Cheeseburger Quiche

This is one of those recipes I always meant to try. Instead, it found its way into a box with assorted other papers and things. I uncovered it the other day and wondered why I’d never given it a try. It’s from the Family Circle magazine October 2011.

I do want to point out that the recipe calls for grape tomatoes, which are not the same thing as cherry tomatoes. Some folks assume that they are. Grape tomatoes are the size of, well, grapes.

Cheeseburger Quiche

1 refrigerated piecrust (from a 15-oz package)
1 lb lean ground beef
`/4 cup ketchup
1 tablespoon Worcestershire sauce
1 medium red onion, diced
2 packed cups baby spinach
1 cup grape tomatoes, halved
¼ teaspoon salt
¼ teaspoon pepper
5 large eggs
¾ cup 2% milk
2 tablespoons Dijon mustard
1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees.

Unroll crust and roll out slightly. Fit into the bottom and up the sides of a 9-inch deep pie dish. Flute edge. Line crust with nonstick foil. Bake at 400 degrees for 12 minutes. Remove foil.

Meanwhile, cook beef in a large nonstick skillet over medium-high heat, 5 minutes, breaking apart with a spoon. Spoon into a bowl and stir in ketchup and Worcestershire sauce.

In same skillet, cook onion for 5 minutes over medium heat. Add spinach and tomatoes; cook 3 minutes. Season with 1/8 teaspoon each of the salt and pepper. Stir in beef.

Transfer beef mixture to crust. In medium bowl, whisk together eggs, milk, mustard and remaining 1/8 teaspoon each salt and pepper. Sprinkle cheese over filling. Carefully add egg mixture.

Bake at 400 degrees for 35 to 40 minutes. Let stand 5 minutes before slicing.

Makes 6 servings.