Homemade Savory Meat And Cheese Quiche

Have you ever wondered if something as fancy-sounding as a quiche could actually be easy to make at home—even for beginners?

You’re not alone! A lot of people think quiche is complicated or something only served at brunch cafés. But the truth is, you can make a delicious, hearty, homemade savory meat and cheese quiche right in your own kitchen with just a few simple ingredients. And the best part? It’s one of those recipes that’s impressive, comforting, and totally customizable.

Let’s dive into everything you need to know to make your own savory meat and cheese quiche—from ingredients and steps to storage, tips, and fun variations.

What Makes This Quiche Special?

Print

This Homemade Savory Meat and Cheese Quiche is everything you want in a comfort meal—rich, creamy, packed with protein, and loaded with flavor. Whether you’re making it for a weekend brunch, a light dinner, or even meal prep, this quiche delivers.

Why you’ll love it:

• Quick prep: Just 15 minutes to mix the filling.
• Easy for beginners: No complicated steps.
• Versatile: Use any meat, cheese, or veggies you love.
• Make-ahead friendly: Perfect for busy mornings or meal plans.

Time requirement:

• Prep Time: 15 minutes
• Cook Time: 35–45 minutes
• Total Time: About 1 hour

Difficulty Level: Easy

Essential Ingredients (With Substitutions and Variations)

Here’s what you’ll need to make this cozy homemade quiche:

• 1 deep-dish pie crust (9-inch) – Store-bought or homemade.
  • Substitution: Use puff pastry or make it crustless for a low-carb version.
• 4 large eggs
  • Tip: Room temperature eggs mix better.
• 1 cup half-and-half or heavy cream
  • Variation: Use whole milk for a lighter texture.
• 1 cup cooked meat
  • Popular choices: crumbled bacon, diced ham, or sausage.
  • Substitution: Use shredded chicken or turkey leftovers.
• 1 cup shredded cheese
  • Cheddar, Swiss, Gruyère, or mozzarella work well.
  • Variation: Mix two types for added flavor.
• ½ cup sautéed vegetables (optional)
  • Try onions, mushrooms, bell peppers, or spinach.
  • Tip: Make sure veggies are cooked and not watery.
• Salt and pepper to taste
• Optional spices: garlic powder, onion powder, or paprika.

Step-by-Step Instructions

1. Preheat the oven:
Set your oven to 375°F (190°C). If you’re using a store-bought pie crust, let it thaw if frozen.

2. Prep the pie crust:
Place the crust in a pie dish and press it down gently. Use a fork to prick a few holes in the bottom. This helps prevent sogginess.

3. Pre-cook the crust (optional but helpful):
Bake the crust for 7–8 minutes without the filling. Let it cool while you prep the rest.

4. Cook the meat and veggies:
In a pan, cook your meat until browned. Drain any grease. If using vegetables, sauté them in a little oil until soft and remove excess moisture.

5. Make the egg mixture:
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and any spices you’re using.

6. Layer the fillings:
Start by sprinkling your meat over the bottom of the crust. Add veggies if using. Then sprinkle the cheese on top.

7. Pour in the egg mixture:
Carefully pour the egg mix over the fillings until just below the crust’s edge. Don’t overflow.

8. Bake the quiche:
Place it in the oven and bake for 35 to 45 minutes, or until the center is set and the top is golden.

9. Cool before slicing:
Let it sit for 10–15 minutes before slicing. This helps the quiche hold its shape.

How to Assemble and Serve

Quiche is all about layering flavors:

1. Start with the base: Crust.
2. Add meat and vegetables.
3. Sprinkle cheese for meltiness.
4. Top with the egg mixture.

Presentation tip: Garnish with chopped parsley or a sprinkle of extra cheese before baking for a golden crust.

Serve with a simple green salad or fresh fruit for a complete meal.

Storage and Make-Ahead Tips

To store:

• Keep leftovers in an airtight container in the fridge for up to 4 days.

To reheat:

• Warm slices in the microwave for 30–45 seconds, or in the oven at 350°F for 10–15 minutes.

To freeze:

• Let the quiche cool completely. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Make-ahead tip:
Assemble the quiche the night before, cover, and refrigerate. Bake it fresh in the morning.

Recipe Variations

Get creative with what you have in your kitchen! Here are some fun twists:

• Crustless Quiche: Skip the crust and bake in a greased dish. Lower in carbs and still delicious.
• Vegetarian Version: Use only sautéed veggies like mushrooms, spinach, and bell peppers.
• Mexican-Inspired: Add taco-seasoned ground beef, pepper jack cheese, and a little salsa.
• Mediterranean Style: Try feta cheese, sun-dried tomatoes, and olives.
• Mini Quiches: Use a muffin tin to make individual servings—great for parties or lunchboxes.

Conclusion

Making a Homemade Savory Meat And Cheese Quiche isn’t just easy—it’s also incredibly satisfying. You get to mix and match flavors, use up leftovers, and create something that feels fancy but doesn’t take a lot of effort. Once you try it, you’ll wonder why you didn’t make it sooner.

Don’t be afraid to play around with different ingredients and make it your own. Whether you’re cooking for your family, hosting a brunch, or just craving something warm and cheesy—this quiche has your back.

FAQs

Q: Can I use milk instead of cream?
Yes! Whole milk works fine, though the quiche will be slightly less rich.

Q: How do I know when my quiche is fully cooked?
Insert a knife into the center—it should come out clean. The center should be firm, not jiggly.

Q: Can I make quiche without a crust?
Absolutely. Just grease your baking dish well and follow the same steps.

Q: What’s the best cheese for quiche?
Cheddar, Swiss, and Gruyère are top choices, but almost any melty cheese works.

Q: Is quiche healthy?
Yes, especially if packed with veggies and made with lean protein. It’s full of protein, vitamins, and calcium.

Q: Can I make this ahead for a brunch party?
Yes. Bake it the day before and warm it up before serving. Or prep the ingredients ahead and bake fresh in the morning.