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
Dan Zeuch
Can this be made ahead of time and reheats?
Thanks for the help!Reply
Barbara Schieving
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
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
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
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
A great way to use up eggs for sure. Enjoy!
Reply
Suzy Miller
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
Thanks Suzy! Love the idea of subbing a potato crust. Thanks for sharing.
Reply
Jeanie Hooper
How long do you per bake the crust?
Thanks,
Jeanie Hooper
Corpus Christi, TexasReply
Barbara Schieving
Hi Jeanie – 10 minutes
Reply
Theresa
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
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
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
Thanks Teresa!
Reply
Nancy Jeffryes
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
Barbara Schieving
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
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
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
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
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
Barbara I love your recipies, never failed Thank you so much for such a delightful site and scrumptious recipies,
best regards
SelmaReply
Barbara Schieving
That’s so nice – thanks Selma!
Reply
Treko Jackson
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
How well does this reheat in the microwave prior to serving?
Reply
Barbara Schieving
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
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
That’s great – thanks Dorothy!
Reply
JoAnn
Can you prepare parcial cook then freeze and reheat
Great flavor and tasty to all who gets to eat✝️Reply
Barbara Schieving
Hi JoAnn – you could cook it until it’s mostly done, then freeze and reheat it.
Reply
Linda Anderson
Yes I made this for a Veterans Day breakfast it was amazing everyone love it
Reply
Barbara Schieving
Great – thanks for sharing Linda!
Reply
Becky
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
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
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
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
Can I use leftover Brisket
Reply
Barbara Schieving
I don’t see why not. Let me know how it goes.
Reply
Marissa
Can I make this without the crust?
Reply
Barbara Schieving
Hi Marissa – I haven’t tried it, but it should work fine.
Reply
Celeste Parker
Have you ever froze the quiches before? If yes, do they hold up good?
Reply
Barbara Schieving
Hi Celeste – yes, they freeze fine.
Reply
Andrea
Do you freeze Before or after it is cooked?
Reply
Barbara Schieving
Hi Andrea – freeze it after it’s cooked. Enjoy!
Reply
Dana Pitts
Made this today using chirzo instead of sausage- delicious! Thanks for sharing!
Reply
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