Quick Quiche

This is an easy breezy recipe that I've been making for 30 years. Can that be right?!? Have I really been cooking for that long?  The answer is yes. 30+ is more accurate. This quiche recipe was given to me by a friend of my mom's and it is one of the first recipes that made me feel like I might actually be able to learn to cook. Before that, it was pretty much Ramen noodles, macaroni and cheese from a box, spaghetti sauce from a jar, you get the picture. This is a quick go to meal that I usually pair with a salad. Use the ingredients as a guide, but feel free to substitute whatever you have on hand. It is good with any combination of meat, cheese, and veggies that you have. If you want to make the crust from scratch, be my guest, but the whole point of this meal for me is the fast preparation, so I use store bought pie crust. It's one of those things that I always keep in my freezer. Here's what you'll need:

  • 1 unbaked pie shell
  • ½ lb. ground beef, cooked
  • ½ C mayonnaise
  • ½ C milk
  • 2 eggs
  • 1 TBL cornstarch
  • salt & pepper
  • 1 C grated cheddar cheese
  • 1 C grated swiss cheese
  • ½ C green onion, chopped

Start by preheating your oven to 350 degrees. 

Next, roll out your pie crust slightly. I have found that if I don't roll it out before I use it, it tends to shrink. Place the crust in a pie pan and crimp the edges. Be fancy or simple, it will taste good either way. 

In a separate bowl, combine the milk, eggs, corn starch, and mayonnaise. Sprinkle in the chives and stir. You'll notice that I used dried chives because I didn't have any fresh on hand.  

For this quiche, I decided to add a chopped Serrano pepper. 

Now, stir in the shredded cheeses. 

Stir in the cooked hamburger. 

Pour the mixture into your pie crust. This is when I noticed that I was using my extra deep pie dish... Oh well. It will taste just as good. Your pie pan will look a little fuller if you use a standard size. 

Bake for 35-45 minutes until firm in the center and brown around the edges. 

Let it sit about 10 minutes before you slice it. When I serve this for dinner with a salad, it serves 4 hungry people. It's great leftover too!