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A perfect slice of deep-dish quiche with bacon and sausage, showcasing the creamy egg custard and layers of meat.

Meat Lovers Quiche: The Ultimate Hearty Recipe

This Meat Lovers Quiche is the ultimate hearty meal. A deep-dish, flaky crust is packed with bacon, sausage, and ham, then filled with a rich, creamy egg custard and two types of melted cheese for maximum flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American, French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch deep-dish pie crust store-bought or homemade
  • 1/2 lb ground pork sausage
  • 6 slices bacon cooked and crumbled
  • 1/2 cup diced ham cooked
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded sharp cheddar cheese divided
  • 1/2 cup shredded Gruyère cheese divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 Large Skillet
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch deep-dish pie plate. Line with parchment paper, fill with pie weights, and blind bake for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes until lightly golden.
  2. In a large skillet, cook the ground sausage until browned. Remove and set aside. In the same skillet, cook the bacon until crisp, then crumble.
  3. In a large bowl, whisk together the eggs, heavy cream, and milk. Stir in the salt, pepper, nutmeg, and half of both the cheddar and Gruyère cheeses.
  4. Spread the cooked sausage, crumbled bacon, and diced ham evenly in the bottom of the pre-baked crust.
  5. Pour the egg mixture over the meats and top with the remaining cheese. Bake for 40-50 minutes, until the center is just set. Let it cool for at least 15 minutes before slicing and serving.

Notes

Don’t Overbake: Remove the quiche from the oven when the center still has a slight jiggle.
Let It Rest: Allowing the quiche to rest before slicing is crucial for clean cuts.
Shred Your Own Cheese: For the creamiest melt, shred cheese from a block.