Cheeseburger Deluxe Quiche

Before we get to the recipe, a few tips: If you have a favorite pie crust recipe, of course, mix and roll out the dough. If you’re pressed for time, use a frozen crust. If you like the convenience of the refrigerated crust that you can roll out to fit your favorite pie plate, do it! I’m definitely not going to be the Pie Crust Judge. Remember, my family and friends refer to my homemade pie crusts as “rustic,” which means they are far from the perfect pastry, but they love me anyway. Don’t stress over the crust, OK?

A blind-baking technique will help develop a more substantial crust that will hold up to the filling. Line the pastry shell with a double thickness of heavy-duty foil. The foil weighs down the crust, which will prevent it from bubbling up or blistering. Or you can use pie weights or dried beans on top of the foil. Bake 8 minutes at 325 degrees F on a baking sheet. Remove the foil or pie weights. Bake 5 to 6 minutes more or until the crust is lightly browned. Remove from the oven. The pastry shell should still be hot when the filling is added. Also, unless you’re super pinched for time, remove the quiche from the oven and let the inside continue to “cook” while the exterior cools to a warm temperature.

I don’t know about you, but sometimes I crave an old-fashioned cheeseburger. After the quiche rests, top each slice with shredded lettuce, pickle slices and tomato to finish the cheeseburger topping theme. If you enjoy bacon on your cheeseburger, by all means, add crumbled cooked bacon to your garnishes.

1 pie crust (follow the blind bake method above)
1 pound ground chuck
1 small yellow onion, diced
1/2 t. garlic salt
1/4 cup ketchup
1 T. yellow mustard
1 T. dill relish
1 1/2 cup shredded cheddar cheese
4 eggs
1 cup half-and-half

Crumble ground chuck into a large skillet. Cook over medium-high heat, stirring often, breaking up with a wooden spoon. When ground chuck has browned about halfway, add onions and garlic salt. When the ground chuck is cooked through and onions have softened, remove from heat and mix in ketchup, mustard and dill relish. Spread the meat mixture evenly in the prepared pastry. Sprinkle the cheese over the meat.

Whisk eggs with half-and-half. Slowly pour over the mixture in the crust.

Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until filling is set and the top is brown for about 20 minutes. Before serving, top with shredded lettuce, pickle slices and diced tomatoes.

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