche

This cheeseburger quiche tastes just like the hamburger we all crave. 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. You can make it with a crust, which I did/ ( I actually stretched 2 premade crust in a large quiche pan. )

Annotated Cooking Notes: Don't hesitate to use those premade crusts—utilize them fully to ensure the entire quiche pan is covered. The crust is essential, not optional, to achieve that cheeseburger flavor.

Ingredients

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

Directions

1. Preheat oven to 375 degrees F.

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

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

4. 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.)

5. 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. 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.

7. Garnish with preferred toppings.