Cheeseburger meets quiche in this bold, flavor-packed recipe with beef, cheese, pickles, and a buttery crust. Easy to make and always a hit.
There are two kinds of people in this world: People who hear cheeseburger quiche and immediately say “yes,” and people who need a minute. If you’re in that second group, I get it. Stay with me. Because this is what happens when a juicy, fully-loaded cheeseburger and a rich, creamy quiche decide to stop pretending they’re from different worlds and finally get together. And honestly? It’s about time.
We’ve got savory ground beef, melty cheddar and Gouda, tangy pickles, a little mustard and ketchup moment (trust the process), all tucked into a buttery, flaky crust and baked into sliceable, brunch-worthy perfection. It’s hearty. It’s a little nostalgic. It’s wildly satisfying. And yes – it absolutely works. The dough recipe here is Dorie Greenspan’s – it’s so easy, and turns out perfect every time.
Why You’ll Love This Cheeseburger Quiche
If you’re on the fence (you shouldn’t be, but here we are), let me just say:
- It’s basically a cheeseburger in sliceable form
- It works for brunch, lunch, or dinner (we love a multi-tasker)
- It reheats like a dream
- It’s wildly customizable depending on your “burger style”
- It looks impressive without actually being impressive to make
And honestly? It’s just fun. Food really should be fun sometimes.
Let’s Talk About the Pan (Because It Matters)
Quick sidebar, but important: I baked this in my Zyliss Tart Pan, and listen…this thing understood the assignment.
The non-stick situation? Elite. I’m so used to slathering my pans, spraying them and/or adding a layer of parchment paper. With this pan, none of that is needed.
The cleanup? Embarrassingly easy.
The release? Clean edges, no sticking, which makes life so much easier.
When you’re working with something as loaded as this quiche, having a pan that doesn’t fight you on the way out is kind of everything. And check out this crust – the quiche slipped right out of the pan with NO pan preparation. Zero. No spraying, no flour, no parchment paper.
Pro Tips
- Don’t skip chilling the dough – It’s what gives you that flaky, tender crust instead of something…less exciting.
- Drain excess grease from the beef – You want flavor, not a soggy situation.
- Customize it – Add crispy bacon, swap cheeses, or throw in some jalapeños if you like a little heat.
- Let it rest before slicing – This is key for clean slices.
Make It Your Own
Think of this as your base model cheeseburger quiche. From here, you can absolutely take it in different directions:
- Add crispy bacon for a bacon cheeseburger vibe
- Swap Gouda for pepper jack if you want heat
- Throw in sautéed mushrooms for a steakhouse feel
- Use ground turkey if that’s your thing (I won’t stop you)
How to Serve It
- Broccoli salad (to feel like you have your life together, and it’s quite amazing)
- Greek Quinoa Salad (it’s light enough to be a side, but huge on flavor)
- Alongside crispy fries (to fully commit to the burger situation)
- Or straight from the fridge the next day, standing at the counter (like I did)
Here’s your printable, and if you want a Zyliss tart pan go here and use my code dixiechikcooks for 10% off.
Enjoy!
Cheeseburger Quiche
Turn your favorite burger into a cheesy, savory quiche! This easy cheeseburger quiche is perfect for brunch, lunch, or a fun weeknight dinner.
Ingredients
Tart Dough*
- 1 ¼ cups all-purpose flour
- 1 tsp sugar
- ½ tsp salt
- 6 tbsp very cold unsalted butter, cut into little cubes
- 1 large egg
- 1 tsp ice water
Quiche
- 1 lb. ground round*
- 1 tsp salted butter
- 2 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp mustard
- ½ white onion, diced
- ½ cup dill pickles, diced
- ¼ cup pickled red onions
- 1 cup grape or cherry tomatoes, halved or quartered
- 8 oz. sharp cheddar cheese, shredded*
- 8 oz. Gouda cheese, shredded*
- 5 large eggs
- 1 ½ cups whole milk
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 green onion, chopped into scallions
Instructions
Tart
- Put the flour, sugar and salt in a food processor and whir a few times to blend.
- Add the cubes of butter to the flour and pulse several times, until the butter is coarsely mixed into the flour.
- Beat the egg with the ice water and pour it into the bowl, ½ at a time, whirring after each one.
- Turn the dough out onto a work surface, and form a ball with your hands, flatten it into a disk, then chill for 2 hours.
- Remove from fridge and onto a floured workstation.
- With a floured rolling pin, roll the dough out to about 12” around and ¼” thick.
- Transfer to a tart or pie pan, pressing into the bottom and sides, until dough is evenly distributed, trimming excess if necessary.
- Refrigerate pan while preparing the rest of the quiche.
Quiche
- Preheat oven to 350°.
- Melt butter over medium heat in a large pan and add garlic, stirring, until fragrant.
- Add ground round to garlic, brown then remove from heat.
- Gather remaining ingredients and remove tart pan from fridge.
- Begin to build quiche by adding beef first, then remaining ingredients through cheeses.
- Whisk all 5 eggs, salt and pepper and milk together, then pour over ingredients in tart crust.
- Bake for 45-55 minutes, until set.
- Remove from oven, and top with scallions.
Recommended Products
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HexClad Stainless Steel Mixing Bowl Set, 3-Piece with Vacuum Seal Lids and Non-Slip Base, 1.3,3 and 5 Quarts - Jusalpha Pack of 2 Vintage Rose Fine China Dinner Plate/Fruit Plate/Dessert Plate FDPL04 (6 Inches)
- Messermeister Carbon 5-Piece Magnet Knife Block Set - Handcrafted in Maniago, Italy
- Le Creuset Stoneware Tart Dish, 1.5 qt. (9"), Cerise
Notes
*A store-bought refrigerated pie crust will work just as well if you want to save time or don't want to make it homemade. But this recipe is easy - and it's Dorie Greenspan's so you know it's good.
*Ground turkey or chicken can be substituted in place of beef for a leaner option.
*If you must save time, shredded cheese can be used but I advise against it if possible. Prepackaged shredded cheese is coated with a wax-like substance that is used as a preservative, and it inhibits melting. And the taste is better when you shred it yourself 😉
Nutrition Information:
Yield: 8 Serving Size: 1 Amounts Per Serving: Calories: 288Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 8gCholesterol: 185mgSodium: 729mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 13gThe provided nutrition calculated may not always be accurate.
