a slice of meat lover's quiche with berries on a plate and skillet in the background.

Meat Lover’s Skillet Quiche

Meat Lover’s Skillet Quiche is loaded with crispy bacon, smoked ham, ground sausage, and two types of creamy cheese. It’s a meat lover’s paradise!

a slice of meat lover's quiche with berries on a plate and skillet in the background.

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.

cast iron skillet with meat lover's quiche and one slice removed.

Quiche Ingredients

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.

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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.

ingredients needed for meat lover's skillet quiche.

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.

Serving Suggestions

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.

a bite taken out of quiche on a multi colored plate with skillet in the background.

More Brunch Recipes to Love

Looking for more easy brunch dishes? Here are a few of my favorites…

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a slice of meat lover's quiche with berries on a plate and skillet in the background.

Meat Lover’s Skillet Quiche


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 1x

Description

Meat Lover’s Skillet Quiche is loaded with crispy bacon, smoked ham, ground sausage, and two types of creamy cheese. It’s a meat lover’s paradise!


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown sausage and bacon in skillet. Drain and crumble. Set aside.
  3. In a mixing bowl, blend eggs, sour cream and steak seasoning together until creamy.
  4. Fold in sausage, bacon, ham, and both cheeses to make filling. Mix well.
  5. 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. 
  6. Pour filling into unbaked pie crust.
  7. Bake at 350 degrees for 40 to 45 minutes until quiche is set, but still a little wobbly in the middle.
  8. Cool for at least 30 minutes before serving.

Notes

A 9″ 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. 

  • Category: Brunch
  • Method: Cast Iron Skillet
  • Cuisine: French

Keywords: quiche, meat lover’s quiche, brunch

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8 Comments

  1. This looks awesome!

  2. Umm, umm, good! How could this be anything but great!

  3. “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.

  4. 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.

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