Savory Beef and Cheddar Quiche

Instructions

1. 1

   Roll the pie dough into a 1/8-inch thick circle and transfer it to a 9-inch pie plate. Trim the excess dough and flute the edges. Refrigerate the crust for 30 minutes. Preheat the oven to 425°F.

2. 2

   Line the unbaked crust with a double layer of foil and fill with pie weights, dried beans, or uncooked rice. Bake on the lower oven rack until the edge is light golden brown, about 15-20 minutes. Remove the foil and weights, then bake until the bottom is golden brown, 3-6 minutes more. Cool the crust on a wire rack. Reduce the oven temperature to 350°F.

3. 3

   In a large skillet over medium heat, cook the ground beef until no longer pink, 5-7 minutes, breaking it into crumbles as it cooks. Drain the excess fat. In a large bowl, combine the eggs, mayonnaise, milk, onion, cornstarch, salt, and pepper. Stir in the cooked beef and 1 cup of the shredded cheese. Pour the mixture into the pre-baked crust.

4. 4

   Bake the quiche until a knife inserted in the center comes out clean, 35-40 minutes. If the edges start to brown too quickly, cover them loosely with foil for the last 30 minutes. Remove the foil, sprinkle the remaining 1 cup of cheese over the top, and let the quiche stand for 5-10 minutes before slicing and serving.