Hamburger Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 284.7
- Total Fat: 20.8 g
- Cholesterol: 149.7 mg
- Sodium: 616.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.2 g
- Protein: 18.6 g
View full nutritional breakdown of Hamburger Quiche calories by ingredient
Introduction
This is a delicious main course and can be served with a carb dish such as baked potatoes. Fresh vegetables are also a great choice, especially when topped off with a slice or two of dill pickle. This is a delicious main course and can be served with a carb dish such as baked potatoes. Fresh vegetables are also a great choice, especially when topped off with a slice or two of dill pickle.Number of Servings: 8
Ingredients
-
Ingredients:
Spaghetti Squash, 2 cup
Sunflower Oil, 1 tbsp
Ground beef, lean, 12 oz
Mushrooms, canned, 1 cup
Cheddar Cheese, 1.5 cup, shredded
Egg, fresh, whole, raw, 4 large
Milk, 1%, 1 cup
Parmesan Cheese, shredded, 2 tbsp
Parsley, dried, 1 tbsp
Salt, 1 tsp
Pepper, black, 1 dash
Directions
Crust:
Prepare spaghetti squash and cook until soft. (I microwaved on high for a total of 6-7 minutes.) Scoop cooked squash into a large bowl and drizzle with 1-2 T of sunflower oil until thoroughly mixed. Add salt, pepper and any other seasoning to taste. Press squash into greased/sprayed pie plate - up the sides and flat across the bottom. Bake at 375F for 25 minutes to dry out the crust and, if you wish, until slightly browned. Remove from oven and set aside.
Hamburger filling:
Brown ground beef until crumbly and sprinkle into squash pie shell. Distribute mushrooms and then sprinkle the grated cheese over top. Mix 4 eggs with 1 cup of milk (or cream) and pour over layered ingredients. Top with a small amount of shredded parmesan cheese and sprinkle with parsley.
Pie:
Bake at 375F for approximately 45 minutes (until knife comes out of centre clean). Remove from oven and allow to cool for 5-10 minutes before serving.
Serving Size: Makes 8 pieces
Prepare spaghetti squash and cook until soft. (I microwaved on high for a total of 6-7 minutes.) Scoop cooked squash into a large bowl and drizzle with 1-2 T of sunflower oil until thoroughly mixed. Add salt, pepper and any other seasoning to taste. Press squash into greased/sprayed pie plate - up the sides and flat across the bottom. Bake at 375F for 25 minutes to dry out the crust and, if you wish, until slightly browned. Remove from oven and set aside.
Hamburger filling:
Brown ground beef until crumbly and sprinkle into squash pie shell. Distribute mushrooms and then sprinkle the grated cheese over top. Mix 4 eggs with 1 cup of milk (or cream) and pour over layered ingredients. Top with a small amount of shredded parmesan cheese and sprinkle with parsley.
Pie:
Bake at 375F for approximately 45 minutes (until knife comes out of centre clean). Remove from oven and allow to cool for 5-10 minutes before serving.
Serving Size: Makes 8 pieces