Meat Lovers Quiche

I first encountered this style of deep dish quiche at a charming bed and breakfast in Vermont during a fall getaway. The innkeeper served it warm from the oven, and I was immediately struck by how different it was from the typical thin quiches I'd had before. This version was substantial, with a thick, custardy filling that held together beautifully when sliced. The ratio of meat to egg was perfect – enough protein to make it satisfying without overwhelming the delicate custard. What really won me over was the deep dish crust, which stayed remarkably crisp despite the moist filling, and the way the cheese created little pockets of melted goodness throughout. The combination of bacon and sausage gave it a robust, savory flavor that felt indulgent but not heavy. After that trip, I became obsessed with recreating it at home, testing different meat combinations and cheese ratios until I achieved that same perfect balance. Now this recipe represents everything I love about comfort food – it's rich and satisfying, yet refined enough for special occasions.

Why I love this recipe

What I love most about this deep dish meat lovers quiche is its incredible versatility and make-ahead friendliness. You can prepare it the night before, refrigerate it unbaked, and simply pop it in the oven the next morning for an effortless yet impressive brunch. The deep dish format means each slice is truly satisfying and substantial, making it perfect for feeding a crowd without needing multiple dishes. I appreciate how the combination of bacon and sausage creates layers of smoky, savory flavor that appeal to meat lovers while the creamy custard keeps it from feeling too heavy. The recipe is forgiving too – you can adjust the meat and cheese ratios based on what you have on hand, and it always turns out delicious. I love that it serves beautifully hot, warm, or even at room temperature, making it ideal for buffet-style brunches. Most importantly, this quiche brings people together. There's something about slicing into that golden crust and revealing the beautiful interior that creates a sense of occasion and celebration around any meal.

What You Need From Your Kitchen

• Deep dish pie crust: Forms the buttery, flaky foundation that holds all the delicious filling
• Eggs: Whisk with cream to create the rich custard base
• Heavy cream: Combine with eggs for a silky, creamy texture
• Bacon: Cook until crispy, then crumble for smoky, savory flavor
• Sausage: Brown and crumble to add hearty, meaty depth
• Cheddar cheese: Shred and layer throughout for sharp, melty richness
• Mozzarella cheese: Add for extra creaminess and stretchy texture

Let's Make These Together

Prepare Your Crust Foundation

Start by preheating your oven and preparing your deep dish pie crust. The key to avoiding a soggy bottom is pre-baking (blind baking) the crust. Line it with parchment paper, fill with pie weights, and bake until it's lightly golden and set. This creates a barrier that keeps the crust crispy even after you add the wet custard filling. Let it cool slightly while you prepare the other components.

Cook and Prepare the Meats

Cook your bacon until it's perfectly crispy, then set it aside to cool before crumbling. Use the same skillet to cook your sausage, breaking it into small pieces as it browns. This not only saves dishes but also allows the sausage to pick up some of that delicious bacon flavor. Make sure to drain both meats well and pat them dry with paper towels – this step is crucial for preventing a greasy quiche.

Create the Custard Base

In a large bowl, whisk together your eggs and heavy cream until they're well combined and slightly frothy. Add your seasonings, including a touch of nutmeg which adds a subtle warmth and depth to the savory filling. The ratio of eggs to cream is important here – it should be creamy but not too loose, so it sets properly during baking.

Layer for Maximum Flavor

Now comes the fun part – building your quiche! Start with a layer of cheese on the bottom of your pre-baked crust. This creates a protective barrier and ensures every bite has cheese. Add your cooked meats, distributing them evenly, then top with more cheese. These layers create pockets of flavor throughout the quiche and help the ingredients stay suspended in the custard rather than sinking to the bottom.

Bake to Golden Perfection

Pour your custard mixture carefully over the layered ingredients, filling almost to the top but leaving a small space to prevent overflow. Place the quiche on a baking sheet and bake until the center is just set with a slight jiggle – it will continue to firm up as it cools. Watch for that beautiful golden-brown top with caramelized spots. Let it rest before slicing for the cleanest, most beautiful pieces.

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Switch Things Up

I'll never forget the first time I made this deep dish quiche for a family brunch gathering. I was a bit nervous about getting the custard ratio right and worried the crust might get soggy, but I followed my instincts and pre-baked the crust just slightly before adding the filling. The smell of bacon and sausage cooking that morning had everyone wandering into the kitchen, asking when it would be ready. When I pulled it out of the oven with that gorgeous golden top, I knew it was going to be special. Cutting into it revealed those beautiful layers of meat suspended in the creamy custard, and the crust was perfectly crisp. My uncle, who's notoriously picky about breakfast foods, went back for seconds and asked for the recipe. Now it's become my signature dish for every holiday breakfast and special occasion. I've even started making mini versions in muffin tins for easier serving at potlucks.

Perfect Pairings

This hearty meat lovers quiche pairs beautifully with lighter sides that balance its richness. Serve it alongside a fresh mixed greens salad with a tangy vinaigrette to cut through the creamy filling. Fresh fruit salad with berries and melon provides a refreshing contrast, while roasted asparagus or sautéed spinach adds a nutritious vegetable element. For beverages, freshly squeezed orange juice, mimosas, or a robust coffee complement the savory flavors perfectly. If you're serving this for brunch, consider adding some crusty bread or croissants, and a light tomato basil soup for a complete meal experience.

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Frequently Asked Questions

→ Can I make this quiche ahead of time?

Absolutely! You can prepare the entire quiche up to 2 days in advance. Simply cover it tightly with plastic wrap and refrigerate. Reheat individual slices in the microwave for 1-2 minutes, or reheat the whole quiche in a 325°F oven for 15-20 minutes until warmed through. You can also freeze unbaked quiche for up to 2 months – just bake from frozen, adding 15-20 minutes to the cooking time.

→ Why is my quiche watery?

A watery quiche usually results from excess moisture in the ingredients or not baking long enough. Make sure to thoroughly drain and pat dry your cooked meats. Also, avoid overloading the quiche with too many vegetables that release water. The quiche is done when the center is just set but still has a slight jiggle – it will continue to firm up as it cools.

→ Can I use a different type of meat?

Yes! This recipe is very versatile. You can substitute ham, ground beef, or even turkey sausage for the bacon and sausage. Just make sure whatever meat you use is fully cooked and well-drained before adding it to the quiche. You can also use a combination of any meats you prefer.

→ How do I prevent a soggy crust?

Pre-baking (blind baking) the crust is the most important step for preventing sogginess. Bake it with pie weights until it's lightly golden and set before adding any filling. You can also brush the pre-baked crust with a thin layer of beaten egg white and bake for 2 more minutes – this creates an additional moisture barrier.

→ What cheese works best for quiche?

Cheddar is classic and provides great flavor, but you can use almost any cheese you like. Gruyere, Swiss, mozzarella, Monterey Jack, or a combination all work wonderfully. For best results, shred your own cheese rather than using pre-shredded, as it melts more smoothly without the anti-caking additives.

→ Can I make this in a regular pie pan instead of deep dish?

Yes, but you'll need to reduce the amount of filling. A standard 9-inch pie pan holds about half the volume of a deep dish, so you may want to use 5-6 eggs and 1 cup of cream instead, and reduce the meat and cheese proportionally. Alternatively, you can make a second quiche with the extra filling!

Conclusion

This Deep Dish Meat Lovers Quiche is the ultimate comfort food that brings everyone together around the breakfast table. The combination of crispy bacon, savory sausage, and melted cheese creates layers of flavor that complement the creamy egg custard perfectly. Whether you're hosting a weekend brunch or preparing a make-ahead breakfast for the week, this quiche delivers on both taste and convenience. The deep dish style means every slice is generous and satisfying, with that perfect ratio of flaky crust to rich filling. Serve it warm from the oven or at room temperature – either way, it's absolutely delicious.