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Roadside Diner Cheeseburger Quiche

My savory main-dish quiche tastes just like its burger counterpart. Easy and appealing, this cheeseburger quiche is pretty enough to serve guests. —Barbara J. Miller, Oakdale, Minnesota
  • Total Time
    Prep: 20 min. Bake: 50 min. + standing
  • Makes
    8 servings


  • 1 sheet refrigerated pie crust
  • 3/4 pound ground beef
  • 2 plum tomatoes, seeded and chopped
  • 1 medium onion, chopped
  • 1/2 cup dill pickle relish
  • 1/2 cup crumbled cooked bacon
  • 5 large eggs
  • 1 cup heavy whipping cream
  • 1/2 cup 2% milk
  • 2 teaspoons prepared mustard
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • Optional garnishes: Mayonnaise, additional pickle relish, crumbled cooked bacon, and chopped onion and tomato


  • Unroll crust into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared crust.
  • In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.
  • Bake at 375° until a knife inserted in center comes out clean, 50-60 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. Garnish with optional ingredients as desired.

Test Kitchen Tips
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Check out 20 more cheeseburger-inspired recipes.
  • Nutrition Facts
    1 piece: 502 calories, 35g fat (19g saturated fat), 236mg cholesterol, 954mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 23g protein.

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    Average Rating:
    • msmarilynk
      May 5, 2020

      This is a good filling recipe. I think combining the cheeseburger ingredients into a quiche was a little overkill since this is a high protein dish. Leftovers were good a second day. I wouldn't want to eat this all week.

    • veggiemama
      Sep 2, 2019

      This was surprisingly good! My husband liked it and he is not a fan of quiche.

    • knollbrookcook
      Jul 13, 2019

      This turned out great. The only change I would make is to cut the ground beef down to ½ a pound. I also did not use the hot sauce or bacon because I did not have those items and I used all 2% milk instead of cream. All of those things would be good though. I will definitely make this again.

    • 27Joanne42
      Jul 9, 2019

      Didn't care for this. Won't be making again.

    • Jennifer
      Oct 19, 2018

      This is absolutely amazing !!!!! My new favorite dish !!!! Your the sh**!!

    • littleshadoe
      Jul 26, 2017

      Why can't we put these in our recipe box anymore? Is there a different way to do it?

    • rossmom229
      Sep 7, 2016

      This is an outstanding family dinner idea - my whole family loved it. I made the recipe without any changes and it was pretty perfect! The crispy, cheesy "crust" on top was amazing! Served this with a crisp, green salad and fruit. Wonderful! Will definitely make again ... and again!

    • xxcskier
      Sep 1, 2016

      My entire family LOVED this dish! I don't really like hamburger and don't cook with it very much but I will be making this many more times!

    • Kucharczyk
      Apr 12, 2016

      I can see why this was a contest winner! This was really great and now a keeper in my recipe file. Only change I made was to add some Montreal Steak Seasoning to my ground round while I was browning it. Very moist and tasty. I did put a tray under the pie pan to catch spillage.......but there wasn't any. Yes, the foil on crust last 15 minutes really kept the crust from over browning.

    • HBcook
      Mar 15, 2016

      Very good.The only thing it needed to serve was ketchup!! I used a 9" pie plate and it was perfect. I used about 8 ounces of half and half that I had on hand and the rest skim milk, didn't seem to alter the result. I put a tray on the shelf below the pie plate in the oven and I think that caused the cheese to brown too much. There wasn't any spillage anyway, but next time i think I will put the pie plate on the tray just in case and see if that make a diffference or I could add some of the cheese into the quiche and top with the rest to incorporate it more.