Hamburger Quiche

This Hamburger Quiche is filled with ground beef, sauteed peppers and onions, seasonings, and plenty of cheese for a hearty dinner!

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Prep Time: 30

Cook Time: 45

Servings:

Calories: 433kcal

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!

Course Main Course

Cuisine American

Keyword ground beef quiche, hamburger quiche