Cheeseburger Pie

I whipped this Cheeseburger Pie up on a whim one night, and it has become a family favorite around here!

I had an extra pie crust in the way, in the freezer, some defrosted ground beef I needed to use, and an heirloom tomato that needed using. Then, I shredded up some cheese, quickly sauteed an onion, scrambled up some eggs, and Cheeseburger Pie was born!

Ingredients

Use white or red onion, and any tomato you have around, or leave them out if you're not a fan. The beauty of cooking at home is that you can customize it to the way you or your family likes it. Just don't skimp on the ketchup and mustard added to the ground beef as you brown it.

It infuses tons of flavor and really hits home the feeling of a hamburger!

Method

You can make or buy your pie crust, depending on the day or week, I will do either.

The one note I have for you is to slice and dry your tomatoes. After cutting, place them on paper towels, salt them, then let them sit for about 10 minutes. Dab off any excess water on top, salt and pepper them again, and they are ready to go in the pie. This also helps them not to leave the pie soggy in the end.

For More Cheeseburger LOVE!

Try my Not-So-Basic Cheeseburger or Cheeseburger Salad for more flavor-packed meals! If you are a lover of spice, try my Hatch Chili Cheeseburger. I also have a great Turkey Burger option, as well as a Homemade Hamburger Helper Recipe.

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📖 Recipe

Yield: 2 8-inch Quiches

Cheeseburger Pie

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

I whipped this Cheeseburger Pie up on a whim one night, and it has become a family favorite around here! A simple and delicious dinner!

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Ingredients

• 2 Pie Crusts, lining two pie tins
• 1-2 large Tomatoes, sliced
• 2 teaspoons Olive Oil
• 1 medium Red Onion, diced
• 1 ½ pound Ground Beef
• Kosher Salt, Diamond Crystal
• Fresh Cracked Black Pepper
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons Ketchup
• 1 tablespoon Yellow Mustard
• 4 cups Cheddar Cheese, shredded
• 16 large Eggs
• ¼ cup Whole Milk
• Kosher Salt, Diamond Crystal
• Fresh Cracked Black Pepper

Instructions

Prepare your favorite pie crust and line two deep pie plates with it, or use frozen.

Slice the tomatoes, and season them with salt, then place them on paper towels until they release their excess liquid. Let them sit for about 10 minutes. Dab the top with another towel so they are somewhat dry.

Preheat the oven to 400˚F.

In a large skillet, heat the olive oil over medium heat, then add the onion and cook until softened and they begin to take on some color.

Remove the onions to a small bowl and add the ground beef to the pan with 2 teaspoons of salt and ½ a teaspoon of pepper. Cook until the beef begins to brown, then add the Worcestershire sauce, ketchup, and mustard. Stir with the heat on until nearly all the liquid has evaporated. Remove from the heat.

In your two pie tins, add half the onions to the bottom of each, and layer the cooked ground beef over top. Sprinkle over half of the cheddar cheese onto each, reserving a little bit for on top.

Arrange the tomatoes on top, then whip the eggs in a large bowl with the milk, 1 teaspoon salt, and ¼ teaspoon black pepper.

Pour the eggs over the tomatoes to fill the pie crusts, then place the pie tins on a baking sheet in case there is any overflow.

Crack a bit more pepper over the top of the tomatoes and sprinkle over any extra cheese if you reserved any.

Bake in the preheated oven for 45-50 minutes, till the center of the pie wobbles like jello. Remove from the oven and let rest for 15minutes before slicing and serving.

Leftovers can be stored in the refrigerator for up to 3 days, after cooling completely. Wrap tightly with cling film or place in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Shun Classic 9” Bread Knife with VG-MAX Steel Serrated Edge and Ebony PakkaWood Handle, 9", Silver
• 
  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• 
  Emile Henry Made In France 9 Inch Pie Dish, White

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 454Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 252mgSodium: 497mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 26g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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