Roadside Diner Cheeseburger Quiche Recipe
- 1 sheet refrigerated pie pastry
- 3/4 pound ground beef
- 2 plum tomatoes, seeded and chopped
- 1 medium onion, chopped
- 1/2 cup dill pickle relish
- 1/2 cup crumbled cooked bacon
- 5 eggs
- 1 cup heavy whipping cream
- 1/2 cup 2% milk
- 2 teaspoons prepared mustard
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- Optional garnishes: mayonnaise, additional pickle relish, crumbled cooked bacon, and chopped onion and tomato
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.
- In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.
- Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. Garnish with optional ingredients if desired. Yield: 8 servings.
Reviews for Roadside Diner Cheeseburger Quiche(36)
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This tastes exactly the way I like my cheeseburger...with lots of dill pickles. Top with shredded lettuce, fresh tomato, and serve with a mixture of 1/2 ketchup & 1/2 mayo for dipping forkfuls. Yum!
We really enjoyed this. We've made it twice recently and kinds of "cheated" the last time by adding a can of drained RoTell tomatoes in stead of the fresh tomatoes and onions. Very nice
I used ground turkey, regular tomatoes and fat free half and half. It turned out very good.
I was afraid this would be too stodgy, but it was very tasty and filling and not as heavy as I expected. Due to availability, I used very lean beef, half and half instead of cream and milk, and less cheese than called for. It was still a hit! Good recipe that's easy to adjust to your tastes or dietary needs.
This one's a keeper! I used frozen pie crusts and got two pies. They took 50 minutes to bake to perfection. Also added more cheese to cover top of two pies. Next time I would take the advice to use a well-drained can of Rotel tomatoes with chilies and perhaps cut down on the relish...or not.
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