Meat Lovers Quiche Recipe | Barbara Bakes (2024)

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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.

Meat Lovers Quiche Recipe | Barbara Bakes (1)

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.

Meat Lovers Quiche Recipe | Barbara Bakes (2)

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.

Meat Lovers Quiche Recipe | Barbara Bakes (3)

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?

Meat Lovers Quiche Recipe | Barbara Bakes (4)

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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
  • 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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Mini Puff Pastry Quiche, The Comfort of Cooking
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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

    Leave a Reply

  1. Diane

    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

      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

  2. Mary Ma

    When using a store bought pie crust, would I use a deep-dish or a regular pie crust?

    Reply

    • Barbara Schieving

      Hi Mary – just a regular pie crust.

      Reply

  3. Victoria

    Why most quiche calls for heavy cream,but this one is whole milk?

    Reply

    • Barbara Schieving

      Hi Victoria – milk lights it up just a little bit, but if you prefer to use cream go for it 🙂

      Reply

  4. Nastarcia Parker

    This looks awesome, im making this for my family saturday morning for breakfast, thans for the idea.

    Reply

    • Barbara Schieving

      Thanks Nastarcia – enjoy!

      Reply

  5. Teri

    Can you make this a day ahead? If so do I bake it? Or bake it the next day?

    Reply

  6. Sylvia Sipes

    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

      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

  7. Theola Kim

    “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

  8. Krystal Garza

    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

      Thanks Krystal! Sounds like a delicious addition.

      Reply

  9. charna scarpati

    This sounds amazing, but here is a silly question. Can I make this without the crust?

    Thanks

    Charna

    Reply

    • Barbara Schieving

      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

  10. Mary Bennett

    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

      Thanks so much Mary! How nice that they’re recipes that remind you of your mom.

      Reply

  11. Liz Welin

    I shall make this for a lunch I am doing for my ladies of the Royal British Legion. It sounds delicious!

    Reply

    • Barbara Schieving

      Thanks Liz! Hope it was a huge hit.

      Reply

  12. Lindsay C

    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

      Thanks Lindsay! So glad you both loved the quiche, especially your meat loving boyfriend. Happy holidays!

      Reply

  13. Home cooker

    The oven temp needs to be 375 or 400. 425 for 30 minutes torched the crust while leaving the eggs runny

    Reply

    • Barbara Schieving

      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

  14. Nutmeg Nanny

    This quiche is dreamy! I just adore this recipe, the ingredients are perfect 🙂

    Reply

  15. ChristineM

    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

      Thanks Christine! So glad you liked it.

      Reply

  16. patsy

    I’m sure my family would love this quiche since it looks so filling! It’s definitely a “manly” quiche!

    Reply

  17. Deborah

    I haven’t been able to get this off of my mind – it’s on the menu for next week!!

    Reply

  18. Krystle(Baking Beauty)

    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

  19. Traci

    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

  20. Maureen | org*smic Chef

    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)

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