By Memorial Day Monday. I went to the cemeteries — Larry first, Darla second. I brought flowers this year for both, despite Darla's disapproval of flowers in life, because I wanted them there. I sat for a while at each stone. I talked to them. Larry, about the truck, about Gayle being with us, about Justin getting his license. Darla, about Amber and her work at the shelter in Kearney. I said, "She is helping women like you, Darla. She is helping." I do not know if she heard me. I said it anyway. The saying is the thing.
Came home. Made burgers. The family grilled. Amber was tired from her week, but she was present. Eli came over for dinner. Twelve of us if you counted Gayle (always) and Steve and Louise (often).
Drove Tuesday-Wednesday, a short run.
Book two at 48,500. I am on pace. The book will be done in summer 2024 at this rate. That is still ahead of Sarah's hoped-for timeline. She has not pressed. I am not hurrying.
Thursday Gayle had a bad breathing episode — 10 minutes of labored breathing at 3 a.m. I sat with her. I turned on the oxygen concentrator we had rented a month ago. Her oxygen came back up. By morning she was fine. I called the doctor. The doctor said, "Brenda, this is the disease. It will happen sometimes. Call me if it does not resolve in twenty minutes." I said, "I will." I have been sleeping lightly all week. I am tired. I am also the daughter. I am also Brenda. This is the job now. I do not resent it. I am also tired.
We grilled that Monday because that’s what you do — you come home from the cemeteries and you feed the people who showed up, and the showing up matters more than the menu. But on a week when I’m running on broken sleep and the oxygen concentrator is humming in the next room at 3 a.m., I want something that gives me those same flavors without asking so much of me. This cheeseburger quiche is that. It’s the burger we made for twelve, rearranged into something I can slide into the oven and walk away from — steady, filling, and exactly enough.
Roadside Diner Cheeseburger Quiche
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 6–8
Ingredients
- 1 refrigerated pie crust (9-inch), fitted into a deep-dish pie plate
- 1 lb ground beef (80/20)
- 1/2 cup yellow onion, finely diced
- 1/2 cup dill pickles, chopped
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons sesame seeds (optional, for topping)
Instructions
- Preheat oven. Heat oven to 375°F. Press pie crust into a 9-inch deep-dish pie plate and crimp the edges. Set aside.
- Brown the beef. In a large skillet over medium-high heat, cook ground beef and onion together, breaking meat into small crumbles, until no pink remains, about 8–10 minutes. Drain excess fat.
- Season the filling. Stir in ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Cook 1 minute more. Remove from heat and let cool slightly.
- Build the base. Scatter the seasoned beef mixture evenly over the bottom of the unbaked pie crust. Sprinkle chopped pickles and 1 cup of the cheddar cheese over the beef.
- Make the custard. In a medium bowl, whisk together eggs, milk, and heavy cream until smooth and fully combined.
- Fill and top. Pour the egg custard over the beef and cheese filling. Sprinkle the remaining 1/2 cup cheddar evenly over the top. Add sesame seeds if using.
- Bake. Place quiche on a rimmed baking sheet and bake 40–45 minutes, until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
- Rest and serve. Let the quiche rest 10 minutes before slicing. Serve warm with a side salad or pickle spears.
Nutrition (per serving)
Calories: 430 | Protein: 22g | Fat: 28g | Carbs: 20g | Fiber: 1g | Sodium: 620mg