Meat Lover’s Quiche
- 20m Prep Time
- 35m Cook Time
- 1h 5mReady In
A hearty quiche loaded with sausage, bacon, and ham, plus cheese and vegetables in a flaky crust. Perfect for a satisfying meal.
Ingredients
- 6 large eggs beaten
- 3/4 cup half-and-half
- 1/2 lb ground breakfast sausage cooked and crumbled
- 1/2 lb hickory-smoked bacon cooked and crumbled
- 1/2 cup diced ham
- 1 1/2 cup shredded Colby Jack cheese
- 1/2 cup chopped green onions
- 1/2 cup diced red bell pepper
- 2 tsp seasoning salt
- 1/2 tsp ground black pepper
- 1 store-bought deep-dish pastry shell frozen
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 230 mg
- Iron: 1.3 mg
- Magnesium: 20 mg
- Phosphorus: 257 mg
- Potassium: 208 mg
- Zinc: 2.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 cup half-and-half
- 1/2 cup diced ham
- 1 1/2 cup shredded Colby Jack cheese
- 1/2 cup chopped green onions
- 1/2 cup diced red bell pepper
- 2 tsp seasoning salt
- 1/2 tsp ground black pepper
Prepare
- Beat 6 large eggs
- 1/2 lb ground breakfast sausage, cooked and crumbled
- 1/2 lb hickory-smoked bacon, cooked and crumbled
- Freeze 1 store-bought deep-dish pastry shell
Let's Cook
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Step 1.
Preheat the oven to 375°F.
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Step 2.
In a large mixing bowl, whisk together 6 beaten eggs and ¾ cup half-and-half until well combined.
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Step 3.
Add the cooked and crumbled breakfast sausage, cooked and crumbled bacon, diced ham, shredded Colby Jack cheese, chopped green onions, diced red bell pepper, 2 teaspoons seasoning salt, and ½ teaspoon black pepper to the egg mixture. Stir until all ingredients are evenly distributed.
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Step 4.
Pour the egg and meat mixture into a frozen store-bought deep-dish pastry shell, spreading it evenly.
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Step 5.
Bake the quiche for 30 to 35 minutes, until the crust is golden brown and the filling is just set (a knife inserted near the center should come out clean).
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Step 6.
Remove the quiche from the oven and let it rest for 10 minutes before slicing and serving.