Meat Lover's Quiche
Meat Lover's Quiche is a medium American recipe that serves 6. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: 49 min | Total: 1 hr 19 min
Cost: $12.10 total, $2.02 per serving
Ingredients
- 1 crust Store-Bought Pie Crust (9‑inch, thawed)
- 1 cup Pie Weights (or dried beans/rice for blind baking)
- 4 slices Bacon (thick‑cut preferred)
- 8 oz Country Breakfast Sausage (crumbled)
- 4 oz Country Ham (cut into strips)
- 3 stalks Green Onions (white and green parts, chopped)
- 6 large Eggs (room temperature)
- 0.5 cup Half‑and‑Half (or whole milk)
- 4 oz White Cheddar Cheese (grated)
- 1 pinch each House Seasoning Blend (sweet paprika, onion powder, garlic powder, salt, pepper)
Instructions
Preheat Oven
Set the oven to 375°F and let it preheat fully.
Time: PT10M
Temperature: 375°F
Blind‑Bake Crust (First Phase)
Place the store‑bought crust into the pie dish, line with parchment paper, and fill with pie weights. Bake for 10 minutes.
Time: PT10M
Temperature: 375°F
Blind‑Bake Crust (Second Phase)
Remove parchment and weights, then return the crust to the oven for another 5 minutes to lightly brown.
Time: PT5M
Temperature: 375°F
Render Bacon
In a skillet over medium heat, cook the bacon slices, flipping once, until crisp and the fat is rendered (about 7 minutes). Transfer to paper towels and crumble.
Time: PT7M
Cook Sausage
Add the crumbled country breakfast sausage to the bacon‑fat‑filled skillet and sauté until browned, about 5 minutes.
Time: PT5M
Prep Green Onions
Trim and finely chop the green onions; set aside.
Time: PT2M
Make Egg Custard
In a mixing bowl, whisk together 6 large eggs, ½ cup half‑and‑half, a pinch of each house seasoning, and the chopped green onions until slightly frothy.
Time: PT5M
Add Cheese
Grate 4 oz white cheddar and fold it into the egg mixture.
Time: PT2M
Assemble Quiche
Layer the smoked ham strips, crumbled bacon, and cooked sausage evenly in the pre‑baked crust. Pour the egg‑cheese mixture over the meat layers, smoothing the top.
Time: PT3M
Final Bake
Bake the assembled quiche at 375°F for 22 minutes, or until the center is set and the top is golden.
Time: PT22M
Temperature: 375°F
Cool and Serve
Allow the quiche to rest for 5 minutes before slicing and serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Contains pork, Contains gluten, Not vegetarian, Not vegan
Allergens: Eggs, Dairy, Wheat, Pork
Ingredient Substitutions
- Instead of Store-Bought Pie Crust: Homemade pie crust
- Instead of Pie Weights: Dried beans, Rice
- Instead of Bacon: Turkey bacon
- Instead of Country Breakfast Sausage: Italian sausage, Chorizo
- Instead of Country Ham: Regular smoked ham
- Instead of Green Onions: Scallions
- Instead of Eggs: Egg substitute
- Instead of Half‑and‑Half: Whole milk, Heavy cream diluted 1:1 with milk
- Instead of White Cheddar Cheese: Sharp cheddar, Monterey Jack
- Instead of House Seasoning Blend: Store‑bought all‑purpose seasoning
Equipment Needed
- Oven
- 9‑Inch Pie Dish
- Pie Weights
- Parchment Paper
- Skillet
- Mixing Bowl
- Whisk
- Grater
- Knife
- Cutting Board
- Oven Mitts
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Blind‑bake the crust to prevent sogginess.
- Use rendered bacon fat to cook the sausage for maximum flavor.
- Bake until the egg custard is fully set; undercooked eggs are a safety risk.
Chef Tips from the Video
- Use a cold, butter‑rich crust for the best texture.
- For extra flavor, add a splash of hot sauce to the sausage while cooking.
- Let the quiche rest on a wire rack after baking to prevent steam from making the crust soggy.
Troubleshooting
Crust becomes soggy after adding filling.
Make sure the crust is fully pre‑baked and cool it slightly before adding the wet filling.
Egg custard is runny or undercooked.
Bake a few minutes longer until the center is firm; you can cover the top with foil to prevent over‑browning.
Cheese does not melt evenly.
Grate the cheese finely and fold it into the custard just before pouring; avoid over‑mixing.
Storage
Refrigerator: Cover and store up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the quiche a day ahead, refrigerate, and reheat slices in a 350°F oven for 10 minutes.
- The crust can be blind‑baked and stored, covered, for up to 24 hours before adding filling.
Frequently Asked Questions
What is the cultural significance and history of Meat Lover's Quiche in American breakfast cuisine?
Quiche, originally a French savory tart, became popular in the United States as a versatile brunch staple. The meat‑lover’s version reflects American comfort food trends, combining bacon, sausage, and ham for a hearty start to the day.
What are the traditional regional variations of quiche in American cuisine?
In the U.S., quiche variations often feature local proteins: Southern versions add shrimp or grits, while New England cooks may include lobster. The meat‑lover’s style is especially common in the Midwest where pork breakfast meats are favored.
How is Meat Lover's Quiche traditionally served in American brunch settings?
It is typically sliced into wedges and served warm alongside fresh fruit, a simple green salad, or toasted sourdough. A dollop of sour cream or a drizzle of hot sauce is also common.
What occasions or celebrations is Meat Lover's Quiche traditionally associated with in American culture?
This hearty quiche is popular for weekend brunches, holiday breakfasts like Thanksgiving morning, and casual gatherings such as potlucks because it feeds a crowd and can be made ahead.
What makes Meat Lover's Quiche special or unique in American cuisine?
The combination of three pork proteins—bacon, sausage, and smoked ham—adds layers of smoky, salty flavor that set it apart from classic cheese‑only quiches, making it a protein‑rich comfort dish.
What are the most common mistakes to avoid when making Meat Lover's Quiche?
Common errors include under‑baking the custard, using a soggy crust, and over‑loading the filling which can prevent the eggs from setting. Always blind‑bake the crust and bake until the center is firm.
Why does this Meat Lover's Quiche recipe use half‑and‑half instead of whole milk?
Half‑and‑half adds extra fat, creating a richer, fluffier custard that balances the saltiness of the pork. Whole milk works in a pinch but yields a slightly less tender texture.
Can I make Meat Lover's Quiche ahead of time and how should I store it?
Yes, bake the quiche a day ahead, let it cool, then cover and refrigerate. Reheat slices in a 350°F oven for about 10 minutes or microwave briefly for a quick serving.
What texture and appearance should I look for when the Meat Lover's Quiche is done cooking?
The top should be golden‑brown with slightly puffed edges, and the center should be set with only a faint jiggle. A clean knife test near the center indicates doneness.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network showcases a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, focusing on approachable home cooking across many cuisines.
How does the YouTube channel Food Network's approach to American brunch recipes differ from other cooking channels?
Food Network often emphasizes restaurant‑quality techniques, high‑production values, and expert chef insights, offering both quick home‑cook versions and more elaborate presentations compared to many hobbyist channels.
Last updated: August 21, 2026
