Monday, October 5, 2015

Secret Recipe Club: Bacon Cheeseburger Quiche

It's time once again for Group A's reveal for the Secret Recipe Club.  Not sure what that is?  Skip on over and check it out.  I'll wait.  Promise.
This month I was assigned the blog Thyme for Cooking.  Katie has lived in Ireland, Spain and now resides in France.  Her food is simple and full of fresh ingredients.  Yet I picked the recipe where she mused about Hamburger Helper.  How odd.
I had fun looking through her index, and considered chicken before discovering the savoury pies and quiches.  There were pizzas with puff pastry crusts, and a chicken pot pie that I almost made before I found this quiche.  What originally drew me to it was the use of a potato crust.  I always have trouble getting a properly cooked crust on the bottom of my quiche (yes, I know...blind bake it!), and I thought that perhaps this would be better.
When I told J what I was planning to make, he had one suggestion.  That I add bacon.  How could that be bad?
I present to you now Thyme for Cooking's [Bacon] Cheeseburger Quiche:

For the crust:
2 medium potatoes (about 3/4 lb), shredded
1 tsp oil
1 egg
1/2 tsp salt
For the filling:
1 medium onion, chopped
2 slices bacon, chopped
2 cloves garlic, minced
1/2 lb ground beef
1 tsp chili powder
2 Tbsp ketchup
1 tsp Worcestershire sauce
3 oz old cheddar cheese, shredded
3 eggs
1 Tbsp grainy Dijon mustard
1/2 c milk
1/2 c plain Greek yogurt

1.  Preheat the oven to 400F.  Make the crust:  In a medium bowl, combine egg, oil and salt.  Add potato and toss to coat.  Press potato mixture into a deep-dish pie plate, pressing up the sides and to the bottom to form the crust.  Bake 15 minutes at 400, until golden.  Remove from oven.
2.  Make the filling:  In a skillet, start bacon.  Add onion and garlic and continue to cook, adding ground beef and breaking it up with a spoon as it browns.  Cook until beef is brown and onions are translucent.  Add  chili powder, ketchup, and Worcestershire sauce.  Heat through and spread over crust evenly.  Sprinkle with shredded cheese.
3.  In a small bowl, beat eggs, mustard, milk and yogurt.  Pour over filling.  Bake at 400F for 30 minutes, until golden.  Let stand 5 minutes before slicing to serve.
From Thyme for Cooking

This is the crust.  It doesn't look like much, but 2 potatoes is sufficient.  I couldn't believe that 2 potatoes would weigh 3/4 lb, but they did.  I checked.

Here's the filling, waiting for the egg mixture.  I might have tried to press the crust a little higher, but the eggs essentially came to the top.  I have a deep dish pie plate, so things can be a little deceiving.
Freshly out of the oven.  Doesn't this look nice?  It smelled amazing.  Next time, I would use spicy ketchup to give it a bit of kick, but this had wonderful flavour.  It was as good reheated the second day for lunch.  I served with a vegetable tray.
And a pickle garnish.  Because what does every bacon cheeseburger need?  Pickles!
Thanks Katie for a great recipe.  J and I both enjoyed!


  1. I love a good quiche, but never thought to use potato for the crust! What a clever twist. Yes, I have to agree with your husband... bacon does sound like the perfect addition. Great choice for the month.

  2. This sounds wonderful. I love that the crust is make out of potatoes! Delish!

  3. As I eat gluten-free the idea of a potato crust has got me excited! Have added this to my 'must try' recipes - thanks for sharing.

  4. Drooling!! This seriously sounds amazing!

  5. So glad you liked it! Next time I'll add the bacon LOL