Meat Lover’s Quiche

If someone says brunch, one of the first foods I think of is quiche. When I joined Brunch Week I knew I had to share this recipe with everyone.

This past Christmas I asked my husband what he wanted to eat on Christmas day and he replied, “A quiche. A quiche with lots of meat in it.” Challenge accepted! I love Quiche Lorraine, but he requested a Meat Lover’s Quiche. So, I took my Quiche Lorraine recipe a good friend has shared with me a couple of years ago and tweaked it to get this Meat Lover’s Quiche, which was such a hit even with my young nephews and nieces. Let’s just say that I’m glad I made two quiches that day!

Ingredients (for 1 quiche)

  • One 9″ pastry shell
  • 8 slices of bacon, cooked and crumbled
  • 1 1/2 cups of sausage, cooked and crumbled
  • 1 1/2 cups of cooked and cubed ham
  • 6oz Swiss cheese (shredded)
  • 2oz Cheddar cheese (shredded)
  • 1 small onion diced and sautéed (until soft)
  • 1tbsp flour
  • 1/2 tsp salt
  • Dash of nutmeg
  • 3 beaten eggs
  • 1 1/2 cups half & half
  • dash of worcestershire


1. Cook bacon and let it cool.


2. Sautée onion until soft (not brown)

3. Cook sausage on medium heat until the meat is no longer pink.

4. Ham of your choosing should be precooked as well. I prefer to use a ham steak with the edges trimmed off before cutting the ham into cubes.


5. Once the bacon and sausage are cooled enough to handle, crumble into smaller pieces. Set aside all three meats.


6. Shred cheeses and toss with flour and salt, set aside.


6. Whisk eggs with half & half, nutmeg and worcestershire.


7. Bake pastry shell at 450 degrees for 5 -10 minutes (follow the directions on the box).


8. Remove pastry shell from oven and turn heat down to 325 degrees.


9. Sprinkle onion, bacon, sausage, and ham in bottom of shell. Then sprinkle the layer of cheese.




10. Gently pour the egg mixture over the top of the quiche, entirely covering the layered meat and cheese filling mixture.

11. Bake for 45-60 minutes until set.


12. Let the quiche cool partially before cutting so that it can further set.

Tips and Tricks
Pie Shell: I like to use Pilsbury pie shell dough, but you can use any brand you prefer that you can find in the refrigerated section of most grocery stores. Follow the directions on the box to precook the pie shell before adding the filling.

Bacon: I always precook the bacon about halfway through. I prefer to bake the bacon on a cookie sheet for 10-15 minutes at 400 degrees.

Cheese: I always add extra cheese (we are cheese lovers!). For this recipe the 6 oz of Swiss (1 1/2 cups shredded cheese) I increased to 8 oz or 2 cups of shredded swiss). The 2 oz cheddar (1/2 cup shredded) I increased to about 3/4 cup of cheese or roughly 3 oz. However, with the increase in cheese I did not change the amount of flour or salt, which is something you might want to consider. Essentially it’s a matter of taste and using your discretion of how much more cheese you want to add.

Egg mixture: I like to use a ladle to slowly pour the egg mixture over the meat and cheese filling, especially with this quiche which is jam packed with filling.

Baking: I always bake the quiche in a pie plate placed on top of a foil covered cookie sheet to catch any run off of egg mixture and/or cheese (and a little always drips).





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