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?

Print Recipe Pin Recipe Rate this Recipe

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

Felicia
June 17, 2022 at 5:47 pm

I cannot use pie crust 🙁 How long would I need to cook without one?
Reply
- Melissa Griffiths
  June 20, 2022 at 6:25 am
  
  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!
  Reply
Olive Harding
December 19, 2021 at 10:54 am

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.
Reply
- Barbara Schieving
  December 19, 2021 at 6:40 pm
  
  What a sweet story – thanks for sharing Olive! I’m so glad you love the quiche.
  Reply
Nancy
May 19, 2021 at 6:06 pm

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.
Reply
- Barbara Schieving
  May 19, 2021 at 6:45 pm
  
  Thanks so much for the rave review Nancy! So nice to hear you loved it.
  Reply
David Walters
May 07, 2021 at 1:14 pm

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.
Reply
- Barbara Schieving
  May 07, 2021 at 2:33 pm
  
  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.
  Reply
- Barbara Schieving
  May 07, 2021 at 2:33 pm
  
  It really is simple – you’ve got this!
  Reply
David Walters
May 07, 2021 at 1:11 pm

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.
Reply
Edward
April 04, 2021 at 7:47 am

👎👎👎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.
Reply
- Barbara Schieving
  April 04, 2021 at 8:14 am
  
  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.
  Reply
Kim
November 04, 2020 at 4:11 pm

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.
Reply
- Barbara Schieving
  November 04, 2020 at 5:24 pm
  
  Thanks for sharing your changes Kim. Glad you enjoyed it!
  Reply
  See Also
  Magnolia Bakery Banana Pudding (Copycat Recipe!)
Debbie
May 24, 2020 at 7:39 am

Can you cook thin in a cast iron skillet?
Reply
- Barbara Schieving
  May 24, 2020 at 8:33 am
  
  Hi Debbie – I haven’t tried it, but it should cook well in a cast iron skillet.
  Reply
Karonia Beck
April 18, 2020 at 9:45 am

I love new ideas for my husband and my self
Reply
Vanessa
December 14, 2019 at 11:06 pm

Can you prep the quiche the night before or will the eggs make everything soggy?
Reply
- Barbara Schieving
  December 15, 2019 at 1:15 pm
  
  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.
  Reply
Liz
October 15, 2019 at 12:02 pm

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.
Reply
- Barbara Schieving
  October 15, 2019 at 6:22 pm
  
  Thanks for sharing your changes Liz. Glad it was a hit!
  Reply
Tami Loferski
May 29, 2019 at 3:07 pm

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!!!!!!
Reply
- Barbara Schieving
  May 30, 2019 at 1:24 am
  
  Thanks for sharing your changes Tami. Enjoy!
  Reply
Lorraine @ Not Quite Nigella
February 20, 2019 at 4:17 pm

What a delicious, crowd pleasing quiche mum xxx
Reply
Laurie Campbell
February 17, 2019 at 11:15 am

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!!
Reply
- Barbara Schieving
  February 17, 2019 at 12:06 pm
  
  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.
  Reply
lil mittner
January 30, 2019 at 4:40 pm

Barbara
The quiche dish calls for a 9-inch quiche dish is it okay to use a 10-inch
Thank you
Lil
Reply
- Barbara Schieving
  January 30, 2019 at 4:45 pm
  
  Sure – you might want to add an extra egg or two.
  Reply
Jean K.
December 25, 2018 at 7:51 pm

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!
Reply
- Barbara Schieving
  December 25, 2018 at 9:44 pm
  
  Thanks Jean!
  Reply
JoAnna
December 24, 2018 at 10:12 am

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.
Reply
- Barbara Schieving
  December 24, 2018 at 10:27 am
  
  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.
  Reply
  - Pam
    January 16, 2021 at 4:59 am
    
    Can I ask where you got your pretty glass quiche dish?
    Reply
    - Barbara Schieving
      January 16, 2021 at 5:25 am
      
      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.
      Reply
- JoAnna
  December 24, 2018 at 12:07 pm
  
  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.
  Reply
  - Barbara Schieving
    December 24, 2018 at 1:35 pm
    
    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.
    Reply
Peggy
December 22, 2018 at 7:44 pm

Wonderful Quiche my family loves a meaty breakfast and this fit the bill. Great flavor.
Reply
- Barbara Schieving
  December 22, 2018 at 8:58 pm
  
  Thanks Peggy!
  Reply
Iliana B.
December 21, 2018 at 4:15 am

Looking to knock of some time, have you made this with a frozen pie crust?
Reply
- Barbara Schieving
  December 21, 2018 at 4:24 am
  
  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.
  Reply
ginger
December 11, 2018 at 6:11 pm

Do you have information on the sodium or carbs in this recipe?
Reply
- Barbara Schieving
  December 11, 2018 at 10:13 pm
  
  Hi Ginger – I’ve updated the recipe with an estimate of the nutritional information. Enjoy!
  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.

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.

View Details ›

What type of pan is used to bake a quiche? ›

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.

Keep Reading ›

Can you use cottage cheese instead of heavy cream? ›

For one cup of heavy cream substitute, blend ½ cup of cottage cheese and ½ cup milk in a blender or with an immersion blender until smooth.

Find Out More ›

Why is my quiche always watery? ›

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

View Details ›

What is a substitute for 1 cup of heavy cream? ›

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

Know More ›

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.

See Details ›

What cheese can be substituted for Swiss in quiche? ›

Instead of Swiss cheese, you can use cheddar, mozzarella or your favorite cheese really. This quiche is amazing either way.

Read The Full Story ›

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.

Discover More ›

Can I substitute Monterey Jack for Swiss cheese in quiche? ›

Swiss cheese is one of our favorite cheeses for this quiche, but shredded Cheddar or Monterey Jack works well. See the variations below for some other ingredient ideas. Easy to transport, quiche holds its texture fairly well, so potlucks and picnics are also a good time to make this recipe.

Learn More ›