Meat Lovers Quiche Recipe | Barbara Bakes (2024)

Published by Melissa on February 16, 2019 | Updated February 27, 2024 | 148 Comments

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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.

MakingMeat 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?

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4.45 from 289 votes

Meat Lovers Quiche

Cook Time30 minutes mins

Total Time30 minutes mins

Course: Eggs

Keyword: Breakfast, pie

Servings: 8 servings

Calories: 379kcal

Author: Barbara Schieving

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

You can use a pie plate, but your cook time will be longer.

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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About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

Diane
December 15, 2016 at 6:55 am

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.
Reply
- Barbara Schieving
  December 15, 2016 at 7:05 am
  
  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!
  Reply
Mary Ma
August 31, 2016 at 11:32 am

When using a store bought pie crust, would I use a deep-dish or a regular pie crust?
Reply
- Barbara Schieving
  August 31, 2016 at 11:58 am
  
  Hi Mary – just a regular pie crust.
  Reply
Victoria
August 18, 2016 at 5:57 pm

Why most quiche calls for heavy cream,but this one is whole milk?
Reply
- Barbara Schieving
  August 18, 2016 at 8:01 pm
  
  Hi Victoria – milk lights it up just a little bit, but if you prefer to use cream go for it 🙂
  Reply
Nastarcia Parker
August 15, 2016 at 6:05 am

This looks awesome, im making this for my family saturday morning for breakfast, thans for the idea.
Reply
- Barbara Schieving
  August 15, 2016 at 6:14 am
  
  Thanks Nastarcia – enjoy!
  Reply
Teri
August 12, 2016 at 5:29 am

Can you make this a day ahead? If so do I bake it? Or bake it the next day?
Reply
- Barbara Schieving
  August 12, 2016 at 6:57 am
  
  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.
  Reply
  See Also
  30 Slow Cooker Christmas Recipes
Sylvia Sipes
July 19, 2016 at 10:40 am

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!
Reply
- Barbara Schieving
  July 19, 2016 at 10:51 am
  
  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. 🙂
  Reply
Theola Kim
June 07, 2016 at 11:53 am

“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.
Reply
Krystal Garza
February 25, 2016 at 6:54 pm

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!
Reply
- Barbara Schieving
  February 25, 2016 at 7:15 pm
  
  Thanks Krystal! Sounds like a delicious addition.
  Reply
charna scarpati
October 19, 2015 at 3:45 pm

This sounds amazing, but here is a silly question. Can I make this without the crust?
Thanks
Charna
Reply
- Barbara Schieving
  October 19, 2015 at 3:49 pm
  
  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.
  Reply
Mary Bennett
August 20, 2015 at 12:13 pm

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!
Reply
- Barbara Schieving
  August 20, 2015 at 5:36 pm
  
  Thanks so much Mary! How nice that they’re recipes that remind you of your mom.
  Reply
Liz Welin
August 08, 2015 at 11:27 am

I shall make this for a lunch I am doing for my ladies of the Royal British Legion. It sounds delicious!
Reply
- Barbara Schieving
  August 09, 2015 at 5:32 am
  
  Thanks Liz! Hope it was a huge hit.
  Reply
Lindsay C
December 19, 2014 at 12:40 pm

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!
Reply
- Barbara Schieving
  December 19, 2014 at 4:39 pm
  
  Thanks Lindsay! So glad you both loved the quiche, especially your meat loving boyfriend. Happy holidays!
  Reply
Home cooker
March 31, 2014 at 5:50 pm

The oven temp needs to be 375 or 400. 425 for 30 minutes torched the crust while leaving the eggs runny
Reply
- Barbara Schieving
  March 31, 2014 at 7:17 pm
  
  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.
  Reply
Nutmeg Nanny
January 27, 2014 at 9:22 am

This quiche is dreamy! I just adore this recipe, the ingredients are perfect 🙂
Reply
ChristineM
January 22, 2014 at 5:39 pm

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.
Reply
- Barbara Schieving
  January 22, 2014 at 8:45 pm
  
  Thanks Christine! So glad you liked it.
  Reply
patsy
January 20, 2014 at 8:48 am

I’m sure my family would love this quiche since it looks so filling! It’s definitely a “manly” quiche!
Reply
Deborah
January 17, 2014 at 11:00 am

I haven’t been able to get this off of my mind – it’s on the menu for next week!!
Reply
Krystle(Baking Beauty)
January 16, 2014 at 8:28 pm

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!
Reply
Traci
January 16, 2014 at 6:45 am

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!
Reply
Maureen | org*smic Chef
January 15, 2014 at 7:24 pm

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.
Reply

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Meat Lovers Quiche Recipe | Barbara Bakes (2024)

FAQs

Do you have to Prebake crust for quiche? ›

The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.

View Details ›

What is the best cheese to use for quiche? ›

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

Is milk better than heavy cream in quiche? ›

In fact, Martha Stewart's recipe for a classic quiche filling lists equal parts whole milk and heavy cream (1 ½ cups of each). To determine the ratio of milk or cream to eggs that should be used in a quiche recipe, remember that it's one egg to one-half cup of cream or milk.

Learn More ›

Can I use milk instead of double cream in quiche? ›

Yes!! Combing butter with milk is a great way to create a substitute for cream if you run out or don't have any on hand. If you need 1 cup of cream use 1/4 cup of butter and 3/4 cups of milk. However, this only works for recipes that need the cream for flavor or for making the dish more creamy.

Discover More ›

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Read The Full Story ›

What kind of pie pan is best for quiche? ›

If you mostly make regular pies and quiches, ceramic or glass will be the best choice. If you worry about knowing if your bottom crust is baked, glass allows you to see how the browning is going.

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Why do you put flour in quiche? ›

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

What is the milk to egg ratio for quiche? ›

The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.

Explore More ›

Why is my quiche always watery? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Why is my quiche not fluffy? ›

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

See Details ›

Can I substitute sour cream for heavy cream in quiche? ›

But it's possible to make quiche without heavy cream — you could try a sour cream substitute for the cream, although keep in mind that sour cream also is high in calories, at 455 per cup, and contains almost 45 grams of fat per cup as per the USDA.

Can you substitute evaporated milk for heavy cream in quiche? ›

Evaporated milk is best for recipes in which heavy cream is a liquid ingredient, such as in baked goods, since it will not provide the same thickness as heavy cream and does not whip as well. For best results, substitute heavy cream with an equal amount of evaporated milk.

Is heavy whipping cream the same as heavy cream? ›

Heavy cream and heavy whipping cream are essentially the same thing—they both have over 36% milk fat, and the name just depends on the brand. Whipping cream, however, is slightly different—it contains 30% to 35% milk fat, so it's slightly lighter (it's sometimes labeled light whipping cream).

Find Out More ›

What happens if you don't blind bake a quiche? ›

As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

What happens if you don't bake the pie crust first? ›

Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings. For no-bake pie recipes, you definitely need to pre-bake, or else you'll wind up with an all-around goopy bite. Other items that include a pastry crust, like galettes, don't always need to be pre-baked.

See Details ›

What happens if you don't blind bake? ›

There are two times when blind baking is necessary: When we're making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake.

View Details ›

What happens if you don't blind bake pie crust? ›

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

Find Out More ›

Meat Lovers Quiche Recipe | Barbara Bakes (2024)

MakingMeat Lovers Quiche

Meat Lovers Quiche

Ingredients

Instructions

Notes

Nutrition

About Melissa & Barbara

Reader Interactions

Comments

Leave a Reply

FAQs

Do you have to Prebake crust for quiche? ›

Why is my quiche not fluffy? ›

References