Ingredients
For the Savory Hamburger Filling:
- Ground Beef: 1 pound, 85/15 lean
- Yellow Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Ketchup: 2 tablespoons
- Yellow Mustard: 1 tablespoon
- Worcestershire Sauce: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon, freshly ground
- Sharp Cheddar Cheese: 1.5 cups, shredded (about 6 ounces)
For the Creamy Egg Custard:
- Large Eggs: 3
- Half-and-Half: 1.5 cups (or see notes for substitutions)
Instructions
- Prepare the Crust (Blind Baking): Preheat your oven to 400°F (200°C). This first step is crucial for preventing a soggy bottom. Gently press the pie crust into a 9-inch pie plate. Prick the bottom and sides of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights and bake for another 5-7 minutes, until the crust is lightly golden. Set the crust aside and reduce the oven temperature to 375°F (190°C).
- Cook the Hamburger Filling: While the crust is baking, place a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft, about 8-10 minutes.
- Drain the Fat: Remove the skillet from the heat and carefully drain off all excess grease from the beef and onion mixture. This is a very important step to ensure your quiche isn’t oily.
- Season the Filling: Return the skillet to medium heat. Stir in the minced garlic and cook for 1 minute until fragrant. Add the ketchup, yellow mustard, Worcestershire sauce, salt, and pepper. Stir everything together until the beef is evenly coated in the seasonings. Cook for another minute, then remove from the heat.
- Layer the Quiche: Spread the seasoned hamburger mixture evenly over the bottom of your pre-baked pie crust. Sprinkle the 1.5 cups of shredded cheddar cheese over the top of the beef mixture.
- Prepare the Custard: In a medium bowl, whisk the 3 large eggs until they are pale and frothy. Slowly whisk in the 1.5 cups of half-and-half until the mixture is smooth and well combined.
- Pour and Bake: Carefully and slowly pour the egg custard over the cheese and beef filling in the pie crust. The liquid should fill in all the gaps.
- Bake to Golden Perfection: Place the quiche on a baking sheet to catch any potential spills. Bake in the preheated 375°F (190°C) oven for 35-45 minutes. The quiche is done when the top is golden brown and the center is almost set. It should have a slight jiggle in the very center when you gently shake the pan.
- The Crucial Rest: Remove the quiche from the oven and place it on a wire rack. Let it cool for at least 15-20 minutes before slicing and serving. This resting period is essential, as the quiche will continue to cook from the residual heat and will set up properly, allowing for clean, beautiful slices.
Nutrition
- Serving Size: one normal portion
- Calories: 450-550