Scrambled Burger Quiche
by arbpen
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.
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INGREDIENTS
- 1 cup sliced mushrooms
- 1 tablespoon shallots ; minced
- 1 teaspoon dry sherry
- 1 tablespoon butter
- 1/4 pound ground beef
- 4 quarts fresh spinach leaves ; loosely packed
- 1/2 pound 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
INSTRUCTIONS
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. 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 saute pan. Add the shallots and saute until translucent. Add the mushrooms, making sure they are well covered with the butter, then add the sherry and continue to saute until they are lightly browned on all sides.
Add the beef, and break up, then saute 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. Remove from the oven and cool before
NOTES
You may omit the ground beef if you want a vegetarian dish.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (295g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 629 | ||
| Calories from Fat: 464 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 51.5g | 69 % | |
| Saturated Fat 24.8g | 124 % | |
| Monounsaturated Fat 16.8g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 818.8mg | 252 % | |
| Sodium 528mg | 18 % | |
| Potassium 436.5mg | 11 % | |
| Total Carbohydrate 4g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 3.8g | ||
| Protein 37.5g | 54 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 629
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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