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Chock-full of flavor, this savory main dish tastes just like its burger counterpart. Easy and appealing, it’s pretty enough to serve guests.
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Nutritional Facts 1 piece (calculated without optional garnishes) equals 502 calories, 35 g fat (19 g saturated fat), 236 mg cholesterol, 954 mg sodium, 24 g carbohydrate, 1 g fiber, 23 g protein.
Originally published as Roadside Diner Cheeseburger Quiche in Taste of Home February/March 2010, p55
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Reviewed on Mar. 07, 2012 by estancia11880
Very good, but it needs something...(not sure what-maybe more relish?) I will make this again and probably "tinker" with it.
Reviewed on Sep. 12, 2011 by cas378
I love this recipe and have made it several times. It is a very heavy though. I use half and half, less bacon and less cheese. These changes have made it a lot better.
Reviewed on Aug. 01, 2011 by cricketbean
My family loved this recipe! I have never made a quiche before and had my doubts about it, but it has become a family favorite the kids ask for it all the time. Def. try this!!
Reviewed on Jun. 30, 2011 by Murpharama
This an unbelievable treat. It has become something I make time and time again. I have served it to guests as well. A great ting to make for game day too!
Reviewed on Apr. 22, 2011 by Brenda D
Very tasty. I did vary it by using a can of well drained Rotel tomatoes because I was out of fresh tomatoes. It gave it an extra zing. The second time I made this, I used sausage and a bit of ham for a breakfast quiche. It was so good with the canned tomatoes & hot peppers, that I used that again instead of fresh. Thank you for this very versitile recipe.
Reviewed on Apr. 15, 2011 by calikens2000
I felt that this recipe was a little too bland. I'll likely try to make it again, but modify it greatly to get more flavor. Great concept -- I just like a more bold flavor.
Reviewed on Apr. 13, 2011 by carolosborne
This was great and easy to make. My picky 17 year old son loves it and askes for it often.
Reviewed on Apr. 12, 2011 by DeafEskie
We have made this several times with a few minor variations to it. For example, I feel it tastes better with bacon bits than real bacon. ALSO--chefs, please note--when we used exact amounts of milk/cream, it overflowed was TOO much. So you may need to make your own variations accordingly. One way to avoid overflow is a half pound of ground beef instead of 3/4. Another option is to make the entire mixture and pour the overflow into a container and freeze it to save to make a second pie. This is awesome. People with lowt hyroid--this is clearly a thyroid revving recipe. It makes me feel somuch beter I am hooked on this my staff has to cook it for me at least once a month. Thats how good it is. This shoulod have gotten first place, not second. because there is so many ways you can vary it a bit. I love quiches. Totally love them. Need to get me more recipes like this one. Awesome (to the creator). Way to go girl, Thank you for this.
Reviewed on Mar. 31, 2011 by lreynal
This is pretty good stuff. I wasn't sure about the amount of dill relish but for us it was just right. I used the 9" deep dish premade frozen pie crusts. I am glad they come in packs of two because I wound up needing to use them both. It made two of these pies. But, I am not complaining and neither do my co-workers! They will gladly devour the benefits of the extra pie. Thanks for the post. I will be keeping this recipe.
Reviewed on Mar. 25, 2011 by Ovenlovin
I am allergic to all dairy products, not an intolerance but a true allergy. I can modify many recipies and would be glad to share my methods. In this recipe I would use a white scauce with herbs of my choice in the moment and sauted mushrooms instead of the soup. The cheese would be added on top as a garnish for my husband. I look forward to seeing how it turns out.jcoover0325@msn.com
I am allergic to all dairy products, not an intolerance but a true allergy. I can modify many recipies and would be glad to share my methods. In this recipe I would use a white scauce with herbs of my choice in the moment and sauted mushrooms instead of the soup. The cheese would be added on top as a garnish for my husband. I look forward to seeing how it turns out.
jcoover0325@msn.com
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