High Protein Cheeseburger Quiche

*This post was sponsored by Beef. It’s What’s for Dinner, as part of my role with the Beef Expert Bureau. All opinions are my own.* It was originally published in 2019 and updated in 2024 with recipe enhancements.

A PaleoOMG recipe inspired the OG version of this high-protein cheeseburger quiche. Over the years, I put my spin on the dish, and let me tell you, it’s so good! 

Unlike traditional quiches, this grain-free and gluten-free version is all filling, no crust. It might sound a little unconventional, but it’s fantastic! You get all the classic, mouthwatering flavors of a juicy cheeseburger in a high-protein, low-carb dish. 

It’s also an excellent meal prep recipe, as it reheats beautifully, making those hectic mornings a whole lot easier –just portion it out for the week, and you’ve got a protein-packed meal ready to go. Just look at all that beefy, cheesy goodness! 😋

Recipe features

• Packed with protein. Each serving delivers a whopping 30g of protein –perfect for fueling your day and supporting muscle growth.
• Low-carb & keto-friendly. With only 5g of carbs per serving, this crustless quiche is a great option for those following low-carb or keto diets.
• Great for making ahead. It saves you time during busy weeks while offering a delicious, nutritious meal!

Ingredients you’ll need

• Olive oil. Used for sautéing. You can use cooking spray to reduce the fat content. Avocado oil also works well.
• Ground beef. I recommend using 90/10 ground sirloin. It has enough fat to keep the quiche moist but leaner than ground chuck. 
• Onion. I love the nice, mellow flavor sweet onions add to this quiche, but you can use any onion –white, yellow, or even finely chopped green onions for a milder flavor. 
• Seasonings. Garlic powder, onion powder, and paprika bring the flavor! Feel free to add a pinch of cayenne for a slight kick.
• Fresh baby spinach. Adding leafy greens gives this dish a nutrition boost. I typically use around 5-6 oz, which looks like a mountain of spinach, but it wilts down so much! 
• Tomatoes. Roma tomatoes are perfect. Remove the seeds and excess moisture before chopping to help keep the quiche from becoming too watery. 
• Sharp cheddar cheese. I love using sharp cheddar shredding straight from the block for its bold flavor and perfect melt. 
• Large eggs. Eggs create a fluffy, custard-like, crustless quiche filling. Make sure your eggs are fresh for the best results. 
• Liquid egg whites. A convenient way to bulk up the filling while keeping the quiche lighter and maintaining the protein content.

How to make a high protein quiche 

Step 1: Prepare for baking. Preheat your oven to 375°F and lightly coat a pie dish with olive oil spray. 

Step 2: Cook the hamburger meat. Heat olive oil in a large skillet and cook the ground beef and onions until the beef is no longer pink and the onions are softened. Add the seasonings, stirring to combine. Spread this mixture evenly in the bottom of your pie dish.

Step 3: Add wilted spinach. Add fresh spinach to the same skillet and cook until it wilts down –just a couple of minutes. Layer the spinach right on top of the beef in the pie dish.

Step 4: Add tomatoes and cheese. Scatter chopped tomatoes and shredded cheese evenly over the spinach. 

Step 5: Pour in whisked eggs. Whisk the eggs, egg whites, salt, and pepper in a bowl, then pour this mixture evenly over everything. 

Step 6: Bake the quiche. Pop the quiche into the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it rest before slicing it into 6 pieces –or 4 larger slices to increase the protein per serving. Enjoy!

Recipe tips and FAQs

• Don’t overcook the beef! Overcooked beef can dry out, leaving your quiche with a tough texture. Aim for the beef to be browned and fully cooked but still juicy.
• Bring your eggs to room temperature. Cold eggs can result in a rubbery texture. Let your eggs sit on the counter for 10-15 minutes before mixing for the creamiest, fluffiest quiche!
• Don’t skip the resting time. Once your quiche is out of the oven, allow it to rest for 10-20 minutes before slicing. This helps the filling set and makes it easier to cut neat slices without falling apart. 
• Consider doubling the recipe. One quiche for dinner and another for breakfast the following day. You’re already putting in the effort to make one, why not double it and make life easier later?
• Top with your favorite sauce. I love Tiger Sauce and ketchup on this quiche. So good!!

Variations

Extra veggies – Feel free to add vegetables like bell peppers, mushrooms, or zucchini. Be sure to sauté them first, as too much moisture can make the quiche soggy.

Cheese options – While sharp cheddar is my go-to, there’s a whole world of cheeses to choose from, including Mozzarella, Monterey Jack, Swiss, Pepper Jack, or Gouda.

Add more protein – Boost the protein even further by adding crumbled bacon or diced cooked ham. The salty, smoky flavor pairs wonderfully with the beef. 

Serving suggestions

This is a cheeseburger quiche, after all, so don’t forget your favorite burger fixings –think shredded lettuce, thinly sliced tomato, avocado slices, sliced pickles, and for a true “burger experience,” a little ketchup and mustard. I love it with Tiger sauce!

Storing and freezing

Storing: If you made this quiche for meal prep or have leftovers, let it cool completely, wrap it tightly in plastic wrap, and keep it in the fridge for 4-5 days. It also freezes well. Just wrap slices in plastic wrap and foil before freezing. 

Reheating: To reheat, microwave individual slices for 1-2 minutes or warm the whole quiche in a 350°F oven for 10-15 minutes until heated through.

More high protein quiche recipes 

• Crustless Cottage Cheese Quiche with Spinach
• Ham Spinach Gruyere Gluten Free Quiche 
• Low Carb Loaded Crustless Quiche 
• Crustless Southwest Quiche Muffins 

If you love this protein-packed crustless cheeseburger quiche recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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