Beefy Quiche
Submitted by amy5681
Hearty beefy quiche loaded with browned ground beef, onion, and eggs bound with tomato soup in a flaky pie crust. A rustic, no-cream quiche that serves up old-school comfort.
YIELD
1 quichePREP
20 minCOOK
50 minREADY
1 hrsReal men eat quiche, especially when it’s loaded with ground beef.
This rustic, no-fuss version skips the cream and Swiss cheese you’d find in a classic quiche Lorraine and goes full comfort food instead.
Browned ground beef and onion get folded into beaten eggs mixed with tomato soup, creating a rich, savory custard that bakes up golden in a flaky pie shell.
It’s the kind of recipe your grandmother might have pulled out of a church cookbook, and honestly, those are always the keepers.
Kitchen Tips
- Let the beef and onion mixture cool a bit before mixing with the eggs so you don’t end up with scrambled eggs in your filling.
- The quiche is done when the center is just set but still has a slight jiggle. It will firm up as it rests.
- Let it sit for 10 minutes after pulling it from the oven so the slices hold together when you cut.
Ingredients
Directions
Line 9 inch piepan with pastry.
Trim edge and flute.
Cook beef with onion until lightly browned.
Cool slightly.
Combine eggs with soup; stir in beef mixture and blend well. Pour into pie shell.
Bake at 375℉ (190℃) for 30 to 35 minutes or until golden brown.
Serve hot.
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