Roadside Diner Cheeseburger Quiche Recipe
Roadside Diner Cheeseburger Quiche Recipe photo by Taste of Home

Roadside Diner Cheeseburger Quiche Recipe

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4.5 44 51
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Chock-full of flavor, this savory main dish quiche tastes just like its burger counterpart. Easy and appealing, it's pretty enough to serve guests. —Barbara J. Miller, Oakdale, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES: 8 servings


  • 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 large 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

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.


  1. 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.
  2. In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.
  3. 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.
Originally published as Roadside Diner Cheeseburger Quiche in Taste of Home February/March 2010, p55

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Reviewed Apr. 12, 2016

"I can see why this was a contest winner! This was really great and now a keeper in my recipe file. Only change I made was to add some Montreal Steak Seasoning to my ground round while I was browning it. Very moist and tasty. I did put a tray under the pie pan to catch spillage.......but there wasn't any. Yes, the foil on crust last 15 minutes really kept the crust from over browning."

Reviewed Mar. 15, 2016

"Very good.The only thing it needed to serve was ketchup!! I used a 9" pie plate and it was perfect. I used about 8 ounces of half and half that I had on hand and the rest skim milk, didn't seem to alter the result. I put a tray on the shelf below the pie plate in the oven and I think that caused the cheese to brown too much. There wasn't any spillage anyway, but next time i think I will put the pie plate on the tray just in case and see if that make a diffference or I could add some of the cheese into the quiche and top with the rest to incorporate it more."

Reviewed Jul. 7, 2015

"our family loves it! I spread some mustard over the crust before filling, and its divine!"

Reviewed Jun. 19, 2015

"It does taste like a cheeseburger! One of my family's favorite quiche recipes. Made 2 like others suggested adding a little extra on the ingredients. I also use the frozen deep dish pie crusts. I freeze one quiche, cut it in 1/4's first, if you want individual servings frozen, then put aluminum pan with quiche in ziploc freezer bag."

Reviewed Mar. 8, 2015

"This was great! I used whole milk, and used a little more of all ingredients to make two deep dish pies. I'll be making it again."

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