Beef Cheese Pan Quiche

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 01/26/21
Beef Cheese Pan Quiche

The Spruce / Kristina Vanni
Prep: 30 mins
Cook: 35 mins
Total: 65 mins
Servings: 8 to 10 servings

This wonderful recipe is like a quiche but stretched out in a jelly roll pan. The combination of textures and flavors in this dish is delicious. 

Use my recipe for Hot Water Pastry for the pie crust for best results. You can use two purchased pie crusts instead, or some refrigerated crescent roll dough, but the results won't be as good. You could use other types of cheese in this recipe if you'd like. Swiss or Monterey Jack cheese would be good choices.

This wonderful recipe is perfect served with a green salad tossed with sliced avocados and cherry or grape tomatoes and a simple vinaigrette salad dressing. Add some iced tea or a glass of white wine for a great meal. You don't need anything else with this recipe because it's just perfect.

Ingredients

  • 1 2-crust pie crust recipe
  • 1 pound ground beef
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 eggs (beaten)
  • 1 (14 ounces) can evaporated milk
  • 1/3 cup milk (whole)
  • 1 teaspoon dill
  • 1/2 teaspoon marjoram
  • 2 cups cheddar cheese (shredded)
  • 1/4 cup parmesan cheese (grated)

Steps to Make It

  1. Gather the ingredients.

    Beef Cheese Pan Quiche ingredients

    The Spruce / Kristina Vanni

  2. Preheat the oven to 400 F. Line a 15 inch x10 inch jelly roll pan with the pie crust, including up the sides.

    Line a 15 inch x10 inch jelly roll pan with the pie crust

    The Spruce / Kristina Vanni

  3. Press down firmly, making sure there are no holes in the crust that the filling could leak through.

    press the dough down into the pan

    The Spruce / Kristina Vanni

  4. Place the crust in the refrigerator while you are preparing the filling. (Make sure you use a sturdy pan. If you use a lightweight pan it may warp in the oven heat.)

    crust covered with plastic

    The Spruce / Kristina Vanni

  5. For the filling, brown the ground beef, onion, and garlic in a heavy skillet over medium heat, stirring to break up the meat. This should take about 10 to 12 minutes. Drain off any excess fat.

    brown the ground beef, onion, and garlic in a heavy skillet

    The Spruce / Kristina Vanni

  6. In a medium bowl, beat together the flour, salt, pepper, eggs, evaporated milk, whole milk, and dill weed until smooth and combined.

    In a medium bowl, beat together the flour, salt, pepper, eggs, evaporated milk, whole milk, and dill weed

    The Spruce / Kristina Vanni

  7. Sprinkle the ground beef mixture evenly into the crust.

    Sprinkle the ground beef mixture evenly into the crust

    The Spruce / Kristina Vanni

  8. Sprinkle evenly with the Cheddar cheese. Make sure the crust is evenly covered with the beef mixture and the grated cheese.

    Make sure the crust is evenly covered with the beef mixture and the grated cheese

    The Spruce / Kristina Vanni

  9. Then carefully and slowly pour the egg mixture over the cheese and the ground beef mixture so it fills the pan.

    slowly pour the egg mixture over the cheese and the ground beef mixture

    The Spruce / Kristina Vanni

  10. Sprinkle everything with the grated Parmesan cheese.

    Sprinkle everything in the pan with the grated Parmesan cheese

    The Spruce / Kristina Vanni

  11. Bake the pan quiche for 25 to 35 minutes, or until the filling is puffed and beginning to brown. Cut into squares to serve.

    Beef Cheese Pan Quiche in a pan

    The Spruce / Kristina Vanni