Yes, this is a quiche in a crust. If that's what you like, you'll love this. I love this recipe; it's such comfort food for me. Use my Hot Water Pastry for the pie crust for best results.
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
- 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
- 5 eggs, beaten
- 2 cups half and half cream or evaporated milk
- 1 teaspoon dried dill weed
- 1/2 teaspoon dried marjoram leaves
- 2 cups shredded Cheddar or Colby cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Line a 15x10" jelly roll pan with the pie crust, including up sides. I drop pieces of the pie dough around the pan and press until it covers the bottom and sides. Place in refrigerator while preparing the filling.
Brown the ground beef, onion and garlic in a heavy skillet. Drain off any excess fat.
Beat together flour, salt, pepper, eggs, half and half, dill weed, and marjoram.
Sprinkle ground beef mixture into crust lined pan. Sprinkle with Cheddar cheese. Carefully and slowly pour egg mixture over cheese. Sprinkle with Parmesan cheese.
Bake at 400 degrees for 25-35 minutes, until filling is puffed and beginning to brown. Cut into squares to serve. 12 servings
