Name: Meat Lovers Quiche Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 unbaked 9 inch pie crust dough; 200 g sausage meat, cooked and crumbled; 150 g ham pieces, diced; 4 large eggs; 120 ml milk; 120 ml heavy cream; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 150 g shredded cheese

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If you’re craving something hearty and satisfying that packs a punch of flavor, this Meat Lovers Quiche Recipe is an absolute winner. I remember the first time I made it for a weekend brunch with friends—it was such a hit that they kept asking for the recipe! The mix of sausage, ham, and lots of cheese wrapped in a fluffy custard makes it incredibly comforting and perfect for any meal of the day.

This recipe really shines when you’re feeding a crowd or want something you can prep ahead and enjoy all week long. Plus, the balance of creamy egg custard with savory meats means you don’t even need a ton of extra sides. Trust me, once you try this Meat Lovers Quiche Recipe, it might just become your go-to for breakfasts, lunches, or cozy dinners.

Ingredients You’ll Need

Each ingredient in this Meat Lovers Quiche Recipe plays an important role; the combination of sausage and ham gives it a meaty richness while the eggs and cream provide a silky texture. Picking the right cheese and fresh pie crust can make all the difference in flavor and ease.

Pie crust dough: I prefer a good-quality unbaked crust for simplicity, but homemade crust adds an extra special touch.
Sausage meat: Cooking and crumbling the sausage ahead ensures even cooking and a savory base.
Ham pieces: Diced ham adds a smoky flavor and good texture contrast—leftovers work great here!
Eggs: Large eggs give the custard structure and richness; always use fresh eggs for the best results.
Milk: Whole milk balances the creaminess without being too heavy.
Heavy cream: This adds decadent richness and improves the quiche’s silky smoothness.
Shredded cheese: Go for a melting cheese like cheddar or a blend; it adds gooeyness and depth.
Salt: Enhances all the flavors—don’t skim here, but measure carefully.
Black pepper: Freshly ground pepper adds a little kick and warmth.
Garlic powder: Adds subtle savory notes without overpowering the meats.
Onion powder: Complements the garlic and deepens the overall flavor.

Variations

I love customizing this Meat Lovers Quiche Recipe depending on what’s in my fridge or the season. Feel free to add your favorite extras or swap meats to make it truly yours—it’s such a flexible base!

Add veggies: I often sneak in some spinach or sautéed mushrooms for extra flavor and a bit of freshness.
Swap meats: Try bacon or chorizo for a smoky or spicy twist—I’ve made it both ways and loved the variations.
Dairy-free version: Use a plant-based milk and cheese to accommodate dietary needs without losing the quiche vibe.
Make it crustless: For a low-carb option, skip the crust and bake the filling in a greased dish—just watch the timing closely.

How to Make Meat Lovers Quiche Recipe

Step 1: Preheat and prepare

Start by preheating your oven to 180°C (about 350°F) and position a rack in the center. This ensures even cooking so your quiche comes out perfectly set but still tender in the middle.

Step 2: Whisk the custard mixture

In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, garlic powder, and onion powder until everything is smooth and combined. The smoother the custard, the silkier the final quiche will be, so take a minute here to whisk thoroughly.

Step 3: Prepare the crust and fill

Gently press your unbaked pie crust dough into a 9-inch pie dish, trimming any excess from the edges. You want a nice even layer without tearing. Then evenly spread your cooked and crumbled sausage meat and diced ham over the bottom of the crust. Finally, sprinkle shredded cheese on top—this will melt beautifully and bind the ingredients together.

Step 4: Pour and bake

Slowly pour the egg mixture over the filling, being careful not to overflow. To catch any drips, I always place the pie dish on a baking sheet. Bake the quiche for about 40 minutes, until the center is just set (it shouldn’t jiggle much) and the top turns a light golden color.

Step 5: Rest before slicing

After removing from the oven, let your Meat Lovers Quiche rest for 10 minutes before slicing. This step is key for getting clean slices and letting the flavors settle—cutting too early can make it messy, so trust me on this!

How to Serve Meat Lovers Quiche Recipe

The image shows a top-down view of various ingredients arranged neatly in white ceramic bowls on a white marbled surface. There are nine main components: in the top right, a bowl of pinkish ground meat with a coarse texture; next to it on the left, a bowl filled with creamy white milk; to the right below the meat, two white eggs in a bowl; below the eggs, thin, pale yellow sheets of pasta with wavy edges folded in layers; underneath that, a bowl with grated pale yellow cheese strands; to the left of the cheese, a small bowl with a mix of black, red, and white peppercorns; above that, a larger bowl filled with a mound of white flour; near the flour, a small bowl containing light brown powdered seasoning with a few black peppercorns on top; and finally, in the bottom left corner, a bowl filled with seven smooth, peeled white eggs. All bowls are arranged closely without overlapping, set on a clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with fresh garnishes like chopped parsley or chives to add a pop of color and freshness. A dollop of sour cream or a light drizzle of hot sauce also complements the richness nicely.

Side Dishes

The quiche pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some roasted root vegetables for a warm, comforting plate. For brunch, I love serving it alongside fresh fruit and crusty bread.

Creative Ways to Present

For special occasions, I’ve served individual mini quiches using muffin tins—same Meat Lovers Quiche Recipe but bite-sized and perfect for parties. Adding colorful bell peppers on top before baking can also make it more visually striking.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the fridge, and they usually stay delicious for up to 3 days. I find it helpful to layer parchment paper between slices to keep them from sticking.

Freezing

Freezing works great with this Meat Lovers Quiche Recipe if you wrap individual slices tightly in plastic wrap and then foil. When I did this, the texture held up really well—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop a slice in a 175°C (350°F) oven for about 10-15 minutes until warmed through—it helps keep the crust crispy and the filling creamy. Microwaving works in a pinch but sometimes makes the crust a bit soggy.

FAQs

Can I use store-bought pie crust for this Meat Lovers Quiche Recipe?

Absolutely! Store-bought pie crust is a convenient option that works wonderfully here. Just make sure to follow the package instructions for any blind baking if you want an extra crisp crust, or you can fill and bake directly as shown.
How do I know when the quiche is fully cooked?

The quiche is done when the center is set and no longer jiggles when you gently shake the pan. The top should be lightly golden but not overly browned. To double-check, you can insert a knife in the middle; it should come out clean.
Can I make this Meat Lovers Quiche Recipe vegetarian?

Yes! Just swap the sausage and ham for veggies like spinach, mushrooms, and bell peppers for a delicious vegetarian version. You may also want to add extra cheese or a vegetarian sausage substitute for that rich, meaty flavor.
What’s the best cheese to use in this quiche?

I usually go for cheddar or a sharp white cheese—not only do they melt beautifully, but they also add a nice depth of flavor that complements the meats perfectly.
Is it okay to prepare the quiche filling the night before?

Definitely! You can prepare the meat, whisk the egg mixture, and even assemble the quiche in the crust the night before. Just cover it tightly and keep it refrigerated, then bake fresh in the morning or when ready.

Final Thoughts

This Meat Lovers Quiche Recipe holds a special place in my kitchen repertoire because it’s both comforting and effortlessly impressive. It’s one of those dishes that makes any gathering or meal feel a little more celebratory without a ton of fuss. I can’t recommend it enough—give it a try, and I think you’ll have a new favorite on your menu, too!