Beef and Cheddar Quiche

Photo: psfreeman

This quiche is easy to prepare and perfect for a busy schedule. The recipe can also be made with salmon - substituting two cans for the ground beef and adding 1 tablespoon fresh lemon juice. Recipe published in Country Extra May 1996.

Yield: 8 servings
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Ingredients

  • 3/4 pound(s) ground beef
  • 1 9-inch unbaked pastry shell
  • 3 eggs, lightly beaten
  • 1/2 cup(s) mayonnaise
  • 1/2 cup(s) milk
  • 1/2 cup(s) chopped onion
  • 4 teaspoon(s) cornstarch
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 2 cup(s) (8 ounces) shredded cheddar cheese, divided

Preparation

  1. • In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside.
  2. • Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
  3. • If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting. Yield: 6-8 servings.


January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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