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.
Jump to:
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.
Felicia
I cannot use pie crust 🙁 How long would I need to cook without one?
Melissa Griffiths
I’d put foil over the pie pan and cook it about 30-40 minutes! Let me know if you make it and how it goes!
Olive Harding
This is the most delicious Quiche ever. Unfortunately I only have myself to cook for so I shared with a neighbor, now every time I come home the old guy neighbor asks are you cooking Quiche today, lol thank you for the recipe.
Barbara Schieving
What a sweet story – thanks for sharing Olive! I’m so glad you love the quiche.
Nancy
I just made this meat quiche and it turned out beautifully and taste delicious. Its the first time I made it and everything turned out great. I baked it for 30 minutes because I used a pie dish instead of a quiche dish. But that was ok. Thank you so much. Looking forward to trying your other receipes.
Barbara Schieving
Thanks so much for the rave review Nancy! So nice to hear you loved it.
David Walters
I have never made quiche before. Wanting to make some for Mother’s Day for my wife and family get
together. I did not know there is a “quiche pan” and regular pie pan. I guess I can google it and see the difference.
I thought to make ham and egg one and spinach with some other ingredients and one more.
Best link or recipe and for a very beginner? I wanted to buy the pie crust you roll out into the pan.
It looks soooo simple 😁😁
Any suggestions or “links” to help further.
Oooops. A few typos.
Barbara Schieving
Hi David – how nice! You can make this recipe in a regular pie pan, just cook it longer because a quiche pan is flat all the way to the edges. Using a pre-made pie crust is a good shortcut for your first time. If you have one, cook it until the center is 160°F on an instant-read thermometer. Here’s a pressure cooker spinach and tomato one that you can use as a guide https://www.pressurecookingtoday.com/pressure-cooker-crustless-tomato-spinach-quiche/. You’ll need more eggs because the meat takes up more space.
Barbara Schieving
It really is simple – you’ve got this!
David Walters
I have never made quiche before. Wanting to make some for Mother’s Day for my wife and family get
together. I did not know there is a “quiche pan” and regular pie pan. I guess I can google it and see the difference.
I thought to make ham and egg one and spinach with some other ingredients and one more.
Best link or recipe and a very beginner. I wanted to buy the pie crust you out into the pan.
It looks soooo simple 😁😁
Any suggestions or “links” to help further.
Edward
👎👎👎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.
Barbara Schieving
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.
Kim
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.
Barbara Schieving
Thanks for sharing your changes Kim. Glad you enjoyed it!
Debbie
Can you cook thin in a cast iron skillet?
Barbara Schieving
Hi Debbie – I haven’t tried it, but it should cook well in a cast iron skillet.
Karonia Beck
I love new ideas for my husband and my self
Vanessa
Can you prep the quiche the night before or will the eggs make everything soggy?
Barbara Schieving
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.
Liz
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.
Barbara Schieving
Thanks for sharing your changes Liz. Glad it was a hit!
Tami Loferski
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!!!!!!
Barbara Schieving
Thanks for sharing your changes Tami. Enjoy!
Lorraine @ Not Quite Nigella
What a delicious, crowd pleasing quiche mum xxx
Laurie Campbell
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!!
Barbara Schieving
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.
lil mittner
Barbara
The quiche dish calls for a 9-inch quiche dish is it okay to use a 10-inch
Thank you
Lil
Barbara Schieving
Sure – you might want to add an extra egg or two.
Jean K.
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!
Barbara Schieving
Thanks Jean!
JoAnna
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.
Barbara Schieving
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.
Pam
Can I ask where you got your pretty glass quiche dish?
Barbara Schieving
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.
JoAnna
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.
Barbara Schieving
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.
Peggy
Wonderful Quiche my family loves a meaty breakfast and this fit the bill. Great flavor.
Barbara Schieving
Thanks Peggy!
Iliana B.
Looking to knock of some time, have you made this with a frozen pie crust?
Barbara Schieving
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.
ginger
Do you have information on the sodium or carbs in this recipe?
Barbara Schieving
Hi Ginger – I’ve updated the recipe with an estimate of the nutritional information. Enjoy!