This cheeseburger quiche is so much more than just a quiche with ground beef. The cheeseburger-inspired recipe is packed with all your favorite burger add-ons—juicy tomatoes, onions, tangy pickle relish, smoky bacon and a hint of mustard—to really amp up the cheeseburger flavor in every bite. All the burger fixings are mixed into a creamy egg custard, topped with melty cheddar and Parmesan, and baked in a flaky, golden pie crust.

Cheeseburger quiche is delicious straight from the oven, but you can take it up a notch by adding extra burger toppings, such as chopped lettuce, diced tomatoes or a drizzle of burger sauce, for a fun finishing touch. Whether you’re serving it for brunch, a fun weeknight dinner or a potluck, this quiche recipe delivers an easy, satisfying meal.

Cheeseburger Quiche Ingredients

• Pie crust: A refrigerated pie crust is a great timesaver, but you can use a homemade or frozen crust if you prefer—just be sure to thaw it according to package directions first.
• Ground beef: An 85/15 lean-to-fat ratio gives the best balance of flavor and juiciness, but 90/10 ground beef works if you’d like a lighter quiche. Be sure to drain any excess grease so the crust stays crisp and the filling doesn’t get greasy.
• Tomatoes: Chopped plum tomatoes add a touch of bright acidity that balances the rich, savory flavors of the beef and cheese.
• Onion: Yellow or white onions work best to add sweetness and aromatic depth, or try red onions for a sharper onion flavor.
• Dill pickle relish: Stirring pickle relish into the ground beef adds a tangy, zesty flavor—just like a burger with special sauce. Boost the pickle punch with a few spoonfuls of chopped dill pickles, or use sweet pickle relish for a milder taste.
• Cooked bacon: Crumbled bacon adds a smoky, salty depth and a slightly chewy texture for bacon cheeseburger vibes. You can swap in pancetta or turkey bacon for a leaner option that still delivers plenty of flavor. Not a bacon fan? Simply leave it out.
• Eggs: The backbone of any quiche, whole eggs provide structure and richness and help bind the filling together. Let the eggs come to room temperature before mixing—they’ll whisk more smoothly and blend evenly with the dairy.
• Cream and milk: A 1:2 ratio of milk and cream creates a rich custard base that keeps the quiche filling creamy and tender. You can use all milk for a lighter quiche, although the taste and texture will be slightly less decadent.
• Seasonings: The meat mixture gets extra flavor from a couple of teaspoons of prepared mustard and a dash of hot pepper sauce, adding just the right balance of tanginess and a subtle kick.
• Cheeses: Cheddar is the classic choice for that signature cheeseburger flavor and perfect meltiness—use mild or sharp depending on your taste. A sprinkle of Parmesan adds a nutty, savory note for extra depth. Feel free to experiment with other melting cheeses, such as mozzarella, Swiss or Monterey Jack.
• Optional toppings: Finish each slice with your favorite burger fixings—a dollop of mayo, crumbled bacon, pickle slices, relish, chopped onion and fresh tomatoes all add flavor, texture and an extra-fun touch.

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