Beef and Cheddar Quiche Recipe

5 7 7
Beef and Cheddar Quiche Recipe
Beef and Cheddar Quiche Recipe photo by Taste of Home
Publisher Photo

Beef and Cheddar Quiche Recipe

Read Reviews
5 7 7
Publisher Photo
This recipe has been a family favorite for years. It's easy to prepare and perfect for a busy schedule. I've also made this recipe with salmon - substituting two cans for the ground beef and adding 1 tablespoon fresh lemon juice. It's great!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 3/4 pound ground beef
  • 1 unbaked pastry shell (9 inches)
  • 3 eggs, lightly beaten
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 1/2 cup chopped onion
  • 4 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided

Directions

In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside.
Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting. Yield: 6-8 servings.
Originally published as Beef and Cheddar Quiche in Country Extra May 1996, p51

Nutritional Facts

1 piece: 433 calories, 32g fat (13g saturated fat), 143mg cholesterol, 700mg sodium, 17g carbohydrate (3g sugars, 0 fiber), 17g protein.

  • 3/4 pound ground beef
  • 1 unbaked pastry shell (9 inches)
  • 3 eggs, lightly beaten
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 1/2 cup chopped onion
  • 4 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  1. In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside.
  2. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
  3. If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting. Yield: 6-8 servings.
Originally published as Beef and Cheddar Quiche in Country Extra May 1996, p51

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Reviews forBeef and Cheddar Quiche

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KristineChayes User ID: 1441542 238381
Reviewed Nov. 29, 2015

"This quiche was a hit at a recent gathering of friends. I used white cheddar (due to a severe allergy to Annatto, the food dye in yellow cheeses) and I added 1/2 cup of chopped tomato. The recipe is a keeper and I will definitely be making this again!"

MY REVIEW
DeepSorrow User ID: 6301843 39596
Reviewed Jun. 4, 2014

"Very tasty, easy to put together. I added a can of green chilies to mine , and even my picky 6 year old ate it up."

MY REVIEW
Docsbob User ID: 7105238 38473
Reviewed Mar. 23, 2014

"Yum! So easy and yummy. Was a nice change from the usual sausage or bacon. Made it for a brunch and it was a big hit."

MY REVIEW
chinasushi User ID: 2642904 8926
Reviewed Aug. 10, 2013

"Added mushrooms because we like them and used biscuit on hand for bottom. We still love the recipe. Thanks"

MY REVIEW
eshmoyer User ID: 5723936 14134
Reviewed Jul. 19, 2011

"Have made it many times and it is always a hit with the whole family!"

MY REVIEW
downundercanadian User ID: 4302163 37878
Reviewed Dec. 14, 2010

"I added a chopped green pepper to add a little nutritional value."

MY REVIEW
allaboutcookies86 User ID: 4740624 39590
Reviewed Jan. 27, 2010

"I am a quiche fan; I love making it and DEFINITELY LOVE eating it! I have a version I make, but this was VERY good. I may even like this better than my own. My husband gave it a two thumbs up and we almost ate the entire pie in one sitting. There is only two small servings left. Very good. Thank you for the recipe! Next time I may have to make two pies so we can have some left over."

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