Quiche de carne molida is a savory, satisfying egg pie filled with seasoned ground beef, melted cheese, and a creamy custard baked in a flaky crust. It’s a versatile dish that works for breakfast, brunch, or a weeknight dinner, and it’s a great way to use up pantry staples. The rich beef pairs beautifully with the light, eggy filling, making every slice hearty and delicious.
Ingredients
- 1 (9-inch / 23 cm) unbaked pie crust (homemade or store-bought)
- 1 lb (450 g) ground beef
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2 g) black pepper, divided
- 1/2 tsp (1 g) smoked paprika (optional)
- 4 large eggs
- 1 cup (240 ml) whole milk or heavy cream
- 1 cup (120 g) shredded cheese (cheddar, Monterey Jack, or Swiss)
- 1 tbsp (15 ml) olive oil
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, let it sit at room temperature for 10 minutes, then press it into a 9-inch (23 cm) pie dish. Crimp the edges and prick the bottom with a fork.
- Blind-bake the crust: line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes, until lightly golden. Set aside to cool slightly.
- While the crust bakes, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Season with half of the salt, half of the pepper, and the smoked paprika if using. Drain off any excess fat. Let the beef cool for 5 minutes.
- In a medium bowl, whisk the eggs, milk or cream, the remaining salt and pepper. Stir in the shredded cheese.
- Spread the cooked beef mixture evenly over the bottom of the pre-baked crust. Pour the egg-cheese mixture over the beef, making sure it fills the crust evenly.
- Bake at 375°F (190°C) for 30–35 minutes, until the center is set and a knife inserted near the middle comes out clean. The internal temperature of the egg mixture should reach 160°F (71°C) as a safe minimum per USDA FSIS guidelines.
- Let the quiche rest for 10 minutes before slicing. This helps the custard set and makes clean slices.
Tips
- Don’t skip the blind bake: A wet filling can make a soggy crust. Pre-baking ensures a crisp, flaky bottom.
- Drain the beef well: Excess fat can make the quiche greasy. After browning, spoon off or drain the fat before adding the beef to the crust.
- Use room-temperature eggs and milk: Cold liquids can shock the hot crust and slow baking. Let them sit out for 15 minutes before mixing.
- Substitute ground turkey or chicken: Use 1 lb (450 g) ground turkey or chicken; cook it to 165°F (74°C) as a safe minimum. The flavor will be milder, so consider adding a teaspoon of dried oregano or thyme.
Serving Suggestions
Serve warm or at room temperature with a simple green salad dressed with lemon vinaigrette, roasted asparagus, or a bowl of tomato soup. For brunch, pair it with fresh fruit and crusty bread. It also makes a great packed lunch the next day.
Variations
- Mexican-style: Add 1/2 cup (75 g) diced roasted green chiles and use pepper jack cheese. Top with salsa and avocado before serving.
- Veggie-loaded: Sauté 1 cup (150 g) of sliced mushrooms or bell peppers with the onion and beef.
- Hash brown crust: Skip the pie crust and press 3 cups (450 g) of thawed shredded potatoes into the pie dish, brush with butter, and bake at 400°F (200°C) for 15 minutes before adding the filling.
- Add herbs: Stir in 1 tablespoon (3 g) of fresh chopped parsley or chives into the egg mixture for a fresh finish.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, loosely covered with foil or in an airtight container. It will keep for 3–4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or microwave individual slices for 60–90 seconds. You can also freeze the baked quiche for up to 2 months: wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this quiche ahead of time? Yes, you can assemble the quiche (without baking) up to 24 hours in advance. Cover and refrigerate, then add 5–10 minutes to the baking time. Or bake it fully and reheat slices as needed.
Why is my quiche watery? Watery quiche often comes from undercooking or from not draining the beef. Make sure the beef is well-drained and bake until the center is set but still slightly jiggly—overbaking can also cause curdling.
Can I use a frozen pie crust? Absolutely. Thaw it in the fridge overnight, then blind-bake as directed. If it’s a deep-dish crust, you may need to add a few minutes to the final bake.
How do I know when the quiche is done? The center should be just set—it will jiggle slightly when you shake the pan. A knife inserted 1 inch from the center should come out clean. For safety, the internal temperature should read 160°F (71°C) on an instant-read thermometer.
Can I make it crustless? Yes, grease the pie dish well and pour the filling directly in. Bake at 375°F (190°C) for 25–30 minutes, or until set. It will be more like a frittata.
What cheese works best? Cheddar, Swiss, Monterey Jack, or a mix all work well. Avoid very wet cheeses like fresh mozzarella, which can make the custard weep.
Related
- Vacuum Sealing Cucumbers: Keep Them Crisp
- How Many Calories in Bacon Wrapped Shrimp?
- Chicken Broth Concentrate: How to Make It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).