Meat Lovers Quiche Recipe | Barbara Bakes (2024)

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

Jump to Recipe

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

Pin It:

« Pineapple Coconut Bar Cookies

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
  37 Best Keto Thanksgiving 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

« Older Comments

Newer Comments »

Meat Lovers Quiche Recipe | Barbara Bakes (2024)

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Get More Info ›

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 won t the middle of my quiche cook? ›

If you overbake it, you'll cook the jiggle right out of it. Instead, bake your quiche until the edges are set, but it still wobbles a little in the center. Follow This Tip: For a perfectly cooked quiche, just slightly underbake it. It's done when the edges are set, but the center still jiggles a bit.

Get More Info Here ›

Why does my quiche always 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.

What is a substitute for heavy cream in a quiche recipe? ›

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

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.

What temperature should quiche be cooked at? ›

Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

Show Me More ›

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.

Why is the egg filling of my quiche runny? ›

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.

Show Me More ›

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

"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.

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.

How do you make the bottom of a quiche crust crispy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Show Me More ›

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

See Details ›

Can you overbake a quiche? ›

Over baked quiche may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish quiche; midway between center and edge of cups. If knife is clean when pulled out, the quiche is done.

Tell Me More ›

Do you poke holes in quiche crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Find Out More ›

Is it better to bake with milk or heavy cream? ›

Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream. Whole milk: Use whole milk in recipes that call for milk or when you want to add richness and flavor to a dish without making it too heavy.

Get More Info Here ›

Is milk or heavy cream better for eggs? ›

Milk can dilute the flavor of scrambled eggs, but adding crème fraîche or heavy whipping cream can bring out the depth of flavor you're trying to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks, while cream does a better job of holding everything together nicely.

Read The Full Story ›

Does milk curdle more than cream? ›

Dairy products with higher fat content, such as whipping cream and heavy cream, are less prone to curdling. Restaurants use heavy cream for making sauces and soups because unlike milk, it can be boiled without curdling.

Get More Info Here ›

Can I use more milk instead of heavy cream? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping.

See Details ›

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

Is milk better than heavy cream in quiche? ›

Can you put too many eggs in a quiche? ›