Food You Can Eat: Cheese and Beef Quiche

Real men eat this because it is not quiche, and it is awesome.

First things first:  As Cousin Matt explained previously, this is not a quiche because there is no crust—it is a frittata.  But, the recipe title says it’s quiche and this is for the family cookbook, so I’m not getting into it with my family about the definition.

A caveat before we get started:  The recipe itself had different instructions than what I’m putting here, because the instructions were wrong.  So, basically, everything about this is wrong.

Here’s what you’ll need:

½ Pound Ground Beef

½ Cup Onions, diced

1 Tbsp. Vegetable Oil

3 Eggs

1 ½ Cups Milk

1 ½ Cups Cheddar or Swiss Cheese, shredded

½ tsp. Salt

Dash of Pepper

Brown beef with the onions and oil and remove from heat.  Drain the grease off.  Beat the eggs with the milk in a separate bowl.  Grease a pie pan, pour the browned beef and onions into the pie pan, layer the shredded cheese on top and then the salt and pepper.

Trust me, the beef is under all that glorious cheese.

Pour the egg and milk mixture over the top.

The original instructions just said to brown the beef and then mix everything in the hot pot and then pour it into the pie pan. Now you can see why it was wrong.

Bake in a 375-degree oven for 35-40 minutes.

If you look in the dictionary under “perfect” you will see this picture.

Give the pie pan a little shake to make sure the quichitatta is completely cooked through.  It should jiggle, but not show any waves.

Let sit for 10 minutes to set in place, then slice and serve with a good salsa—none of that Pace or (shudder) Old El Paso shit.  I recommend Bueno Green Chile salsa.

About butcherbakertoiletrymaker 568 Articles
When you can walk its length, and leave no trace, you will have learned.


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