Cheeseburger Pie, Souffle Style, Low Carb

When I began eating low-carb I fell in love with soufflés. This is a simplified souffle/casserole mash-up for nights when you want something old-school. This recipe has 1 tbsp. flour & whole milk. If you're super hard-core (or on induction) you could sustitute with 1/2 tsp. xanthan gum & heavy cream.

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  lb lean ground beef
• 1⁄2 cup onion, diced
• 1  garlic clove, diced
• 1  teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup  whole milk
• 4  ounces cheddar cheese
• 2  ounces cream cheese
• 1  tablespoon all-purpose flour
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon ground mustard
• 3  large eggs, seperated

Directions

1. Preheat oven to 400 degrees.
2. In an oven-safe skillet (cast iron is great!) brown ground beef with the onion, garlic, 1 teaspoons Kosher salt & black pepper. Set aside to cool while you prepare the egg/cheese mixture.
3. In a medium glass bowl, heat milk for 45-60 seconds or until steaming. Add the cheddar cheese, cream cheese, 1/2 teaspoons Kosher salt & mustard. Stir with a whisk until the cheese is melted & fully incorporated.
4. Seperate the three eggs, add the yolks to the cheese mixture & placing the whites in a seperated bowl.
5. Add 1 tablespoons flour to the cheese mixture also, and whisk to combine the flour & yolks with the egg mixture until homogeneous.
6. Whisk egg whites until stiff peaks form--I do this in my stand mixer. Fold egg whites into the cheese mixture.
7. Pour half of the cheese mixture into the pan holding the ground beef mixture. Fold together. Top with the remaining cheese mixture.
8. Bake at 400 degrees for about 20 minutes, or until golden brown & set. It will be a bit jiggly, but not runny. You can check with a knife.
9. Allow to cool for ten minutes before cutting. :).