This hearty meat quiche is a protein-packed dream for carnivores who love meals packed with protein and flavor. Crispy bacon, juicy ham, and savory sausage come together in a buttery, flaky crust. This hearty dish is perfect for breakfast, brunch, or any meal that calls for deliciousness.
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Birthday mornings in our kitchen are anything but ordinary. When my husband declared he wanted a quiche that proves “real men do eat quiche,” I knew exactly what he meant—a hearty, meat-packed masterpiece that would make any carnivore proud.
This isn’t just any quiche; it’s a celebration of flavor that turns an everyday breakfast into something extraordinary. Loaded with crispy bacon, savory sausage, and tender ham, each slice is a testament to the art of creating a truly satisfying meal that brings everyone to the table.
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Why You’ll Love This Meat Quiche
- Protein-Packed Flavor: This quiche is every meat lovers dream, combining three types of meat—crispy bacon, savory sausage, and tender ham—into one delicious dish. Each bite delivers a satisfying blend of meaty goodness that will keep you full and energized.
- Cheese Lovers’ Delight: The combination of Swiss, Parmesan, and cheddar cheeses creates a rich, complex flavor profile that elevates this quiche from good to absolutely irresistible. The melted cheese adds a creamy texture that complements the crispy meats.
- Easy to Prepare: Despite looking and tasting like a gourmet dish, this quiche is surprisingly simple to make. With a pre-made pie crust and straightforward instructions, even novice cooks can create an impressive meal that looks like it came from a professional kitchen.
- Freezer-Friendly Convenience: Love meal prep? This quiche freezes beautifully, making it a perfect option for busy mornings. You can make it ahead of time and have a delicious meal ready to go at a moment’s notice.
🍴There’s nothing like indulging in a not-the-usual egg breakfast. It’s the perfect way to make any morning feel extra special!
Recipe Ingredients
- Homemade or store-bought crust pie
- Eggs
- Milk
- Black pepper
- Bacon
- Sausage
- Ham
- Onions
- Cheese
See the recipe card below for full information on ingredients and quantities.
How to Make 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. This turned out perfectly! Follow along:
Step 1: 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.
Step 2: If the quiche is getting too brown on top, you can cover it with foil. Be sure to 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.
Pro Tip: 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.
Recipe FAQs
Yes! This recipe is incredibly flexible. If you don’t have ham, you can use additional bacon or sausage. For a lighter option, try using turkey bacon or chicken sausage. Vegetarians can replace the meats with sautéed vegetables like spinach, mushrooms, or bell peppers.
While the recipe calls for a mix of Swiss, Parmesan, and cheddar, you can easily customize the cheese blend. Gruyère, mozzarella, or gouda are excellent alternatives. The key is to use cheeses that melt well and complement the meaty flavors.
Yes! For a low-carb version, you can make a crustless quiche by simply greasing the pan and adding the filling directly.
Expert Tips
- Blind-bake the Crust: To avoid a soggy bottom, blind-bake the crust for 10 minutes before adding the filling. This helps create a sturdy base and keeps the crust crisp.
- Use Room Temperature Eggs and Dairy: For a smoother, fluffier texture, make sure your eggs, milk, and cream are at room temperature before mixing them into the filling.
- Don’t Overfill the Quiche: Avoid overfilling your quiche with too much meat or cheese, as it can affect the cooking time and consistency. Stick to the recommended proportions for the best results.
Storing Meat Quiche
To store leftover meat quiche, allow it to cool completely before refrigerating. Once cooled, place it in an airtight container or wrap it tightly with plastic wrap to keep it fresh. It will last for up to 3-4 days in the fridge, making it easy to enjoy the leftovers throughout the week.
If you want to store the quiche for a longer period, freezing is a great option. Wrap the quiche or individual slices in plastic wrap and aluminum foil, or place them in a freezer-safe container. It will stay fresh for up to 2 months! To reheat, use the oven at 350°F for best results, which helps maintain the crust’s crispiness. Avoid microwaving if possible, as it can make the crust soggy, though it will still be safe to eat.
My Favorite Breakfast Egg Recipes
- Bacon, Egg, and Cheese Breakfast Pizza – A crispy crust topped with bacon, scrambled eggs, and melted cheese—a breakfast classic in pizza form.
- French Scrambled Eggs-Soft, creamy eggs cooked slowly for a rich, luxurious texture.
- Baked Southwestern Egg Rolls-Crispy rolls filled with beans, corn, cheese, and bold Southwestern spices.
More Egg Recipes to Consider
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Meat Lovers Quiche Recipe
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.
Dan Zeuch
Can this be made ahead of time and reheats?
Thanks for the help!
Barbara Schieving
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.
Shirley Maxwell
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
Barbara Schieving
Thanks Shirley – glad it was a hit! Par-baking the crust gives you a crisper crust, but you’re right, it is not mandatory.
Ashley
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!
Barbara Schieving
A great way to use up eggs for sure. Enjoy!
Suzy Miller
Barbara, this is a great recipe. I‘be used basically the same recipe for years. One change I’ve made more recently is to thinly slice potatoes and line my dish vs. a pie crust. A little spin on it but turns out great; a little crispness on the edge of the potatoes adds just enough to it!
Barbara Schieving
Thanks Suzy! Love the idea of subbing a potato crust. Thanks for sharing.
Jeanie Hooper
How long do you per bake the crust?
Thanks,
Jeanie Hooper
Corpus Christi, Texas
Barbara Schieving
Hi Jeanie – 10 minutes
Theresa
Hi Barbara… What kind of ham do you use? Also, my family doesn’t like sausage – should I increase ham
and bacon. If so, how much?
Barbara Schieving
Hi Theresa – if I have leftover Cure 81 ham, I’ll use that. If I don’t, I’ll get a thick slice of Black Forest Ham from the deli and dice that. It depends how loaded you like your quiche, but I would probably add a little more ham and bacon if you’re not using the sausage.
Teresa Griffin Clark
I have made this recipe for my family. It was a big hit and my sister-in-law doesnt even like sausage!
Barbara Schieving
Thanks Teresa!
Nancy Jeffryes
I can’t wait to try this recipe, just have to get some ham and sausage this weekend. I would like to know
where you got that beautiful dish yours is baked in. I love collecting lovely dishes.
Barbara Schieving
Thank you Nancy! The dish was a gift from my sister-in-law about 40 years ago when I got married. It was part of a set that I’ve really loved using over the years. Enjoy the quiche!
Jennifer
I keep looking over this but I don’t see where it says to turn the temperature up or what you turn it up to.
Barbara Schieving
Hi Jennifer – there’s no need to turn the temperature down unless the quiche is getting browned too quickly around the edges. Enjoy!
Stlcardsfan
Letting the reader know that you cook this at a higher temp after you par-bake the crust would’ve been very useful. It’s Easter Sunday and mine is still in the oven after 30 minutes and I’m late for my family’s brunch. Thanks. ?
Barbara Schieving
It’s definitely important to read the entire recipe before cooking and allow yourself plenty of time so you’re not rushed when cooking. However, I don’t understand your confusion.
selma
Barbara I love your recipies, never failed Thank you so much for such a delightful site and scrumptious recipies,
best regards
Selma
Barbara Schieving
That’s so nice – thanks Selma!
Treko Jackson
She doesn’t say anything about higher temp after par-baking…….the temp in recipe is 425………period. Browning too much, put foil on top…..don’t know why people need to make snide, bitchy little comments for no reason. You should obviously read things a bit more carefully before accusing people of something they didn’t do. And really, unless you’re 12 yrs old and never baked/cooked before, you should add a little extra time for a cushion if it’s something you’ve never made before……hopefully your family understood being late for brunch….not like someone is dying from an illness or anything……
Tonya
How well does this reheat in the microwave prior to serving?
Barbara Schieving
If you’re reheating a slice, it’s good enough, but if you’re talking about reheating it whole to serve, I would just serve it at room temperature. Microwaving pie softens the crust, so I prefer to warm it in the oven if possible.
Dorothy Boyd
Because my daughter’s go to their husband’s family for Thanksgiving, I decided to do brunch the Sunday before thanksgiving. I made this meat lover’s quiche. It was awesome, so many compliments. Thanks ?
Barbara Schieving
That’s great – thanks Dorothy!
JoAnn
Can you prepare parcial cook then freeze and reheat
Great flavor and tasty to all who gets to eat✝️
Barbara Schieving
Hi JoAnn – you could cook it until it’s mostly done, then freeze and reheat it.
Linda Anderson
Yes I made this for a Veterans Day breakfast it was amazing everyone love it
Barbara Schieving
Great – thanks for sharing Linda!
Becky
After the crust has been par baked at 425, do you leave the oven temperature at 425 for the rest of the baking time?
Barbara Schieving
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.
Dawn
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! 🙂
Barbara Schieving
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!
Robert Weatherton
Can I use leftover Brisket
Barbara Schieving
I don’t see why not. Let me know how it goes.
Marissa
Can I make this without the crust?
Barbara Schieving
Hi Marissa – I haven’t tried it, but it should work fine.
Celeste Parker
Have you ever froze the quiches before? If yes, do they hold up good?
Barbara Schieving
Hi Celeste – yes, they freeze fine.
Andrea
Do you freeze Before or after it is cooked?
Barbara Schieving
Hi Andrea – freeze it after it’s cooked. Enjoy!
Dana Pitts
Made this today using chirzo instead of sausage- delicious! Thanks for sharing!