Meat Lovers Quiche Recipe
This Meat Lovers Quiche is loaded with ham, bacon, sausage and cheese in a tender, flaky crust. A perfect breakfast for a birthday, holiday, or breakfast, lunch or dinner any day of the week.
We like to celebrate birthdays all day long at our house. The birthday person gets to pick whatever they want to eat for breakfast, lunch, dinner, and dessert.
Usually everyone wants strawberry crepes, but since my husband and my oldest son’s birthdays are only three days apart we’re having crepes for my son’s birthday, and my husband requested quiche for his birthday. He said real men do eat quiche when it’s loaded with meat.
Making Meat Lovers Quiche
There was only a little bit of Swiss cheese left in the fridge, so I decided to use three different kinds of cheese, Swiss, Parmesan, and cheddar.
I like to put the filling in the par-baked crust and then pour the eggs on top. Then the meat and cheese are more evenly distributed throughout the quiche. After I added the fillings to the crust on this quiche, I was worried that the eggs wouldn’t fit, but it was perfect.
If the quiche is getting too brown on top, you can cover it with foil. Be sure and check the middle of the quiche with a toothpick or a knife to see if the center is cooked, similarly to how you would check a cake to see if it’s done.
This quiche is perfect for holiday breakfasts as well. I’m sure your family would love to wake up to a slice of this on Easter or Christmas morning. Or, quiche freezes very well. You could bake it and freeze it in slices for a great breakfast any day of the week.
Have you made quiche before? What do you like to eat for breakfast on your birthday?
Meat Lovers Quiche
Ingredients
- 1 homemade or store-bought single-crust pie dough
- 6 large eggs, well beaten
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices bacon, cooked and crumbled
- 1 cup cooked ground sausage
- 1/2 cup diced ham
- 2 large green onions, chopped
- 1 cup shredded cheese
Instructions
- Preheat oven to 425º. Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.
- In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.
- Bake for 20 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.
Notes
You can use a pie plate, but your cook time will be longer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 190mgSodium: 747mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 18g
Tomato and Zucchini Quiche, Barbara Bakes
Potato and Bacon Frittata, Barbara Bakes
Mini Puff Pastry Quiche, The Comfort of Cooking
Potato-Crusted Vegetarian Quiche , Cookin’ Canuck
Asparagus and Bacon Quiche with Cream Cheese, Completely Delicious
Pin It:
👎👎👎I made this for Easter 🐣 Morning 2021. Pricking the holes will allow egg mixture to seep through, causing dough to stick to pan. 20 minutes at 450 was not enough time. The pie crust becomes dry, brittle, and crumbly. The picture looked pretty but it was too many ingredients for me. I won’t make this again.
Sorry you had trouble with the recipe. Did you use a quiche pan or a regular pie pan? Cooked in a pie pan it does take longer to cook. You prick the crust with a fork to avoid air bubbles forming in the crust, but you don’t want the holes so big that the filling seeps down.
I made this once and it was delicious. I am not a fan of pie crust so the next time I made it I went crust less. Came out perfect! Also used Canadian bacon instead of ham. Just what I had on hand. Really delicious.
Thanks for sharing your changes Kim. Glad you enjoyed it!
Can you cook thin in a cast iron skillet?
Hi Debbie – I haven’t tried it, but it should cook well in a cast iron skillet.
I love new ideas for my husband and my self
Can you prep the quiche the night before or will the eggs make everything soggy?
Hi Vanessa – I would prep all the ingredients the night before and then just combine them the day you’re baking it. You can also bake it the night before and reheat it in the morning before serving it. To reheat, cover with aluminum foil and bake in pre-heated 325 degree oven for about 15 minutes.
Thank you for posting this delicious recipe! I am gluten-free and made this with a store-bought frozen pie shell that I parbaked for 10 minutes. I made as written but added chopped spinach & 1 teaspoon each of garlic powder & onion powder to the egg mixture. I had a block of Colby cheese, so I used that. My husband could not stop raving about how delicious the quiche was…thank you! He even wants me to make it for Thanksgiving when the kids are down.
Thanks for sharing your changes Liz. Glad it was a hit!
I made this to the recipe, but with red onion for a sweeter taste, instead of green onion, also incorporated smoked beef sausage to all the meat already too. I used a pre fab’d 9 inch pie crust right in their pans already, just put on a sheet pan to cook. It took 45 min to cook and I put a sheet of foil over it so my edges wouldn”t overcook. Smells wonderful can’t wait til its done!!!!!!
Thanks for sharing your changes Tami. Enjoy!
What a delicious, crowd pleasing quiche mum xxx
Looks so delicious! I am a carnivore, so this quiche is speaking my language!! Every year on my Birthday, we go to Krispy Kreme and I get hot donuts right off the line. It’s my once a year special birthday treat and they are melt in your mouth delicious!!
Thanks Laurie! That sounds like a great birthday tradition. Hot off the line is the best way to eat a Krispy Kreme. I love it when they give me a free one to eat while I wait in line.
Barbara
The quiche dish calls for a 9-inch quiche dish is it okay to use a 10-inch
Thank you
Lil
Sure – you might want to add an extra egg or two.
This is the way I like my quiche, so pinning this recipe, thanks! I also have worried about the egg mix not fitting after all the other ingredients are in; sometimes it takes a little coaxing. The right size pan is the real solution. Thanks again for the recipe and details!
Thanks Jean!
You should update the recipe because this takes much longer than 20 minutes to cook. I left the oven temp at 425 per the recipe, and it has been baking for 30 minutes now; it’s still not done. If it needs to be baked at a higher temperature to get done in 20 minutes, that should be reflected in the recipe and not just the comments.
Hi JoAnna – my guess is you’re baking it in a deeper pan than the quiche pan that I used. Perhaps even a ceramic pan or metal pan? I don’t recommend a higher temperature. Hope you love it! Happy holidays.
Can I ask where you got your pretty glass quiche dish?
Thanks Pam! I received it as a wedding gift over 40 years ago as part of a collection of glass dishes. There are several for sale on ebay search Anchor Hocking Savannah and it will also bring up the lasagna pan and covered casserole dish that were included in the set.
I used a stoneware deep-dish pie pan. It was fantastic once fully-cooked! I made it for my husband’s birthday breakfast today and he loved it.
Thanks for the follow-up. So glad it was a hit! That makes sense why it would take longer. Stoneware does seem to cook more slowly and the deep dish shape makes a difference too.
Wonderful Quiche my family loves a meaty breakfast and this fit the bill. Great flavor.
Thanks Peggy!
Looking to knock of some time, have you made this with a frozen pie crust?
Hi Iliana – I haven’t used a frozen pie crust, but I assume it would work well. Your cook time may be longer, so cook it until the center is set and has an internal temperature of at least 165 degrees F.
Do you have information on the sodium or carbs in this recipe?
Hi Ginger – I’ve updated the recipe with an estimate of the nutritional information. Enjoy!
Can this be made ahead of time and reheats?
Thanks for the help!
Hi Dan – yes, quiche reheats very well. To reheat, cover with aluminum foil and bake in pre-heated 325 degree oven for about 15 minutes.
Great recipe however not sure why you say to cook crust. It doesn’t need to be cooked curtsy. I didn’t cook it and turned out wonderful
Thanks Shirley – glad it was a hit! Par-baking the crust gives you a crisper crust, but you’re right, it is not mandatory.
I was looking for a quiche recipe to use up the eggs I am overrun with. 19 Chickens and too many eggs! This looks perfect! I can’t wait to try it! Thank you for sharing this!
A great way to use up eggs for sure. Enjoy!