Quiche de carne y queso is a savory Spanish-style tart that combines a buttery, flaky crust with a rich, creamy egg custard filled with seasoned ground beef or pork and a generous amount of melted cheese. It’s a satisfying dish that works beautifully for brunch, lunch, or a light dinner, and it’s surprisingly simple to assemble. The combination of savory meat, gooey cheese, and silky custard makes it a crowd-pleaser that can be customized to your liking.
Ingredients
- 1 (9-inch / 23 cm) unbaked pie crust (homemade or store-bought)
- 1 tablespoon (15 ml) olive oil
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 clove garlic, minced
- 1/2 lb (225 g) ground beef (or ground pork)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 4 large eggs
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup (120 ml) whole milk
- 1 cup (100 g) shredded cheese (e.g., cheddar, Monterey Jack, or a mix)
- 1/2 cup (50 g) grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, let it sit at room temperature for 15 minutes if it’s refrigerated. If using a homemade crust, roll it out and fit it into a 9-inch (23 cm) pie dish. Crimp the edges as desired.
- Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes, until the crust is lightly golden. Set aside to cool slightly. (This is called blind baking and prevents a soggy bottom.)
- While the crust bakes, heat the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef (or pork) to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Season with salt, pepper, and smoked paprika if using. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, and milk until well combined.
- Spread the cooked meat mixture evenly over the bottom of the pre-baked crust. Sprinkle the shredded cheese and Parmesan over the meat.
- Pour the egg mixture over the cheese and meat. The custard should come close to the top of the crust but not overflow.
- Carefully transfer the quiche to the oven. Bake for 35-40 minutes, until the center is set but still slightly jiggly. The internal temperature should reach 160°F (71°C) as the USDA FSIS safe minimum for egg dishes. Check with a food thermometer inserted into the center.
- Let the quiche rest for 10 minutes before slicing and serving. This allows the custard to set further and makes slicing cleaner.
Tips
- Blind baking is essential: Don’t skip pre-baking the crust, especially if you like a crisp bottom. It prevents the crust from becoming soggy from the custard.
- Drain the meat: After browning the ground beef, if there’s excess fat, drain it off. Too much fat can make the quiche greasy.
- Don’t overbake: The quiche is done when the center is just set and no longer liquid. It will continue to cook as it rests. Overbaking makes the custard rubbery.
- Cheese choices: Use a cheese that melts well, like cheddar, Gruyère, or Monterey Jack. Avoid aged cheeses that can become oily.
Serving Suggestions
Serve the quiche warm or at room temperature. It pairs beautifully with a simple green salad dressed with a light vinaigrette, some roasted vegetables, or a bowl of fresh fruit. For brunch, add some crusty bread and a mimosa. It’s also great for picnics or packed lunches.
Variations
- Vegetable addition: Sauté mushrooms, bell peppers, or spinach along with the onion for extra flavor and nutrition.
- Different meats: Use cooked chorizo, bacon, or ham instead of ground beef. If using bacon, cook it first and drain well.
- Herb infusion: Add fresh herbs like thyme, rosemary, or chives to the custard for a fresh note.
- Spicy kick: Add a pinch of cayenne pepper or some chopped jalapeños to the meat mixture for heat.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking. It will keep for 3-4 days in the refrigerator. To reheat, place a slice in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave individual slices for 1-2 minutes, though the crust may become less crisp. Quiche also freezes well: wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a pre-made pie crust? Absolutely. A store-bought crust works well and saves time. Just follow the blind baking instructions as directed.
Can I make this quiche ahead of time? Yes, you can assemble the quiche (without baking) and refrigerate it overnight. Add about 10 minutes to the baking time. Or bake it fully, cool, and refrigerate; reheat as described above.
Why is my quiche watery? A watery quiche can result from not cooking the meat enough, not draining excess fat, or not baking long enough. Make sure the meat is well-browned and the custard is set before removing from the oven.
Can I use milk instead of cream? Yes, you can use all milk, but the custard will be less rich and creamy. For a lighter version, use 1 cup (240 ml) milk and 1/2 cup (120 ml) cream, or use half-and-half.
How do I know when the quiche is done? The center should be just set and slightly jiggly. A food thermometer inserted into the center should read 160°F (71°C). It will firm up as it cools.
Can I freeze the baked quiche? Yes, bake and cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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