Ground Beef Cheese Custard

A retro savory custard casserole that layers seasoned ground beef under a baked egg-and-cheese custard, all topped with crisp toasted bread squares for crunch. The result lands somewhere between a strata and a quiche, with the custard texture you’d find in a French clafoutis but stuffed with American comfort-food ingredients.

The pre-bake of the ground beef is essential. Fifteen minutes of dry-roasting in the pan renders the fat (which gets drained off) and partially cooks the beef, so when the custard pours over, you don’t end up with greasy raw meat soaking the eggs. Drain it well; this step makes or breaks the dish.

The toasted bread squares on top serve two purposes: they crisp into golden croutons during the bake and absorb the egg-cheese custard around their edges, like a built-in casserole topping that’s both crunchy and tender at once. Don’t skip the butter on the bread; it browns better and tastes richer.

Pro Tips

• Use 80/20 ground beef; leaner meat makes a dry layer underneath the custard.
• Use sharp cheddar or a mix of cheddar and Swiss for a more interesting flavor.
• Test for set with a knife at 30 minutes; the custard should come out clean from the center.
• Let rest 5 minutes before scooping; warm custard slumps if served instantly.

Variations

• Add 1 small chopped onion to the beef layer for sweetness.
• Swap white bread cubes for English muffin pieces for a different texture.
• Stir 2 tablespoons fresh chives into the custard for color and bite.