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White Castle Quiche

Finalist

10 White Castle® hamburgers
1 medium onion, chopped
1 tbsp. vegetable oil
1/2 tsp. tarragon
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper to taste
1 lb. shredded mild Swiss cheese
6 eggs
2 1/2 cups whole milk
1/2 tsp. nutmeg
Salt and pepper to taste
2 prepared folded piecrusts
1 10-inch springform pan, greased or non-stick

Preheat oven to 425°. In a small fry pan, heat the oil and sauté the onion with the herbs until it just starts to take on color. Salt and generously pepper to taste. Remove from heat and cool.
Place shredded cheese in a medium bowl and mix with cool onions and set aside. In a large bowl, beat together the eggs, milk, nutmeg, salt and pepper and set aside. Unwrap both piecrusts. Take the entire first and 3/4 of the second and form into a large ball. Discard the remaining dough. On a generously floured surface, roll the ball out into a large round approximately 16 inches in diameter. Fold in half, then lift into spring form pan fitting the crust into the bottom, edges, and sides. Fold under the upper edges and flute them.
Place 1 cup of the cheese in the bottom of the pan and distribute evenly. Place the hamburgers on edge around the pan, using the outside wall of the pan and the adjacent burger to prop them in position, like spokes on a wheel. Sprinkle the remaining cheese into the pan, filling in the gaps between the burgers as well as the center of the pan. Save a handful to sprinkle on the top. Remix the egg mixture briefly then pour into the pan, evenly over all the burgers and the middle as well. Sprinkle the remaining cheese on the upper edge of the burgers.
Bake at 425° on the bottom rack of the oven. After 15 minutes, lower the heat to 375° and continue to bake for about 45 minutes. The protruding hamburgers should be deep brown and crispy and the middle cheese should be light brown and firm. Remove from oven, cool 15 minutes. Pop out of springform and serve. Serves 10.

Submitted by Aldo Fusaro of Clarendon Hills, IL

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