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

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

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
  Ultimate Green Bean Casserole Recipe
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

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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.

Tell Me More ›

Do you have to bake crust before quiche? ›

The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.

Find Out More ›

What can I use in quiche instead of heavy cream? ›

Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

See Details ›

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.

Know More ›

What is the ratio for egg and milk when making 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)

Discover More ›

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

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

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.

Discover More ›

What if I forgot to Prebake pie crust for quiche? ›

In the normal cooking time of a quiche (20 to 30 minutes), the crust doesn't really get soggy from the filling, even if it is quite liquid, as is expected for quiche Lorraine. So, you can without problem cook your quiche without first blind-baking the crust.

Discover More Details ›

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.

Read The Full Story ›

Can I use blended cottage cheese instead of heavy cream? ›

Cottage cheese alone can be a good substitute for heavy cream to help add thickness to recipes like sauces. Simply remove the lumps by blending it with an immersion blender or food processor. You can also mix it with milk to help replicate the smooth, creamy texture of heavy cream for use in other recipes.

Read The Full Story ›

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.

Get More Info Here ›

What not to put in quiche? ›

Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. 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.

Get More Info Here ›

What is the secret to a good quiche? ›

The best quiche consists of a custard that's the perfect ratio between eggs and milk. 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.

Show Me More ›

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.

View Details ›

Is it better to use milk or heavy cream? ›

You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe. This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.

See Details ›

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

Key Takeaways. Milk can work as a substitute for heavy cream in some cooking applications, but often requires flour, cornstarch, or butter to help thicken and enrich the dish. Whole milk or half-and-half make the best replacements. Do not use low-fat or skim milk as substitutes in recipes calling for heavy cream.

See Details ›

Why add milk to quiche? ›

The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.

See Details ›

Why use heavy cream instead of milk? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Learn More Now ›

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? ›

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