Patty Quiche


  • 4-5 cooked Philly Gourmet® 100% Beef Homestyle Patties
  • 1 unbaked pie crust
  • 1/4 cup diced onion
  • 1/2 cup diced Portobello mushrooms, pan fried to slightly dry out
  • 1 1/2 cups extra sharp shredded cheddar cheese
  • 5 eggs
  • 1 Tbsp. flour
  • 1/2 cup evaporated milk
  • 1 Tbsp. Worcestershire sauce
  • 1/4 tsp. dill weed
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano

Preheat oven to 450° F. Line the pie crust with aluminum foil. Bake for 5 to 8 minutes, and remove foil. If the foil sticks, bake for 2 more minutes. Once the foil is removed, bake for an additional 5 minutes. Remove from the oven and decrease the heat to 375° F.

Cut patties into bite-sized pieces and add to pie crust along with onions and mushrooms. Top with shredded cheese.

Mix the eggs and flour until smooth, and then add the evaporated milk and beat again. Add the Worcestershire sauce and spices and mix until combined. Pour mixture into the crust.

Bake for 25 to 30 minutes, making sure that the center is set. Let cool before cutting.