Try this Easy Hamburger Quiche recipe.
- Carbohydrate 28.3859294444444 g
- Cholesterol 417.737420041667 mg
- Fat 43.0401575277778 g
- Fiber 0.736472206486596 g
- Protein 26.8105145 g
- Saturated Fat 15.2590309756611 g
- Serving Size 1 1 Serving (236g)
- Sodium 733.758858127778 mg
- Sugar 27.6494572379578 g
- Trans Fat 3.7145684727639 g
- Calories 606 calories
Step-by-step
- Brown meat in microwave.
- Drain fat and set aside.
- Blend milk, mayo, eggs and cornstarch until smooth (I use my Cuisinart).
- Stir in meat, cheese, onion, and pepper.
- Turn into pastry shell.
- Bake in 350~ oven 35 to 40 minutes or until golden on top and knife inserted in center comes out clean.
- Serves 6.
Substituting heavy cream with whole milk or non-fat milk alters the protein structure of the custard, resulting in a lighter set that relies heavily on the mayonnaise and eggs for emulsification. When preparing savory baked pies, understanding how fats and liquids interact prevents separation during baking. Mayo introduces extra oil and emulsifiers which stabilize the dairy and egg mixture under heat, creating a cohesive filling instead of a watery curd.
- Browning ground beef in the microwave is a fast method, but draining the rendered fat completely is essential to prevent a greasy crust.
- Blending the milk, mayonnaise, eggs, and cornstarch in a food processor or blender ensures the starch hydrates evenly without lumps.
- Bake the unbaked pastry shell at 350 degrees Fahrenheit for 35 to 40 minutes, watching for a golden surface and a clean knife test in the center.
- Cool the finished quiche for at least 15 minutes before slicing to allow the melted cheese and coagulated proteins to firm up for clean cuts.
Efficient kitchen management means utilizing pantry staples like cornstarch to thicken dairy-based fillings reliably. Proper cooling temperatures dictate whether a custard holds its shape or slumps upon serving.
