BIG MAC QUICHE
Now, you can and should eat a Big Mac for breakfast—a Big Mac Quiche, that is. If you love the iconic burger, you'll adore the flavor of this quiche!
Servings: 16 servings
Calories: 286kcal
Equipment
- 2 pie pans optional, if making homemade crust
- pastry brush for applying the egg wash
- ground meat chopper optional
- strainer for draining the ground beef after browning
- box grater optional, for cheddar cheese and iceberg lettuce
- parchment paper optional
- kitchen timer optional
- large serving spoon for transferring the quiche mixture to the pie shells.
Ingredients
- 2 pounds ground beef
- 2 9-inch unbaked pie crusts docked with a fork
- 5 large eggs divided
- 1 cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- 1½ tablespoons dehydrated minced onions
- 2 teaspoons sweet pickle relish
- 2 teaspoons dill pickle relish
- ¼ cup milk
- 2 teaspoons sesame seeds
- 2 teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- 2 cups shredded cheddar cheese
- 2 cups shredded iceberg lettuce optional, for serving
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a small mixing bowl, beat 1 egg and t teaspoon of water to make an egg wash. Use a pastry brush to brush some of the egg wash on the bottom of each pie crust. Dock (poke holes) in the bottom of each crust with a fork. Reserve the remaining the egg wash for later.
- Place the pie crusts on baking sheets (parchment paper is optional) and par-bake in the preheated oven for 10 minutes. Remove the crust from the oven and set aside.
- In a large skillet over medium/high heat brown the ground beef along with 1 teaspoon salt and ¼ teaspoon black pepper. Once fully cooked drain the excess fat from the beef and return it to the skillet without heat.
- While the beef is browning make the special sauce, and shred the cheddar cheese.
- In a large bowl whisk the mayonnaise, ketchup, mustard, relishes, dehydrated onion, 1 teaspoon salt, ½ pepper, and milk in a large bowl.
- Add the special sauce along with 1½ cups of shredded cheddar cheese to the skillet with the drained ground beef. Stir well to combine.
- Spoon the ground beef filling evenly into the par-baked pie shells and top each quiche with the remaining shredded cheddar cheese. Before baking brush the edges of the pie crust with the remaining egg wash and then sprinkle the curst evenly with sesame seeds.
- Bake for 35-40 minutes until the center is set and when a toothpick inserted in the center of each quiche comes out clean. Cool for 10 minutes. Cut each quiche into wedges and serve the slices on a bed of shredded iceberg lettuce.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Big mac quiche may be frozen after baking. Cool completely and store in individual slices (or whole quiche) wrapped well with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a preheated 350 degree oven until hot.
Nutrition
Serving: 16servings | Calories: 286kcal | Carbohydrates: 3g | Protein: 17g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 590mg | Potassium: 245mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
