Meat Lover's Skillet Quiche
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Meat Lover's Skillet Quiche is loaded with crispy bacon, smoked ham, ground sausage, and two types of creamy cheese. It's a meat lovers paradise!
Why You'll Love This Recipe
Since I named this blog Quiche My Grits, it's a good bet I love making any type of quiche! Meat Lover's Skillet Quiche is a recipe I came up with for my meat-loving hubby. He loves this quiche more than any other meal I've made...and that says a lot.
You'll love this easy quiche recipe if you're a fan of ham, bacon and sausage. But you'll also like the creamy filling and taste of a dash of steak seasoning. (ad) Steak seasoning is awesome in this dish! It makes this quiche come alive with sassy flavor.
There are 9 ingredients in this quiche, but they come together quickly.
You'll need ground sausage, bacon, deli ham, eggs, sour cream, steak seasoning, shredded swiss gruyere blend cheese, shredded cheddar cheese and a refrigerated pie crust.
Quantities are listed in the recipe card below.
Can I Substitute Cheeses?
Yes, feel free to substitute another white cheese (like Monterey Jack) for the swiss gruyere blend if you can't find it in your local store.
Do I Need to Use a Cast Iron Skillet?
A cast iron skillet is not necessary to make this recipe, but it helps brown the crust since it conducts heat.
If you'd like to use a pie plate, make sure it's a 9 inch deep dish style, and be sure to pre bake the crust before adding the filling.
How To Make It
Brown the sausage and bacon in a skillet. Drain and crumble. Set aside. In a mixing bowl, blend eggs, sour cream and steak seasoning together until creamy.
Fold in sausage, bacon, ham, and both cheeses to make filling. Mix well.
Roll out a refrigerated pie crust until it fits into a 12" cast iron skillet.
Press into the bottom and up the sides. Use fork to press edges into side of skillet. Pierce bottom of crust in several places with fork.
Pour filling into unbaked pie crust. Bake at 350 degrees for 40 to 45 minutes until quiche is set, but still a little wobbly in the middle. Cool for at least 30 minutes before serving.
Meat Lover's Skillet Quiche is so versatile, it can be served for breakfast, brunch, dinner, or a light lunch. I like to serve it with a side of fruit, and if I'm feeling extra sassy, a delicious Blueberry Muffin makes a great impression.
Quiche is the perfect choice when planning a baby shower, bridal brunch, or other special event. It tastes amazing for lunch with my Strawberry Pecan Salad, and delicious on Christmas morning with a Sassy Fruit Platter.
On a keto diet? Feel free to make a crustless quiche, or frittata, which is made the exact same way without using a crust. Store leftover quiche in the refrigerator for up to 3 days.
More Brunch Recipes to Love
Looking for more easy brunch dishes? Here are a few of my favorites...
- Cat Head Biscuits
- Southern Fried Green Tomatoes
- Best Ever Blueberry Muffins
- Loaded Hash Brown Casserole
- Salted Caramel Sticky Buns
- Pimento Cheese Grits
- Blackberry Cheese Danish (with video)
Meat Lover's Skillet Quiche
*See notes in blog post for detailed tips, photos and instructions.
- 1 cup ground sausage browned and crumbled
- 6 strips bacon cooked and crumbled
- 8 eggs
- 8 oz. sour cream
- 1 tsp. steak seasoning ad
- 1 cup deli ham chopped
- 8 oz. swiss gruyere blend shredded
- 8 oz. sharp cheddar shredded
- 1 refrigerated pie crust
- Preheat oven to 350 degrees.
- Brown sausage and bacon in skillet. Drain and crumble. Set aside.
- In a mixing bowl, blend eggs, sour cream and steak seasoning together until creamy.
- Fold in sausage, bacon, ham, and both cheeses to make filling. Mix well.
- Roll out a refrigerated pie crust until it fits into a 12" cast iron skillet. Press into the bottom and up the sides. Use fork to press edges into side of skillet. Pierce bottom of crust in several places with fork.
- Pour filling into unbaked pie crust.
- Bake at 350 degrees for 40 to 45 minutes until quiche is set, but still a little wobbly in the middle.
- Cool for at least 30 minutes before serving.
- A 9 inch deep dish pie plate may be used instead of a cast iron skillet if desired. Be sure to pre bake the crust if using the pie plate.
- Feel free to substitute another type of cheese, such as monterey jack, if you can't find the swiss blend.
- Make this recipe KETO by omitting the crust and baking only the filling to make a crustless quiche!
- Store leftover quiche in the refrigerator for up to 3 days.
Nutrition info is an auto generated estimate.
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This looks awesome!
C'mon over! I have leftovers!
Umm, umm, good! How could this be anything but great!
Thanks, Lorna! You would love this!
“Ground” sausage sounds strange! Isn’t ALL sausage ground meat and seasonings?
Could you specify what it means?
Hi Margie. Ground sausage is made from ground pork. It's like saying 'ground beef' instead of 'hamburger.' I could have referred to it as Ground Pork Sausage, but some people purchase ground Italian sausage made with fennel, which would also work in this recipe. I specified 'ground' so people wouldn't buy sausage links or patties. The type of ground pork sausage you need in this recipe is usually sold by the pound.
Love this. Lucky to have a hubby who also loves
quiche, so often our summertime lunch. I use any
2 kinds of cheeses, and often no ham. I love basic
ground pork (add own salt and pepper) more than
the usual sausage -- bought it that way in a meat market
years ago and here a neighbor grinds mine -- makes his
own homemade sausage every few months.
Oh Cheryl...how lucky are you to have a neighbor like that! Sounds delicious! 🙂
I can’t wait to try this. I love quiche so much!
I love quiche and this looks awesome. I’ll have to try it.
Awesome! Please let me know what you think when you give it a whirl!
Tried it tonight, recipe made 2 pies for me, didn’t make it In a cast iron skillet.
Used johnsonville Italian sausage and used Gruyere cheese & cheddar ( was using some I had left over from making Mac & cheese for Christmas).
Turned out really good, thought the crust was a little doughy but my partner enjoyed it, loves the crust that way. Will make it again.
Hi Alan. I loved that you used Gruyere cheese and mixed it up a bit! Thanks for the great review! 🙂
Love quiche! This recipe will definitely be a go to. Thanks Debi!
Thanks so much Melanie!