Cheeseburger High Protein Quiche

A gluten-free, grain-free recipe for high protein quiche made with lean ground beef, cheddar cheese, tomatoes, onions, and baby spinach.

Course Breakfast, Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 412kcal

Author Amee

1 lb Ground Sirloin beef 90/10
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp paprika
1 teaspoon Worcestershire sauce *optional
1 tbsp olive oil extra virgin
½ onion, finely chopped
5 oz fresh baby spinach leaves you'll need a 3-5 oz bag or container of fresh baby spinach
2 Roma tomatoes seeded and chopped
4 oz 50% light sharp cheddar cheese shredded from block
4 eggs
salt and pepper to taste

Preheat oven to 375 degrees F.
In a large bowl, combine ground beef, onion powder, garlic powder, paprika, and Worcestershire sauce (if using) until blended.
Press into a lightly oiled pie dish (regular not deep dish), making sure to cover the bottom and the sides of the dish to form a "crust"
Bake for 10 minutes. Drain excess grease out of pan and set aside to cool. (It will shrink a bit but that's ok)
Heat olive oil in a sauté pan over medium heat and cook onions until soft, about 4 minutes.
Spread cooked onions on top of the beef crust.
Add spinach to the pan and cook until just wilted. Spread spinach on top of onions.
Top with tomatoes and shredded cheese and season with salt and pepper.
Whisk eggs until blended and pour over top.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

*Serving size is 2 slices if cut into 8 wedges.

Tips:

Make sure to drain the fat from the meat crust after it has cooked and before filling with the veggie mixture.
You'll want to use a regular pie dish, not a deep dish pie dish, for this recipe. The filling will fill a regular shallow pie pan, but not a deep dish pan.