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
- ½ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 slices bacon cooked and crumbled
- 1 cup cooked ground sausage
- ½ 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
Nutrition
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
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Diane
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.
Barbara Schieving
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!
Mary Ma
When using a store bought pie crust, would I use a deep-dish or a regular pie crust?
Barbara Schieving
Hi Mary – just a regular pie crust.
Victoria
Why most quiche calls for heavy cream,but this one is whole milk?
Barbara Schieving
Hi Victoria – milk lights it up just a little bit, but if you prefer to use cream go for it 🙂
Nastarcia Parker
This looks awesome, im making this for my family saturday morning for breakfast, thans for the idea.
Barbara Schieving
Thanks Nastarcia – enjoy!
Teri
Can you make this a day ahead? If so do I bake it? Or bake it the next day?
Barbara Schieving
Hi Teri – yes, you can make it a day ahead. You’ll want to bake it a day ahead and serve it cold and reheat it briefly.
Sylvia Sipes
I so look forward to tasting this! I am having a problem with the cooking time. I have followed the recipe exactly as written. It has been In the over for 30 minutes and it still is only half cooked? Is there anything I am over looking?? Thank you very much!
Barbara Schieving
Hi Sylvia – just keep cooking it until the center is set. If the crust is getting too browned, just cover the edges with foil. Different ovens and different pans cook at different rates. 🙂
Theola Kim
“The Church ladies” were coming for a brunch meeting and of course I wanted to impress. I made your quiche. Thank you! It was a hit. Everyone loved it and wanted the recipe and wanted to take left overs home. The green onions really took the flavor monitor to the next level. Very easy and very good.
Krystal Garza
I caramelized the onions over the bacon and added sautéed spinach (I needed to sneak in some vegetables for some picky eaters, lol). This recipe was phenomenal and so versatile! Everyone is super excited to have it again soon. Thanks for the delicious recipe Barbara!
Barbara Schieving
Thanks Krystal! Sounds like a delicious addition.
charna scarpati
This sounds amazing, but here is a silly question. Can I make this without the crust?
Thanks
Charna
Barbara Schieving
Thanks Charna – others make crustless quiches, so I’m sure it would work. Your cook time may be less and be sure and grease your pan very well.
Mary Bennett
Hi Barb,
I love your recipes they are so down to earth and some my mother used to make.
I love to cook and I think you do too. sounds like it when your family has birthdays you go all out and that is a nice wife and mother.
Keep up the good work with your delicious recipes!
Barbara Schieving
Thanks so much Mary! How nice that they’re recipes that remind you of your mom.
Liz Welin
I shall make this for a lunch I am doing for my ladies of the Royal British Legion. It sounds delicious!
Barbara Schieving
Thanks Liz! Hope it was a huge hit.
Lindsay C
My boyfriend and I made this a few weeks ago and it was fantastic! Very easy to put together and had great flavor. He doesn’t think a meal is a ‘meal’ without meat, so this was perfect for him. He ate HALF the quiche the first night and told me it was his favorite dinner that we’d made so far. High praise from someone who loves to eat! Thanks for the great recipe!
Barbara Schieving
Thanks Lindsay! So glad you both loved the quiche, especially your meat loving boyfriend. Happy holidays!
Home cooker
The oven temp needs to be 375 or 400. 425 for 30 minutes torched the crust while leaving the eggs runny
Barbara Schieving
I’ve made many different versions of this quiche over the years and 425° always works great for me. Of course every oven is different, and using different pans will produce different results. Here’s some tips for the future. You’ll want to start cooking the quiche at 425° and then reduce the temperature after about 15 minutes. So the crust gets the high blast of heat and stays crispy instead of the fat melting. Also, if your crust is getting too brown, just cover your quiche with foil.
Nutmeg Nanny
This quiche is dreamy! I just adore this recipe, the ingredients are perfect 🙂
ChristineM
I made this over the past weekend, and it was delicious! I used the pie crust from Pioneer Woman, and oh my the meats, just yum. I will def. make this again.
Barbara Schieving
Thanks Christine! So glad you liked it.
patsy
I’m sure my family would love this quiche since it looks so filling! It’s definitely a “manly” quiche!
Deborah
I haven’t been able to get this off of my mind – it’s on the menu for next week!!
Krystle(Baking Beauty)
Love that you do birthdays all day,we usually only go out for dinner.
I don’t think I’d have any trouble getting the guys in my life to eat this quiche either!
Traci
I never enjoyed quiche until my husband introduced me to his favorite quiche. We’ve eaten the same quiche recipe for the last ten years. I saw your recipe and was so excited to try another variation! Thank you so much for sharing!
Maureen | Orgasmic Chef
Oh this looks so good. I made a broccoli and cheddar quiche night before last and after lunch the next day there wasn’t a bite left.