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

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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
Irish Colcannon Soup Recipe
- 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

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.

Get More Info ›

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.

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Do you have to bake crust before quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Find Out More ›

Why do you put flour in quiche? ›

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

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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.

Learn More Now ›

What is the milk to egg ratio 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)

Learn More Now ›

Can I use 2% milk instead of heavy cream for quiche? ›

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

Get More Info Here ›

Is half and half better than heavy cream for quiche? ›

Half and half and heavy cream are interchangeable in a savory recipe like mashed potatoes or Joanna Gaines's asparagus & fontina quiche, although the consistency and richness of your dish may vary based on which type of cream you use.

Get More Info ›

Do you poke holes in pie crust for quiche? ›

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Explore More ›

Can you put too many eggs in a quiche? ›

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.

Read On ›

Why put nutmeg in quiche? ›

Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.

Get More Info ›

What cheese can I use instead of Gruyere in quiche? ›

Emmental, Jarlsberg and Raclette are great gruyere substitutes. These Swiss cheeses have very similar flavors to Gruyere and will work well. It will also depend upon the quiche recipe you are following. Emmental is a great substitute for Gruyere.

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What is a good substitute for Swiss cheese in quiche? ›

Fontina Cheese

Just like Swiss cheese, Fontina melts easily, which makes it perfect for making fondue. It's also a great choice for replacing Swiss cheese in dishes like quiches and Chicken Cordon Bleu.

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Can I use Gruyere instead of Swiss in quiche? ›

In addition to quiche, it's commonly found in classic recipes like the Croque Monsieur or in fondue. While Gruyere is now fairly easy to find in grocery stores, it is on the pricier side, so feel free to substitute Emmental, Jarlsberg, Comte or Swiss cheese in this recipe.

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What is cheese quiche made of? ›

Sprinkle cheese into the bottom of the pie crust; set aside. In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated. Pour the custard mixture carefully over the cheeses in the crust.

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Meat Lovers Quiche Recipe | Barbara Bakes (2024)

MakingMeat Lovers Quiche

Meat Lovers Quiche

Ingredients

Instructions

Notes

Nutrition

About Melissa & Barbara

Reader Interactions

Comments

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FAQs

What is the best cheese to use for quiche? ›

What not to put in quiche? ›