Ingredients:
1 sheet refrigerated pie pastry
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Directions:
Unroll pastry into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.
In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.
Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.
Comments:
Doesn't look so great, does it? I can't for the life of me get quiche to come out of the pan decently. So annoying. Despite its not-so-great appearance, this is very good. There's a lot of stuff going on inside so there are plenty of flavor notes hit. Not sure I'd make this again since it takes so long, I had issues with overflow, and don't look at the nutrition information if you're on a diet. Even though I used half elk meat and all skim milk, I'm sure it still packed a caloric-laden, fatty punch.
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