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The Spruce / Kristina Vanni
Nutrition Facts (per serving) | |
---|---|
603 | Calories |
35g | Fat |
43g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
Amount per serving | |
Calories | 603 |
% Daily Value* | |
Total Fat 35g | 45% |
Saturated Fat 15g | 74% |
Cholesterol 153mg | 51% |
Sodium 635mg | 28% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 2g | 7% |
Total Sugars 7g | |
Protein 28g | |
Vitamin C 2mg | 8% |
Calcium 345mg | 27% |
Iron 4mg | 20% |
Potassium 451mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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
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1 2-crust pie crust
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1 pound ground beef
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1 onion, chopped
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon pepper
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4 large eggs, beaten
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1 (14-ounce) can evaporated milk
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1/3 cup whole milk
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1 teaspoon dill
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1/2 teaspoon marjoram
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2 cups cheddar cheese, shredded
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1/4 cup Parmesan cheese, grated
Steps to Make It
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Gather the ingredients.
The Spruce / Kristina Vanni
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Preheat the oven to 400 F. Line a 15 inch x10 inch jelly roll pan with the pie crust, including up the sides.
The Spruce / Kristina Vanni
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Press down firmly, making sure there are no holes in the crust that the filling could leak through.
The Spruce / Kristina Vanni
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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.)
The Spruce / Kristina Vanni
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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.
The Spruce / Kristina Vanni
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In a medium bowl, beat together the flour, salt, pepper, eggs, evaporated milk, whole milk, and dill weed until smooth and combined.
The Spruce / Kristina Vanni
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Sprinkle the ground beef mixture evenly into the crust.
The Spruce / Kristina Vanni
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Sprinkle evenly with the Cheddar cheese. Make sure the crust is evenly covered with the beef mixture and the grated cheese.
The Spruce / Kristina Vanni
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Then carefully and slowly pour the egg mixture over the cheese and the ground beef mixture so it fills the pan.
The Spruce / Kristina Vanni
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Sprinkle everything with the grated Parmesan cheese.
The Spruce / Kristina Vanni
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Bake the pan quiche for 25 to 35 minutes, or until the filling is puffed and beginning to brown. Cut into squares to serve.
The Spruce / Kristina Vanni
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