Cheesy Ground Beef and Cream Quiche That Everyone Is Talking About

Method

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan and press your pie crust into it evenly. Crimp the edges and set aside.
2. In a large skillet over medium-high heat, cook the ground beef with the diced onion and garlic until the meat is browned and no longer pink. Drain any excess fat.
3. Season the beef mixture with salt, pepper, paprika, and thyme. Stir well and remove from heat. Allow it to cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, and sour cream until smooth and well combined.
5. Stir in about 1 cup of the shredded cheese into the egg mixture.
6. Spread the seasoned ground beef evenly over the bottom of the prepared crust.
7. Pour the creamy egg and cheese mixture over the beef, spreading it to fill evenly.
8. Sprinkle the remaining 1/2 cup of cheese generously over the top.
9. Bake in the preheated oven for 35 to 40 minutes, or until the top is deeply golden and the center is just set with a slight jiggle.
10. Remove from the oven and allow to rest for at least 10 minutes before slicing. Garnish with fresh parsley or thyme and serve warm.

Tips for the Best Results

For an extra golden top, switch your oven to the broil setting for the last 2 to 3 minutes of baking. Keep a close eye on it so the cheese doesn't burn — you want that gorgeous deep amber color without going over. If you notice the crust edges browning too quickly, cover them loosely with foil strips while the center finishes cooking.

Make It Your Own

This recipe is wonderfully flexible. You can swap the ground beef for ground turkey or Italian sausage for a slightly different flavor profile. Add sautéed mushrooms, diced bell peppers, or baby spinach to the beef mixture for extra vegetables and color. A pinch of chili flakes in the filling gives it a gentle kick that pairs beautifully with the creamy cheese topping.

Storing and Reheating

Leftover quiche keeps well in an airtight container in the refrigerator for up to four days. To reheat, place individual slices in a 325°F (160°C) oven for about 10 minutes, or until warmed through. This keeps the crust from going soggy, which can happen in the microwave. That said, a quick microwave warm-up for 60 to 90 seconds works just fine for a weekday lunch when time is short.