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 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


  • 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


  • 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.


You can use a pie plate, but your cook time will be longer.


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


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  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.


    • 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!


  2. Mary Ma

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


    • Barbara Schieving

      Hi Mary – just a regular pie crust.


  3. Victoria

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


    • Barbara Schieving

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


  4. Nastarcia Parker

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


    • Barbara Schieving

      Thanks Nastarcia – enjoy!


  5. Teri

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


  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!


    • 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. 🙂


  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.


  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!


    • Barbara Schieving

      Thanks Krystal! Sounds like a delicious addition.


  9. charna scarpati

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




    • 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.


  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!


    • Barbara Schieving

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


  11. Liz Welin

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


    • Barbara Schieving

      Thanks Liz! Hope it was a huge hit.


  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!


    • Barbara Schieving

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


  13. Home cooker

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


    • 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.


  14. Nutmeg Nanny

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


  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.


    • Barbara Schieving

      Thanks Christine! So glad you liked it.


  16. patsy

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


  17. Deborah

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


  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!


  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!


  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.


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Newer Comments »

Meat Lovers Quiche Recipe | Barbara Bakes (2024)


What is the best cheese to use for quiche? ›

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

Is milk better than heavy cream in quiche? ›

In fact, Martha Stewart's recipe for a classic quiche filling lists equal parts whole milk and heavy cream (1 ½ cups of each). To determine the ratio of milk or cream to eggs that should be used in a quiche recipe, remember that it's one egg to one-half cup of cream or milk.

Do you have to bake crust before quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F.

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.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

What is the milk to egg ratio for 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)

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

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

Is half and half better than heavy cream for quiche? ›

Half and half and heavy cream are interchangeable in a savory recipe like mashed potatoes or Joanna Gaines's asparagus & fontina quiche, although the consistency and richness of your dish may vary based on which type of cream you use.

Do you poke holes in quiche crust? ›

Poking holes allows steam to escape

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.

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.

Should you saute veggies before adding to quiche? ›

Cook your veggies first

Kristin Beringson, the executive chef at Henley in Nashville, told Real Simple need to be pre-cooked before being added to your quiche. She said vegetables can take longer to cook than the egg custard, so pre-cooking them — whether sautéing or steaming — helps the whole dish cook evenly.

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.

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.

Is coconut cream better than heavy cream? ›

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

What cheese can I use instead of Gruyere in quiche? ›

Emmental, Jarlsberg and Raclette are great gruyere substitutes. These Swiss cheeses have very similar flavors to Gruyere and will work well. It will also depend upon the quiche recipe you are following. Emmental is a great substitute for Gruyere.

What cheese can be substituted for Swiss in quiche? ›

Instead of Swiss cheese, you can use cheddar, mozzarella or your favorite cheese really. This quiche is amazing either way.

Can I use Gruyere instead of Swiss in quiche? ›

In addition to quiche, it's commonly found in classic recipes like the Croque Monsieur or in fondue. While Gruyere is now fairly easy to find in grocery stores, it is on the pricier side, so feel free to substitute Emmental, Jarlsberg, Comte or Swiss cheese in this recipe.

What is cheese quiche made of? ›

Sprinkle cheese into the bottom of the pie crust; set aside. In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated. Pour the custard mixture carefully over the cheeses in the crust.

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