Meat & Cheese Pie

This is a savory pie that’s closer to a quiche than a pot pie. Browned ground beef chuck gets mixed into a custard base of mayonnaise, milk, eggs, and flour, then loaded with both cheddar and Swiss cheese and green onions before being poured into a pie shell and baked until set and golden.

The mayonnaise in the custard is the unexpected ingredient doing the real work. It adds richness and fat that keeps the filling creamy as it bakes, preventing the egg-and-milk base from turning rubbery or dry. It also emulsifies the whole mixture so the cheese melts evenly throughout instead of clumping.

Using two cheeses rather than just one gives the filling more complexity. The cheddar brings sharpness, the Swiss adds a nutty, mellow sweetness. Together they create a more interesting flavor than either would alone.

Pro Tips

• Brown the ground chuck until fully crumbly and drain well. Excess grease in the filling will make the pie soggy and the crust greasy.
• Mix the custard base until completely smooth before adding the meat and cheese. Lumps of flour in the filling won’t cook out during baking.
• The pie is done when the crust is golden and the filling is puffed and set. It will deflate slightly as it cools, which is normal.
• Let it rest 10 minutes before slicing. The custard needs time to firm up or it will run when cut.

Variations

• Broccoli beef: Stir in blanched broccoli florets with the meat for a more complete meal in one dish.
• Crustless version: Skip the pie shell and pour the filling into a greased pie plate for a lower-carb option.