Meat Lovers Quiche Recipe
Quiche loaded with ham, bacon, sausage and cheese in a tender, flaky crust. A perfect breakfast for a birthday, 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.
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.
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
Directions:
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.
More recipes you might like:
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
After the crust has been par baked at 425, do you leave the oven temperature at 425 for the rest of the baking time?
Hi Becky – I do cook it at the higher temperature for the rest of the time, but if it’s getting too brown you could reduce the temperature and / or cover the quiche.
Can I make this using a pie plate or do I have to use a quiche pan? Cannot wait to try this! Going to make it tomorrow morning! 🙂
Hi Dawn – yes, you can use a regular pie plate. Just don’t overfill it if it’s a small plate because the quiche will puff up as it bakes. Enjoy!
Can I use leftover Brisket
I don’t see why not. Let me know how it goes.
Can I make this without the crust?
Hi Marissa – I haven’t tried it, but it should work fine.
Have you ever froze the quiches before? If yes, do they hold up good?
Hi Celeste – yes, they freeze fine.
Made this today using chirzo instead of sausage- delicious! Thanks for sharing!
Can you make this the day before and let sit in the frig over night and is so should I par cook the crust as you suggested first and then store for the next day or maybe keep everything separate egg mixture and crust all ready to go and to just cook the next day.
I already have a big menu planned for Christmas Day and I’m just trying to get ahead of the rush.
Hi Diane – I could cook it entirely the day before and then reheat in a 350° oven for 15 minutes to warm it up. Great idea to have some things ready ahead of time. Merry Christmas!
When using a store bought pie crust, would I use a deep-dish or a regular pie crust?
Hi Mary – just a regular pie crust.
Why most quiche calls for heavy cream,but this one is whole milk?
Hi Victoria – milk lights it up just a little bit, but if you prefer to use cream go for it 🙂