Hamburger Quick Recipe

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Hamburger Quick Recipe

Read Reviews

I'm a retired postmaster in our small farming town. I enjoy cooking, square dancing and doing volunteer work. This cheesy quiche is a recipe I pull out and enjoy often.—Reta Ford, Chillicothe, Texas

Recommended: Veggie Burger Recipes

MAKES:

6 servings

TOTAL TIME:

Prep: 10 min. Bake: 35 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

6 servings

TOTAL TIME:

Prep: 10 min. Bake: 35 min.

Ingredients

3/4 pound ground beef
1 medium onion, chopped
1/3 cup chopped green pepper
1 tablespoon all-purpose flour
1 tablespoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup evaporated milk
2 large eggs, beaten
1-1/2 cups shredded cheddar cheese
1 unbaked pastry shell (9 inches)

Directions

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the flour, seasonings, milk, eggs and cheese. Transfer to pastry shell. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Originally published as Cheeseburger Quiche in Casserole Cookbook 2001, p185

Nutritional Facts

1 piece: 476 calories, 29g fat (16g saturated fat), 161mg cholesterol, 408mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 24g protein.

3/4 pound ground beef
1 medium onion, chopped
1/3 cup chopped green pepper
1 tablespoon all-purpose flour
1 tablespoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup evaporated milk
2 large eggs, beaten
1-1/2 cups shredded cheddar cheese
1 unbaked pastry shell (9 inches)

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the flour, seasonings, milk, eggs and cheese. Transfer to pastry shell. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Originally published as Cheeseburger Quiche in Casserole Cookbook 2001, p185

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