Hamburger Quiche

This is quiche for people who think quiche isn’t filling enough. A pound of browned ground beef with sauteed onions and mushrooms goes into a pie shell, then gets topped with an egg and cottage cheese custard that bakes up creamy and rich. It’s basically a cheeseburger in pie form.

The biscuit mix (Bisquick) stirred into the browned meat mixture is a smart addition. It absorbs any remaining fat and moisture from the beef and mushrooms, keeping the bottom crust from getting soggy. It also gives the meat layer a slight body so it doesn’t shift around when you pour the custard on top.

Drain the beef well after browning. Excess grease in a quiche makes the custard greasy and prevents it from setting properly. Brown it hard, too. You want real color on the meat for flavor, not grey, steamed ground beef.

The cottage cheese custard is lighter than the traditional heavy cream and Swiss cheese version. Beating the eggs and folding in the cottage cheese creates a custard that sets firmly but stays moist. The curds melt into pockets of creamy cheese throughout.

Kitchen Tips

• Reserve a third of the sliced mushrooms for the top as the recipe directs. They brown beautifully on the surface during baking and look much better than a plain custard top.
• Use a pre-made deep-dish pie shell to hold all that filling. A shallow shell will overflow.
• The Worcestershire sauce is doing heavy lifting for flavor. That teaspoon adds a savory, tangy depth that salt and pepper alone can’t.
• Let the quiche rest for 10 minutes after baking before slicing. The custard firms up and the slices hold together cleanly.

Variations

• Swap cottage cheese for ricotta for a smoother, less lumpy custard texture.
• Add a half cup of shredded cheddar on top of the meat before pouring the custard for an extra cheesy layer.
• Use ground turkey or Italian sausage instead of beef for a different flavor profile.