Hamburger Quiche Recipe (2024)

4.40 from 63 votes

ByStacie VaughanOn Updated

34 Comments

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This uber-tasty hamburger quiche is all kinds of delicious. It’s creamy, cheesy, and hearty enough to satisfy those comfort food cravings in a single slice. But I’m being honest, I always struggle to stop at just ONE slice. Seriously, I can never stop eating this dish when I make it!

Hamburger Quiche Recipe (1)

Now, this might look like a regular quiche made with eggs. However, what makes this hamburger quiche a next-level dinner option is my secret ingredient – mayonnaise! It adds an incredible creaminess to the filling and makes each bite completely rich and indulgent.

When you pair that creaminess with the melted cheddar cheese and savory ground beef? Well, you’ll have a new weeknight marvel on your hands! Better yet, this easy recipe stores well for several days (leftovers, anyone?).

Hamburger Quiche Recipe (2)

Why You’ll Love This Hamburger Quiche

  • It’s super easy to make thanks to the pre-made pie shell and combination of simple ingredients.
  • The cheddar cheese mixes with the mayonnaise to create a hearty, creamy, and indulgent filling.
  • The ground beef adds plenty of protein to the mix that saves you whipping up any extra sides.
  • It’s packed with pantry staples that you’re likely to have lying around throughout the week.
  • Most of the recipe’s cooking time takes place in the oven (so, it’s perfect for multi-tasking!).

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

  • Unbaked deep dish pie shell: Using an unbaked pie shell cuts down tons of prep time. Just grab one from the grocery store and you’ll be good to go.
  • Ground beef: I like using leaner ground beef for this recipe as the mayonnaise adds a decent amount of fat. Anything between 5% and 10% will work well.
  • Mayonnaise: This is the key ingredient that makes this hamburger quiche seriously creamy and satisfying. You can use low-fat mayo or full-fat mayo, but the full-fat will be far more indulgent.
  • Milk: Adds creaminess to your quiche mixture. You can use any variety of dairy milk, but whole milk will have the richest flavor.
  • Large eggs: Crucial to any tasty quiche! Try to use free-range eggs if you can, as they’ll have the freshest flavor and the yellowest yolks.
  • Cornstarch: To thicken your quiche mixture just a touch.
  • Cheddar cheese: For the ultimate cheesy taste that makes this recipe taste just like a burger.
  • Green onions: Gives each bite a slightly crispy texture (while giving your quiche a touch of color!).
  • Pepper: To taste.
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How to Make Hamburger Quiche

  • Step One: Preheat oven to 400℉.
  • Step Two: Spread ground beef in pie shell followed by cheddar cheese, green onions and dash of pepper.
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  • Step Three: In a bowl, stir together mayonnaise, milk, eggs and cornstarch. Pour egg mixture over ingredients in pie shell.
  • Step Four: Bake for 35 minutes or until a knife inserted in the centre comes out clean. Serve hot.
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Equipment Needed

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What to Serve with Hamburger Quiche

  • Creamy Cabbage Soup
  • Cauliflower Soup with Bacon
  • Sauerkraut Salad
  • BLT Salad
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Recipe Tips and Tricks

  • Don’t over-whip the quiche filling. You’ll want to make sure everything’s well-incorporated, but I recommend whisking the eggs separately. This way, you won’t accidentally overbeat the mixture.
  • If you’re worried about the pie crust browning too much, you can cover the edges with tin foil.
  • Don’t pre-bake the crust beforehand. You might think you need to do this, but everything goes into the oven at the same time!
  • Season the ground beef well before cooking. Salt and pepper are perfectly fine, but I definitely recommend adding something to your meat.
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Variations and Substitutions

  • You can easily switch out the ground beef for ground pork, ground chicken, or any other protein of your choice. To make this recipe veggie-friendly, try Quorn mince! Just remember that changing the protein may make it taste less like an old-school cheeseburger.
  • You’re welcome to change out the veggies in this recipe. Although I love spring onions, peppers can be delicious (and crunchy!) alternatives.
  • To add extra protein and savory flavor to this recipe, throw in some chopped-up bacon.
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Storage Instructions

This quiche stores well in the fridge for 3 or 4 days, but you’ll want to check the crust for sogginess before eating.

Just put it in an airtight storage container (slice it up if you need to!) and you’ll be good to go.

When you need to reheat it, just put a piece in the microwave or back in the oven at 350 degrees Fahrenheit.

Can I Freeze?

I don’t recommend freezing this hamburger quiche, as you run the risk of the pie crust going soggy when defrosted.

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Quiche Recipes

  • Crustless Bacon and Cheese Quiche
  • Spinach Mushroom Quiche
  • Quiche Lorraine
  • Bacon and Potato Quiche

Try my Chicken Pot Pie, Cheeseburger Dip and Cheeseburger Salad.

Follow me on Instagram@simplystacieblog, Facebook atSimply Stacie, TikTok@simplystacierecipesor Pinterest at@simplystacieand let me know how you liked this recipe and my other recipes.

Hamburger Quiche Recipe (10)

Rate this Recipe

4.40 from 63 votes

Hamburger Quiche

Created by Stacie Vaughan

Servings 6

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Dinner for breakfast! This quick and easy quiche is filled with all the flavors of a cheeseburger combined with fluffy scrambled eggs and veggies.

Rate this Recipe

Ingredients

  • 1 9″ unbaked deep dish pie shell
  • ¾ cup ground beef cooked and drained
  • ¼ cup mayonnaise
  • ¾ cup milk
  • 3 large eggs
  • 1 tbsp cornstarch
  • 1 ½ cup cheddar cheese cubed
  • ½ cup green onions sliced
  • dash of pepper

Instructions

  • Preheat oven to 400℉.

  • Spread ground beef in pie shell followed by cheddar cheese, green onions and dash of pepper.

  • In a bowl, stir together mayonnaise, milk, eggs and cornstarch. Pour egg mixture over ingredients in pie shell.

  • Bake for 35 minutes or until a knife inserted in the centre comes out clean. Serve hot.

Nutrition

Serving: 1slice | Calories: 454kcal | Carbohydrates: 23.2g | Protein: 20.1g | Fat: 30.9g | Saturated Fat: 11.1g | Polyunsaturated Fat: 17.4g | Trans Fat: 0.3g | Cholesterol: 144.8mg | Sodium: 457.5mg | Fiber: 0.6g | Sugar: 3.6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Main Dishes

Cuisine American

Keyword hamburger quiche, quiche

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Hamburger Quiche Recipe (2024)

FAQs

Is heavy cream better than milk in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

What not to put in quiche? ›

  1. You should avoid using raw ingredients that will release a lot of water (they will ruin the bottom of the crust). ...
  2. If using lardons, bacon etc. ...
  3. A real quiche is made with cooking cream, not milk.
Jan 6, 2018

Why does the pastry on my quiche have a soggy bottom? ›

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Why is my quiche always watery? ›

Why does my quiche have a soggy bottom? Cooking any vegetables before adding to the filling can help avoid excess moisture which can cause a soggy crust. Blind baking your crust, or baking without the filling, can also help ensure a flaky crust.

Does pie crust need to be prebaked for quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

How to get the bottom of quiche crispy? ›

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

Should I cover my quiche when baking? ›

How Long Should I Bake Quiche? At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

What temperature should quiche be cooked at? ›

Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven.

What's the difference between quiche and quiche lorraine? ›

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

What can go wrong when making quiche? ›

5 Mistakes to Avoid When Making Quiche
  • Not blind-baking the crust. ...
  • Using too many eggs in the custard. ...
  • Using fillings that are too wet. ...
  • Baking it on the top rack. ...
  • Leaving it in the oven too long.
May 1, 2019

What makes quiche unhealthy? ›

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

What happens if you put too many eggs in quiche? ›

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

Is it better to use milk or heavy cream? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

What happens if you use heavy cream instead of milk in baking? ›

Milk contributes not only moisture but also structure due to its protein content. Replacing milk with heavy cream can introduce too much fat, potentially altering the texture and causing goods to become overly dense.

Is milk or heavy cream better for eggs? ›

Milk can dilute the flavor of scrambled eggs, but adding crème fraîche or heavy whipping cream can bring out the depth of flavor you're trying to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks, while cream does a better job of holding everything together nicely.

Why isn't my quiche creamy? ›

Too little dairy, and your quiche will be dry instead of creamy.

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