There’s something undeniably comforting about the fusion of two beloved classics: the all-American cheeseburger and the elegant French quiche. This Cheeseburger Quiche combines savory ground beef, melty cheddar cheese, and a flaky homemade crust to create a dish that works beautifully for brunch, lunch, or dinner. Each slice delivers that unmistakable cheeseburger flavor profile in a sophisticated presentation that’s sure to impress family and friends alike. Whether you’re looking for a new weekend favorite or a crowd-pleasing potluck contribution, this hearty quiche is guaranteed to satisfy.
Ingredients
For the Crust:
- 250g (2 cups) all-purpose flour
- 113g (1/2 cup) cold unsalted butter, cubed
- 1/2 teaspoon salt
- 4-6 tablespoons (60-90ml) ice water
For the Filling:
- 450g (1 pound) ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, finely diced (about 150g or 1 cup)
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 240ml (1 cup) heavy cream
- 240ml (1 cup) whole milk
- 225g (2 cups) sharp cheddar cheese, shredded
- 2 tablespoons fresh herbs (parsley, thyme, or chives), chopped, plus extra for garnish
Instructions
Preparing the Crust:
- In a large bowl, combine flour and salt. Add the cold cubed butter.
- Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough begins to come together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll the dough into a circle about 12 inches (30cm) in diameter.
- Transfer the dough to a 9-inch (23cm) pie dish or quiche pan. Trim excess dough and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until just beginning to color.
Preparing the Filling:
- In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles as it cooks, about 5-7 minutes.
- Add the diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in Worcestershire sauce, dijon mustard, salt, and pepper.
- Remove from heat and drain excess fat if necessary. Allow to cool slightly.
Assembling and Baking:
- Spread the cooled beef mixture evenly over the partially baked crust.
- Sprinkle half of the shredded cheese over the beef layer.
- In a medium bowl, whisk together eggs, heavy cream, and milk until well combined.
- Stir the fresh herbs into the egg mixture.
- Pour the egg mixture carefully over the beef and cheese in the crust.
- Top with the remaining cheese.
- Bake at 375°F (190°C) for 35-40 minutes, until the center is set and the top is golden brown.
- Allow to cool for at least 15 minutes before slicing and serving.
- Garnish with additional fresh herbs if desired.
Nutritional Information and Timing
Prep Time: 30 minutes
Chill Time: 1 hour (for the crust)
Cook Time: 55-60 minutes
Total Time: 2 hours 30 minutes
Servings: 8 slices
Nutritional Information (per slice):
- Calories: 495
- Total Fat: 37g
- Saturated Fat: 20g
- Cholesterol: 185mg
- Sodium: 540mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 22g
Cooking Tips and Tricks
- Perfect Crust: For the flakiest crust, make sure your butter and water are very cold. Handle the dough as little as possible to prevent it from becoming tough.
- Prevent Soggy Bottom: Blind baking the crust before adding the filling helps create a barrier that keeps the crust crisp even with the moist filling.
- Cheese Selection: Freshly grated cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
- Meat Preparation: Don’t overcook the ground beef as it will continue to cook in the oven. Aim for just-cooked crumbles that remain juicy.
- Resting Period: Allow the quiche to rest for at least 15 minutes before slicing. This helps the filling set properly and makes for cleaner slices.
- Temperature Check: The quiche is done when the center reaches 160°F (71°C) and has just a slight jiggle when gently shaken.
Variations and Substitutions
- Bacon Cheeseburger Quiche: Add 6-8 slices of cooked and crumbled bacon to the beef mixture for an extra layer of flavor.
- Turkey or Chicken Option: Substitute ground turkey or chicken for a lighter version. Add 1 tablespoon of olive oil when cooking leaner meats to maintain moisture.
- Vegetarian Alternative: Replace the ground beef with 450g (16oz) of plant-based meat substitute or 2 cups of sautéed mushrooms for a meaty texture without the meat.
- Cheese Variations: Experiment with different cheese combinations such as Swiss, Monterey Jack, or pepper jack for unique flavor profiles.
- Gluten-Free Crust: Substitute a store-bought gluten-free pie crust or make your own using a 1:1 gluten-free flour blend.
- Low-Carb Option: Skip the traditional crust altogether and create a crustless quiche by greasing the pan well and adding an extra egg to help the quiche hold its shape.
Common FAQs
Can I make this quiche ahead of time?
Yes! You can prepare the entire quiche a day in advance. After baking, allow it to cool completely, then cover and refrigerate. Reheat in a 325°F (165°C) oven for about 15-20 minutes or until warmed through.
Can I freeze cheeseburger quiche?
Absolutely. Cool the baked quiche completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Why is my quiche watery?
This could be due to undercooking or not properly draining the fat from the ground beef. Make sure to cook until the center is set, and drain excess fat from the meat before adding it to the crust.
What can I serve with cheeseburger quiche?
A simple green salad, roasted vegetables, or potato dishes complement this quiche perfectly. For a true cheeseburger experience, serve with a side of pickle spears, ketchup, and mustard.
Can I use a store-bought pie crust?
Yes, a pre-made refrigerated pie crust is a great time-saver. Just follow the package instructions for blind baking before adding your filling.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover quiche covered in the refrigerator for up to 3 days.
- Freezing: Individual slices can be wrapped and frozen for quick meals. Wrap each slice in plastic wrap, then place in a freezer-safe container for up to 2 months.
- Make-Ahead Components: The pie crust can be made and refrigerated up to 3 days in advance or frozen for up to a month. The ground beef mixture can be cooked a day ahead and stored in the refrigerator.
- Reheating: For best results, reheat refrigerated quiche in a 325°F (165°C) oven for 15 minutes. Microwave individual slices for 1-2 minutes, but be aware that the crust may become soggy.
- Serving Temperature: While traditionally served warm, cheeseburger quiche can also be enjoyed at room temperature, making it perfect for picnics and potlucks.
This cheeseburger quiche combines the best of comfort food in one delicious dish that’s sure to become a family favorite. With its flaky crust, savory beef filling, and cheesy topping, it’s a hearty meal that satisfies any time of day.
