Meat Lovers Quiche Recipe | Barbara Bakes (2024)

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.

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

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

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

    Leave a Reply

  1. Kristine Goldman

    So good!!

    Reply

  2. Rose

    Have you ever made this crustless?

    Reply

  3. Angie

    Meat Lovers Quiche Recipe | Barbara Bakes (7)
    I have made this several times and it is delicious!

    Reply

  4. Rehoboth

    Meat Lovers Quiche Recipe | Barbara Bakes (8)
    Excellent post.
    Thanks

    Reply

  5. Barbara

    would love to have the instructions for this recipe

    Reply

  6. Tessa

    took around 40 mins, not 20 mins!

    Reply

    • Jennifer

      glad u posted this. thought I did something wrong

      Reply

  7. BARBARA WILSON

    Meat Lovers Quiche Recipe | Barbara Bakes (9)
    Thanks
    ❤️I love this site

    Reply

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Meat Lovers Quiche Recipe | Barbara Bakes (2024)

FAQs

Is heavy cream better than milk 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.

Is it better to pre bake quiche crust? ›

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

What's the difference between a quiche and a lorraine? ›

One of the biggest differences between a traditional quiche and a Lorraine is the filling ingredients. A Lorraine has a heavy cream and egg base and is filled with bacon and French cheeses. Whereas a traditional quiche is made with an egg center and mixed with a variety of cheeses, meats, and vegetables.

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. In a pinch, it can even be used for whipping. While you won't get stiff peaks, you can build volume if you work quickly.

Why does the pastry on my quiche have a soggy bottom? ›

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 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.

Is it OK to bake quiche a night before? ›

Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.

Is it necessary to blind bake pastry for quiche? ›

As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

Is frittata the same as quiche? ›

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

What is an Italian dish similar to a quiche? ›

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

What should I serve with quiche? ›

Quiche and Salad
  • Mixed Green Salad. A simple mixed green salad with a variety of lettuce leaves, such as romaine, arugula, or spinach, provides a fresh and neutral base that pairs well with any type of quiche. ...
  • Caprese Salad. ...
  • Greek Salad. ...
  • Roasted Vegetable Salad. ...
  • Fresh Fruit Salad.

Why is my quiche always watery? ›

If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

What is the formula for quiche? ›

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

Can I substitute Greek yogurt for heavy cream in quiche? ›

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Is it better to use milk or heavy cream? ›

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.

What happens if you use heavy cream instead of milk in baking? ›

Milk contributes not only moisture but also structure due to its protein content. Replacing milk with heavy cream can introduce too much fat, potentially altering the texture and causing goods to become overly dense.

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.

Why isn't my quiche creamy? ›

Too little dairy, and your quiche will be dry instead of creamy.

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