Meat Lovers Quiche Recipe | Barbara Bakes (2024)

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MakingMeat Lovers Quiche Meat Lovers Quiche Ingredients Instructions Notes Nutrition About Melissa & Barbara Reader Interactions Comments Leave a Reply FAQs References

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

Dan Zeuch
December 05, 2018 at 12:59 pm

Can this be made ahead of time and reheats?
Thanks for the help!
Reply
- Barbara Schieving
  December 08, 2018 at 7:30 pm
  
  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.
  Reply
Shirley Maxwell
November 19, 2018 at 4:50 am

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
Reply
- Barbara Schieving
  November 19, 2018 at 6:17 am
  
  Thanks Shirley – glad it was a hit! Par-baking the crust gives you a crisper crust, but you’re right, it is not mandatory.
  Reply
Ashley
November 18, 2018 at 10:20 am

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!
Reply
- Barbara Schieving
  November 18, 2018 at 1:02 pm
  
  A great way to use up eggs for sure. Enjoy!
  Reply
Suzy Miller
November 18, 2018 at 7:37 am

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!
Reply
- Barbara Schieving
  November 18, 2018 at 1:03 pm
  
  Thanks Suzy! Love the idea of subbing a potato crust. Thanks for sharing.
  Reply
Jeanie Hooper
July 08, 2018 at 6:46 pm

How long do you per bake the crust?
Thanks,
Jeanie Hooper
Corpus Christi, Texas
Reply
- Barbara Schieving
  July 08, 2018 at 7:55 pm
  
  Hi Jeanie – 10 minutes
  Reply
Theresa
July 08, 2018 at 12:00 pm

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?
Reply
- Barbara Schieving
  July 08, 2018 at 12:32 pm
  
  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.
  Reply
Teresa Griffin Clark
June 21, 2018 at 9:02 pm

I have made this recipe for my family. It was a big hit and my sister-in-law doesnt even like sausage!
Reply
- Barbara Schieving
  June 21, 2018 at 9:10 pm
  
  Thanks Teresa!
  Reply
Nancy Jeffryes
April 28, 2018 at 5:44 pm

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.
Reply
See Also
AIP Flatbread Recipe - Make Sandwiches or Wraps!
- Barbara Schieving
  April 29, 2018 at 7:26 am
  
  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!
  Reply
Jennifer
April 16, 2018 at 5:31 pm

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.
Reply
- Barbara Schieving
  April 16, 2018 at 8:31 pm
  
  Hi Jennifer – there’s no need to turn the temperature down unless the quiche is getting browned too quickly around the edges. Enjoy!
  Reply
Stlcardsfan
April 01, 2018 at 10:18 am

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. ?
Reply
- Barbara Schieving
  April 01, 2018 at 11:03 am
  
  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.
  Reply
  - selma
    May 01, 2018 at 10:31 am
    
    Barbara I love your recipies, never failed Thank you so much for such a delightful site and scrumptious recipies,
    best regards
    Selma
    Reply
    - Barbara Schieving
      May 01, 2018 at 10:32 am
      
      That’s so nice – thanks Selma!
      Reply
- Treko Jackson
  September 05, 2018 at 7:53 pm
  
  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……
  Reply
Tonya
March 11, 2018 at 9:08 am

How well does this reheat in the microwave prior to serving?
Reply
- Barbara Schieving
  March 11, 2018 at 9:59 am
  
  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.
  Reply
Dorothy Boyd
November 26, 2017 at 7:19 pm

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 ?
Reply
- Barbara Schieving
  November 26, 2017 at 7:47 pm
  
  That’s great – thanks Dorothy!
  Reply
JoAnn
November 23, 2017 at 9:06 am

Can you prepare parcial cook then freeze and reheat
Great flavor and tasty to all who gets to eat✝️
Reply
- Barbara Schieving
  November 23, 2017 at 9:19 am
  
  Hi JoAnn – you could cook it until it’s mostly done, then freeze and reheat it.
  Reply
Linda Anderson
November 11, 2017 at 3:58 am

Yes I made this for a Veterans Day breakfast it was amazing everyone love it
Reply
- Barbara Schieving
  November 11, 2017 at 9:12 am
  
  Great – thanks for sharing Linda!
  Reply
Becky
June 11, 2017 at 6:03 pm

After the crust has been par baked at 425, do you leave the oven temperature at 425 for the rest of the baking time?
Reply
- Barbara Schieving
  June 11, 2017 at 9:30 pm
  
  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.
  Reply
Dawn
May 26, 2017 at 7:01 pm

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! 🙂
Reply
- Barbara Schieving
  May 26, 2017 at 7:57 pm
  
  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!
  Reply
Robert Weatherton
May 17, 2017 at 11:03 am

Can I use leftover Brisket
Reply
- Barbara Schieving
  May 17, 2017 at 11:45 am
  
  I don’t see why not. Let me know how it goes.
  Reply
Marissa
April 22, 2017 at 6:05 pm

Can I make this without the crust?
Reply
- Barbara Schieving
  April 22, 2017 at 8:35 pm
  
  Hi Marissa – I haven’t tried it, but it should work fine.
  Reply
Celeste Parker
January 26, 2017 at 9:40 pm

Have you ever froze the quiches before? If yes, do they hold up good?
Reply
- Barbara Schieving
  January 26, 2017 at 9:49 pm
  
  Hi Celeste – yes, they freeze fine.
  Reply
  - Andrea
    August 09, 2017 at 5:01 pm
    
    Do you freeze Before or after it is cooked?
    Reply
    - Barbara Schieving
      August 09, 2017 at 8:13 pm
      
      Hi Andrea – freeze it after it’s cooked. Enjoy!
      Reply
Dana Pitts
January 01, 2017 at 3:02 pm

Made this today using chirzo instead of sausage- delicious! Thanks for sharing!
Reply

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FAQs

Is milk better than heavy cream in quiche? ›

Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don't find it necessary with the ratio of ingredients in my recipe.

Get More Info ›

Can you put too many eggs in a quiche? ›

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

See Details ›

Why isn't my quiche creamy? ›

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

Learn More ›

Why does the pastry on my quiche have a soggy bottom? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Learn More ›

Why is my quiche always watery? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Tell Me More ›

Should you Prebake crust for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

View Details ›

What are two things that you could do as you prepare the quiche that might help prevent a soggy bottom? ›

Give yourself a smart head start

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Keep Reading ›

What happens if you put too much milk in quiche? ›

The eggs need to be diluted with milk or cream, but if you use too much dairy, there will not be enough proteins from the eggs to set the quiche. The right ratio of milk to eggs allows the protein in the eggs to coagulate and set up a firm structure for the quiche.

Tell Me More ›

What not to put in quiche? ›

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes. Instead, he recommends roasting vegetables such as mushrooms or eggplant before adding them to your egg mixture.

Learn More ›

What is the formula for quiche? ›

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. 1 large egg : ½ cup half-and-half.

Tell Me More ›

Should vegetables be cooked before putting in quiche? ›

Cook your veggies first

Kristin Beringson, the executive chef at Henley in Nashville, told Real Simple need to be pre-cooked before being added to your quiche. She said vegetables can take longer to cook than the egg custard, so pre-cooking them — whether sautéing or steaming — helps the whole dish cook evenly.