Maybe you have the same struggle that I have in my house. I like burgers, but they’re boring sometimes, no matter how I dress them up. My son and husband could eat them everyday without fail. To give them what they want and keep myself not completed bored with dinner, I make this crustless burger quiche.
This impossible pie gives you the taste of a cheeseburger with something extra. And if you’re like me, any Bisquick recipes are a hit. While you can make the flour combination on your own, it’s already ready for you this way. Since it’s a crustless quiche, you can even have it if you’re aiming to consume a low-carb diet because it doesn’t truly have a crust.
If you’re wondering what kind of ground beef dinner you can make since you already have on the meat, know that this is an easy bake recipe. You put it together and throw it in the oven.
When you make cheeseburger pie, you still get the classic flavors of a traditional burger. And they do shine through in this recipe. So, this is often even a hit with picky children who’d like off of burgers, fries, and pizza if you’d let them.
Why You’ll Love This Recipe
- Has the delicious taste of burger
- Is easy to make
- Is nice for a change
- Can be customized to your preferences
Ingredient Notes & Substitutions
Much of this recipe you’ll want to keep the same. That way, the finished product turns out the same. You don’t want to start altering how much moisture you’re putting into it, unless you, of course, know how to compensate.
For this reason, the best way to alter this recipe is with the burger. You could add A1, barbecue, or Worcestershire sauce to enhance the flavor. If you’d like a more traditional burger taste, consider adding mustard and/or ketchup whenever you cook the ground meat. Another idea is to put some relish in with the burger. Another idea for this recipe is to put in tomato whenever you’re mixing it all together.
You can technically make your own BIsquick mix. It consists of flour, a leavening agency, salt, sugar, and a fat. Since you’ll be adding the fat wet, you’d need to make some adjustments for the recipe to turn out. Your best bet is to use the premade Bisquick that has everything you need in one box.
How to Make It
Much of this recipe you’ll want to keep the same. That way, the finished product turns out the same. You don’t want to start altering how much moisture you’re putting into it, unless you, of course, know how to compensate.
For this reason, the best way to alter this recipe is with the burger. You could add A1, barbecue, or Worcestershire sauce to enhance the flavor. If you’d like a more traditional burger taste, consider adding mustard and/or ketchup whenever you cook the ground meat. Another idea is to put some relish in with the burger. Another idea for this recipe is to put in tomato whenever you’re mixing it all together.
You can technically make your own BIsquick mix. It consists of flour, a leavening agency, salt, sugar, and a fat. Since you’ll be adding the fat wet, you’d need to make some adjustments for the recipe to turn out. Your best bet is to use the premade Bisquick that has everything you need in one box.
Tips for Success
Although it doesn’t seem like a big deal, let your meat cool a bit before you put it in with the rest of the ingredients in this pie. If not, the hot meat will start to cook the meat and will impact the texture.
After all the filling is placed in the pan, spread it evenly throughout. You the won’t have parts of your pie that are still runny with other being overcooked.
Once you take your pie out of the oven, let it sit for five to 10 minutes. Your pie will then have time to firm up some, and you’ll be able to cut it more easily.
Storage & Reheating
If you don’t eat all of this cheeseburger pie right away, you can place it in the fridge for three to four days in an airtight container. You could also just cover your dish with plastic wrap or foil.
You can freeze what you don’t eat for up to two months. The quality is best within this timeframe. After that, the texture may change a bit.
Reheat this pie by putting individual slices in the microwave for 30 seconds at a time until it’s completely done. You could also reheat it in the oven at 325 degrees Fahrenheit. It’ll take you about 15 to 20 minutes total to heat it up this way.
Serving Suggestions
Though you can serve this crustless pie on its own, you could include other side dishes with it such as macaroni salad. Even a regular garden side salad would complement this meal. Another idea is to add some french fries or fried potatoes if you’d like to add some carbs to it.
If you’d like to add some extra flavor with this meal, you could put ketchup on top or even mustard.
Notes
My family loves this meal, and if yours likes hamburgers, they will too. It adds a nice twist on a traditional burger recipe by enhancing the flavor with onion soup. And there’s so much you can do with the flavor of the burger that can make this recipe taste different every time you make it.
And in all honesty, this isn’t a hard meal to make. It takes very little prep, and it’s a meal that you can put in the oven and walk away from for a bit while you finish cleaning up the kitchen.
Crustless Burger Quiche
Ingredients
The Filling:
- 1 ½ lbs. Ground Beef 80/20 for better flavor
- 1 Large Onion diced
- 1 tsp Minced Garlic
- 1 ½ cups Sharp Cheddar Cheese shredded (increased for extra cheesiness)
- ½ tsp Black Pepper
- The “Magic” Crust Batter:
- ½ cup Bisquick or baking mix
- 1 cup Whole Milk
- 2 Large Eggs room temperature
- 2 Tbsp Onion Soup Mix blended into the batter for uniform flavor
The Finishing Toppings (Post-Bake):
- Shredded Lettuce
- Sliced Pickles
- Diced Tomatoes
- A drizzle of “Special Sauce” Mayo, Mustard, and Relish blend
Instructions
- Preheat your oven to 400°F. In a large skillet, brown the ground beef with the onions and garlic until the meat is fully cooked and the onions are soft and translucent.
- Drain the fat thoroughly. Leaving too much grease will cause the bottom of the “impossible” crust to become soggy rather than flaky.
- Spread the seasoned beef mixture into a greased 9-inch pie plate or baking dish. Sprinkle the shredded cheddar evenly over the meat. The cheese acts as a barrier that allows the liquid batter to seep down just enough to form a crust without making the meat “swim.”
- In a medium bowl, whisk the milk, eggs, Bisquick, and the onion soup mix. Whisking the dry soup mix into the liquid ensures that the savory onion flavor is baked into every bite of the crust.
- Slowly pour the batter over the cheese and beef. Use a spoon to ensure it reaches the edges of the dish.
- Bake for 25 minutes. The pie is done when a knife inserted into the center comes out clean and the top is a deep golden brown.
- Let the pie rest for 5 minutes (this is essential for the crust to set). Before serving, top the entire pie with shredded lettuce, pickles, and tomatoes to mimic the fresh crunch of a real cheeseburger.
