Easy Hamburger Quiche

Hamburger quiche turns a classic French custard pie into Midwestern weeknight comfort food by replacing the traditional bacon or ham with browned ground beef. The mayonnaise-and-egg custard binds everything into a silky, savory filling that pairs beautifully with melted cheddar and chopped scallions. Dinner from pantry staples, ready in an hour.

The addition of mayonnaise to the custard is the secret here. Mayo brings extra richness without adding the watery quality milk alone would give, and the eggs in the mayo reinforce the custard’s structure. The cornstarch is the other trick. A single tablespoon prevents the custard from weeping or breaking during the long bake, which is the most common failure mode for home quiches.

Browning the ground beef thoroughly and draining the fat is non-negotiable. Wet beef leaves greasy puddles in the custard and makes the bottom crust soggy. Aim for properly browned, crumbly beef with crisp edges before adding it to the filling.

Using an unbaked pie shell (as the recipe specifies) means the bottom crust cooks alongside the filling. To prevent a soggy bottom, brush the unbaked shell with a beaten egg white before filling, which creates a moisture barrier between the wet custard and the pastry.

The knife-comes-out-clean test is the cue for doneness. The center may look just slightly jiggly when first pulled, but residual heat sets it firm as the quiche cools.

Serve with a green salad or steamed vegetables for a complete dinner.

Pro Tips

• Drain the cooked beef on paper towels for maximum fat removal
• Use sharp aged cheddar for the best flavor, mild cheddar gets buried by the beef
• Let the quiche rest 10 minutes after baking before slicing for cleaner cuts
• Reheat slices uncovered in a 300F (150C) oven for 10 minutes, microwaving makes the crust soggy

Variations

• Sub ground turkey, Italian sausage, or chorizo for the beef
• Stir in a half-cup of cooked spinach or mushrooms for vegetables
• Top with sliced tomato and a sprinkle of parmesan before baking