GINNA PARSONS: Cheeseburger quiche makes good supper

By Ginna Parsons/NEMS Daily Journal

I was standing in line at a local sandwich shop last week when I happened to read the specials on their blackboard. One of them was a Cheeseburger Quiche.
I’ve been making quiche for years: bacon and Cheddar, sausage and Mozzarella, diced ham and smoked Gouda. A friend of mine even makes a fabulous salmon quiche, but she won’t divulge the recipe for it.
I guess I shouldn’t have been surprised by the idea of a quiche made from cheeseburger ingredients – after all, I’ve made a cheeseburger pizza before. But I had no idea when I went looking for a recipe I’d find so many.
I finally settled on one from Taste of Home magazine. I modified it a bit, taking suggestions from reviewers. The original recipe called for dried oregano, which others said was a bit off-putting, so I went with their suggestion and substituted Tabasco instead.
I made this for supper one night last week and it got rave reviews from both my husband and son. The leftovers were even better.
I served the quiche with a green salad and some fresh fruit. I can easily see this becoming a regular brunch meal.

Cheeseburger Quiche
3⁄4 pound lean ground chuck
1⁄2 cup chopped onion
1⁄2 cup light mayonnaise
1⁄2 cup reduced-fat milk
1 teaspoon hot sauce
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
4 eggs
11⁄2 cups (6 ounces) shredded cheddar cheese, divided
1 unbaked deep-dish pie shell
Preheat oven to 350 degrees.
In a skillet, brown ground beef and onion; drain and set aside. In a bowl, combine mayonnaise, milk, hot sauce, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell.
Bake for 35 to 40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting.
Makes 6 to 8 servings.
Ginna Parsons is the Daily Journal’s food/home/garden editor.