Hamburger Quiche is a hearty, savory quiche that's perfect for dinner! Dotted with sauteed ground beef, peppers, and onions, and loaded with two kinds of cheese, this cheeseburger quiche is a crowd pleaser!
Hearty Hamburger Quiche
Quiche is far too often relegated to girl's brunches and Mother's Day breakfasts, but I find it to be a versatile recipe you can eat anytime of day, for all kinds of occasions.
This hamburger quiche is particularly great for dinner. Ground beef and eggs pair remarkably well together, and the addition of cheese, peppers, and seasonings means there's no shortage of flavor in this dish.
Quiche is a fabulous make ahead meal and can be served hot or at room temperature. It's also the perfect way to use up the ½ lb. of ground beef leftover after making Ranch Burgers or Goat Cheese Burgers.
My husband loves to pair this with hot sauce, I prefer it plain, and the kids like a side of ketchup. Pair it with some tater tots or a side salad and dinner is done!
We'll walk you through all the steps to make perfect quiche, including blind baking the crust and getting a perfectly set filling!
Ingredients + Substitutions
- Deep dish pie crust- You can use a store bought pie crust or our favorite buttermilk pie crust recipe. You'll need to use 1 ½ crusts from the homemade version to fill a deep dish pie pan. Use the rest to make pie crust cookies!
- Ground beef- Any kind of ground beef will work well here from 75/25 to very lean 90/10.
- Peppers and onions- We use a mix of sauteed onions and peppers to bring a touch of sweetness and color to the dish. Use any color of bell pepper you like.
- Seasonings, including garlic powder and onion powder- We season both the beef and the egg mixture to make sure this quiche has plenty of flavor.
- Eggs- We use a mixture of whole eggs and egg yolks to create a rich, custardy texture.
- Half and Half- We found that half and half had just the right amount of richness for this dish. You can substitute whole milk, but we found it is not quite as rich and custardy as we want quiche to be.
- Cheese- It's not a cheeseburger quiche without cheese, and we've got plenty of it. A blend of Swiss and cheddar takes this over the top!
How to Blind Bake Pie Crust for Quiche
We tested this recipe both with and without blind baking the crust, and found the crust that was not blind baked was delicious but soggy. To avoid a soggy crusted quiche, we recommend blind baking the crust before adding the filling.
- To do that, roll out the dough as you usually would, transfer to your pan, and crimp as you like. (If you buy a store bought crust, all of this will be done for you.) Chill for at least 30 minutes or longer, if you prefer.
- Line the crust with parchment paper, then weight it with pie weights, rice, or beans. Bake the crust for 10-12 minutes at 375 degrees, then remove from the oven.
- Remove the parchment paper and weights, prick the crust all over with a fork, then continue to bake for another 10 minutes, or until light golden brown. Now, the crust is ready to be filled!
Here's a great full length tutorial on blind baking pie crust.
How to Make Hamburger Quiche
Step 1: Saute hamburger, onions and peppers. Drain excess grease, then season with salt, pepper, garlic powder, and onion powder.
Step 2: Whisk filling. Beat together eggs, half and half, salt, pepper, and cayenne pepper.
Step 3: Assemble. Sprinkle the pre-baked crust with half of the cheeses. Add all the ground beef and veggies. Pour the egg mixture over all. Sprinkle remaining cheese on top. Cover the edges with a pie shield.
Step 4: Bake. Bake at 350 degrees for 40-55 minutes, or until the filling is just barely jiggly, but not soupy at all. Rest for 10 minutes, then serve.
Tips for Perfect Quiche with Ground Beef
- Use a pie shield. Because we're blind baking the crust, we need to cover it so it doesn't burn. The pie shield can be added after you fill the crust and left on for the entire baking time. You can also make a pie shield out of several strips of aluminum foil.
- Don't overfill. Make sure the egg filling doesn't overflow the sides of the crust. If needed, leave some of the egg filling out so it doesn't overflow.
- If the top of the quiche is getting overly browned, but the custard is still not set, cover the top with foil for the remaining baking time.
- Take the temp. If you're unsure if the eggs are done, use a meat thermometer to take the temperature! The custard is done when it reads between 165 and 170 degrees.
Make Ahead and Storage Instructions
Quiche keeps quite well and can be made ahead of time.
To make ahead of time, bake completely, then cover with foil and refrigerate. When ready, reheat the quiche, covered, in a 350 degree oven for 25--30 minutes.
Leftover quiche will keep in the fridge for about 5 days.
Check out these recipes for leftover ground beef if you need ideas for using the other ½ lb of hamburger!
More One Dish Ground Beef Dinner Ideas
- Ground Beef Pot Pie
- One Pot Taco Spaghetti
- John Wayne Casserole
- Hamburger Hashbrown Casserole
- Walking Taco Casserole
📖 Recipe
Hamburger Quiche
Ingredients
- 1 deep dish pie crust (store bought or homemade)
- Neutral oil (to coat)
- ½ lb. ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- ½ sweet bell pepper (diced)
- ½ small yellow onion (diced)
- 4 eggs + 2 yolks
- 2 cups half and half
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Pinch cayenne pepper (optional)
- 1 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
Instructions
Blind bake the crust:
- Roll out the pie dough between two pieces of parchment or wax paper. Peel off the top layer and carefully flip it into a 9 inch deep dish pie crust. Gently tear off the top layer of parchment. If it sticks, put it in the fridge for 10 minutes, then try again. Crimp the pie crust however you like. (Note: If you buy a store bought crust, this part is usually done for you). Chill the crust for at least 30 minutes or up to five days. Be sure to cover it with saran wrap if chilling for longer than 30 minutes.
- Preheat the oven to 375 degrees.
- Line the crust with parchment paper, then weight it with pie weights, rice, or beans. Bake the crust for 12 minutes at 375 degrees, then remove from the oven. Remove the parchment paper and weights, prick the bottom of the crust with a fork, then continue to bake for another 10 minutes, or until light golden brown. Now, the crust is ready to be filled!
Prepare the filling:
- Lower the oven temperature to 350 degrees.
- In a large skillet, heat the oil over medium high heat. Add the ground beef, peppers, and onions, breaking the ground beef into smaller chunks and spreading the mixture evenly over the pan. Saute for a few minutes, undisturbed, then stir, and continue browning, stirring occasionally, until the veggies are softened and beef is browned. Season with the garlic powder and onion powder and sprinkle lightly with salt and pepper, to taste. Drain off all the excess grease, then set aside.
- Whisk together the eggs and yolks, half and half, salt, pepper, and cayenne pepper.
- Mix together the cheddar and Swiss cheese and sprinkle enough on the bottom of the pie crust to cover. Top with all of the ground beef mixture, then all but ½ cup of the remaining cheese.
- Pour the egg mixture evenly over top. Do not overfill. If the eggs look like they will run over the sides of the crust, just stop and toss the rest of the filling or fry it up in a pan. Sprinkle the remaining ½ cup cheese over top.
- Place a pie shield over the crust. VERY CAREFULLY transfer the pie dish to the oven. You’ll want oven mitts for this. I find it easier to carefully place the dish into the oven than pulling the rack out and putting it on that way, as the pie always jiggles too much when I push the rack back in.
- Bake for 40-50 minutes or until the center is just barely jiggly (but not soupy!). Remove from the oven and allow to set up for 10-15 minutes before slicing. Serve with microgreens or a side salad!
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