Comments on: High Protein Cheeseburger Quiche

By: Shauna

Shauna — Tue, 10 Mar 2026 00:39:37 +0000

Nevermind. I see the onion now

By: Shauna

Shauna — Tue, 10 Mar 2026 00:13:56 +0000

There’s no opinions in the recipe only onion powder

By: Amee Livingston

Amee Livingston — Mon, 25 Nov 2024 20:05:40 +0000

In reply to Kris.

Hi Kris! I’ve been playing with this recipe lately and updated the process to make it much easier to throw together without compromising taste/texture. No more baking the meat crust, it gets cooked on the stovetop and just added to the base of the quiche. I also added egg whites to boost the egg volume. We think this one’s a winner. I’m trying the drained Rotel next time. 😉

By: Amee Livingston

Amee Livingston — Tue, 06 Jun 2023 21:21:16 +0000

In reply to Kris. Hi Kris! Thanks for the feedback! Yes, the meat does shrink as the fat separates, but once it's baked you'd never know. I wouldn't say it's the most gorgeous dish to photograph, lol, but definitely tasty! I love your Rotel swap!

By: Kris

Kris — Mon, 05 Jun 2023 20:19:37 +0000

The recipe was a winner, but expectations need some tweaking. The result was less like a quiche, but more like a casserole in a pie pan. Next time, I’ll use MORE beef to get a solid later. When cooked, the bottom separated (shrunk, leaving gaps) as well as the sides shrinking. But when done, you couldn’t really tell anyway. I did have to add two more eggs. The four eggs on top — didn’t even cover the top. I quickly whisked two more — perfect. And, as personal preference, I added green chiles because I’m from New Mexico! Next time: a bit more ground beef, two more eggs, more green chile, and drain a can of Rotel to save money and cut down on the task of chopping tomatoes… Otherwise, VERY GOOD. Better in a round pie pan than in a square pan! And as with all things…leftover was better the next day. This is DEFINITELY a make ahead dish!