In the ongoing tradition of fancydude & I to provide personally tested recipes, here is another winner for your enjoyment sure to please.
| 1 | | pastry/pie shell, unbaked |
| 8 | ounces | ground beef/hamburger – browned on medium skillet and drained |
| 1/2 | cup | mayonnaise |
| 1/2 | cup | whole milk |
| 2 | | eggs |
| 1 | tablespoon | cornstarch |
| 2 | cups | shredded cheddar and/or Swiss cheese |
| 1/3 | cup | sliced green onion (personally I used 1/3 cup shredded reg. onion as I browned hamburger) |
| | dash | Tabasco or any pepper sauce |
| | dash | pepper |
- Brown hamburger (perhaps with onion).
- Mix with spoon (no blender needed) next four ingredients (mayo, milk, eggs, and cornstarch).
- Mix everything short of the pie shell and subsequently pour mixture into the pie shell.
- Bake in oven at 350ºF for about 35 to 40 minutes or until golden brown on top and knife inserted in center comes out clean.
This sounds pretty good. It reminds me of a recipe called "Impossible Pie" where it is a lot of the same ingredients but you add 3/4 cup or so of Bisquick to the pourable mixture except you don't need a crust! The Bisquick makes its own crust. Of course, it is not like pastry, but if you wanted something a bit lighter it works to serve it from the pie tin.
Haha The name itself is a scary name.
And I guess the cheese is added into the blend, too?
Reminds me of cottage pie. So much yum…
Kissinghunk - your signature is BAD Alas, Brooklyn is so far away…......
Anyway.....the reason one mixes the cornstarch, eggs, milk & mayo together is because the cornstarch needs to be very well blended so it doesn't make lumps. I'm thinking mixing the eggs/mayo/milk is to prevent the eggs from curdling. Then you add the cheese, hamburger etc. to the milk mixture and pour it all at once into the pie shell.
Hahah thanks. But the name I was referring to was the Hamburger Quiche. It sounded so alien! Never thought those two words could be combined ::)
And cornstarch cannot curdle milk or eggs. That is in direct contest with one it's attributes to STOP it from curdling. Acid, not starch, causes curdling. The only reason I could think that would cause curdling, though, is if you had marinated the beef beforehand in lime or vinegar and then cooked it. But even then, I think 1 tablespoon of cornstarch should be enough.
I don't have much experience with cornstarch, though, preferring to use regular flour as a thickener ;D, so I might retract that about 1 tablespoon being enough in a moment….
Kissinghunk - your signature is the part about "I can't see through walls…." Although I do agree Hamburger & Quiche don't seem to go together, but your dick and my ass, well maybe. :cheesy2:
And I think you misread - I said the cornstarch needs to be mixed in to prevent lumps. Adding cornstarch to any hot food will guarantee lumps. Regular white flour may be used in place of cornstarch, but you need twice as much. My paternal grandmother always used flour to make puddings from scratch (instead of corn starch) but you must cook your mixture slowly and stir very thoroughly. My maternal grandparents both liked to mix several spoonsful of cornstarch in about 3/4 cup of water (mix well) and pour into hot "boiling" mixture, stirring the hot mixture constantly. It was advantageous to do it that way because the thickening occurred almost instantly and you could get almost the precise thickness that you desired.
trentreviso last edited by
Thanks for the recipe, Kinsey!
I will be making this today.
All of it very true. Cornstarch and heat equals lumps. And to better minimize the "lump-ification" might be to beat the eggs, then add the mayo, then milk, then carefully stir in the cornstarch.
Although, I don't understand why add mayo at all. Is it to make it a bit more creamy? To give it some taste in place of salt?
trentreviso last edited by
I made "Hamburger Quiche" today!
I tried substituting Miracle Whip salad dressing for mayonnaise (because that's what I had) and cubes of cheddar for shredded cheese (again, because that's what I had). Neither change is recommended - stick to Kinsey's plan.
Thanks for the recipe, Kinsey!
Well, Kissinghunk, I'm a good cook but not a food scientist or a master chef. So I can only guess about the mayonnaise. My feeling would be that if you only used hamburger, you wouldn't have a "pie" you would have crumbles. So, the mayo, eggs, milk, cheese and cornstarch combine in a pleasing way, for taste as well as texture and for the mixture to stick together as any other pie would when sliced and served.
Hahah, I bet you are a good cook, fancydude. But, really, I was hoping the Original Poster would say why. The reason I asked was because I never heard of a quiche made with mayo. Sure, cream, watered milk powder, even whole milk, but this is the first time I've seen mayo acting as the smoother. It actually makes me think it would give more of an oily taste.
trentreviso, I'd say better luck next time ;D. Maybe you should break up the cheese cubes so they would melt easier? (Or you could always get exactly what the recipe call for! ;))
I was hoping the Original Poster would say why.
I cannot remember when I got this recipe. I had it electronically instead of on paper, so it had to have been in the last 10 years.
I often make a recipe and perhaps modify amounts or add ingredients. I document the changes for later use – or in this case sharing.
So, admittedly, I do not know the exact whys and wherefores of using mayo instead of cream. I just know that it works. Sorry I cannot shed more light on this.
I have made this many times -- pretty much to spec -- and always been pleased.
I made this again last evening.
I do not know the reason behind cornstarch, but I followed this as posted and once again it was wonderful. A favorite of David and I.
What I did notice is quantities. We bought two regular pie crusts of 9 inches. The recipe seems to make more than one pie and less than two pies.
We poured it into the two pies and this worked. They weren't to the top, but this worked.
I would suggest in the future to modify the quantity of ingredients by 50% to make two pies or to reduce the quantity of ingredients to about 2/3's if making only one pie.
Once again, this recipe if followed is incredible.