Many years ago, we used to go to a restaurant that had something called Scrambled Burgers. I loved them, being a mixture of ground beef, spinach, onion and cheese. I thought that combination would make a wonderful quiche.
$1.00 vs $20.00
A Note About Blind Baking
If you have never heard of blind baking, it means to partially bake a pie crust before putting in any filling. You will want to do this if your filling is or has a lot of liquid. There is nothing worse than eating a piece of pie with a raw crust, and this will prevent that from happening.
You can buy blind baking beads at your local gourmet shop, or online, and they will run you anywhere from $6.00 to $20.00. Yes, you can reuse them. Better yet, you can use plain old dried beans, which will cost you about a buck, and yes, you can reuse those, too. In fact, my beans are about 10 years old. Be frugal — choose beans!
So here you go:
Recipe: Scrambled Burger Quiche
- 1 cup sliced mushrooms
- 1 tablespoon shallots, minced
- 1 teaspoon dry sherry
- 1 tablespoon butter
- 1/4 lb ground beef
- 4 quarts fresh spinach leaves, loosely packed
- 1/2 lb cheddar cheese (not white), grated
- 4 eggs
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1/2 teaspoon nutmeg, grated fresh
- 1/2 teaspoon freshly ground pepper
- 1 blind baked pie crust
- Have ready a quiche pan to blind bake the crust. If you don’t have a lot of time, or patience, a store bought roll out pie crust is fine. To blind bake, prick the crust with a fork several times, then put some wax or parchment paper over the crust, and fill with dried beans. Bake in a preheated 375 degree oven until the crust starts to brown, about 10 minutes. Remove from the oven, then remove the beans by lifting out the wax paper. Set the beans aside to save for next time. The crust is ready.
- Melt the butter in a large sauté pan. Add the shallots and sauté until translucent. Add the mushrooms, making sure they are well covered with the butter, then add the sherry and continue to sauté until they are lightly browned on all sides.
- Add the beef, and break up, then sauté until all the beef is not pink. Add the spinach, and cook down, stirring constantly. The spinach will wilt considerably.
- Remove from the heat, and put in prepared blind baked pie crust. Top with the cheese.
- Mix together remaining ingredients together, and pour over the mixture in the quiche pan.
- Bake in the oven at 375 until the cheese melts and the quiche rises slightly out of its pan, about 30 minutes. Remove from the oven and cool before serving.
Preparation time: 45 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (General)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
French Quiche Pans
For freezer to oven to table use, the elegant ceramics from Emile Henry are unbeatable. The versatile 11 1/2 ” tart dish is made of the same Burgundy clay that Emile Henry has used since 1850. Its strong glaze will resist crazing and chipping. Safe for the oven up to 500F, dishwasher, microwave and freezer. Made in France