Published by Melissa on | Updated | 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
Serving: 1g | Calories: 379kcal | Carbohydrates: 17g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Cholesterol: 190mg | Sodium: 747mg | Fiber: 1g | Sugar: 1g
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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
I cannot use pie crust 🙁 How long would I need to cook without one?
Reply
Melissa Griffiths
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!
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Olive Harding
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
What a sweet story – thanks for sharing Olive! I’m so glad you love the quiche.
Reply
Nancy
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
Thanks so much for the rave review Nancy! So nice to hear you loved it.
Reply
David Walters
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
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
It really is simple – you’ve got this!
Reply
David Walters
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
👎👎👎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
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
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
Thanks for sharing your changes Kim. Glad you enjoyed it!
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Debbie
Can you cook thin in a cast iron skillet?
Reply
Barbara Schieving
Hi Debbie – I haven’t tried it, but it should cook well in a cast iron skillet.
Reply
Karonia Beck
I love new ideas for my husband and my self
Reply
Vanessa
Can you prep the quiche the night before or will the eggs make everything soggy?
Reply
Barbara Schieving
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
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
Thanks for sharing your changes Liz. Glad it was a hit!
Reply
Tami Loferski
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
Thanks for sharing your changes Tami. Enjoy!
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Lorraine @ Not Quite Nigella
What a delicious, crowd pleasing quiche mum xxx
Reply
Laurie Campbell
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
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
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
Sure – you might want to add an extra egg or two.
Reply
Jean K.
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
Thanks Jean!
Reply
JoAnna
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
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
Can I ask where you got your pretty glass quiche dish?
Reply
Barbara Schieving
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
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
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
Wonderful Quiche my family loves a meaty breakfast and this fit the bill. Great flavor.
Reply
Barbara Schieving
Thanks Peggy!
Reply
Iliana B.
Looking to knock of some time, have you made this with a frozen pie crust?
Reply
Barbara Schieving
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
Do you have information on the sodium or carbs in this recipe?
Reply
Barbara Schieving
Hi Ginger – I’ve updated the recipe with an estimate of the nutritional information. Enjoy!
Reply
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