Meat and Potato Quiche Recipe

Updated April 07, 2025

There are those that consider quiche to be a delicate, light and—dare I say, feminine dish. This quiche goes against many of those traits by setting sausage, kielbasa and bacon in the classic egg custard and pastry crust. Add a few fried potatoes and onions cooked in glorious pork fat and you've got a quiche that would satisfy a lumberjack.

One great trait of this quiche is that it tastes fantastic at room temperature, which makes it a great dish to bring along to potluck brunch, or a picnic. If you're having people over and don't want to do more than start the coffee maker in the morning, you can make this quiche ahead of time and simply put it on the counter (or in a low oven) to come up to room temperature before slicing it into wedges and serving it with a tart green salad and lots of cold beer.

Recipe Details

Meat and Potato Quiche Recipe

Prep 10 mins

Cook 60 mins

Active 20 mins

Cooling and Resting Time 20 mins

Total 90 mins

Makes 1 quiche

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Ingredients

1 recipe easy pie dough for a single crust
1 teaspoon vegetable or canola oil
1 small onion, finely chopped (about 3/4 cup)
1/2 pound bulk pork sausage, broken into small pieces
4 slices bacon (about 4 slices), finely chopped
1/2 kielbasa sausage (about 1/2 an average kielbasa), cut into 1/4 inch pieces
1 russet potato, peeled and cut in to 1/4 inch cubes
8 eggs, beaten
1/2 cup milk
Kosher salt and freshly ground black pepper

Directions

Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and fit into a 10-inch pie plate. Line pie dough with aluminum foil and weigh down with pie weights or beans. Bake until golden brown and set, 15 minutes. Remove from oven and allow to cool. Reduce oven temperature to 375°F.
Heat oil in a large skillet over medium-high heat until shimmering. Add onion, sausage, bacon and kielbasa and cook stirring often until onion is translucent and meats are browned, about 12 minutes. Remove onions and meats from skillet with a slotted spoon, leaving as much fat in the pan as possible.
Place skillet and remaining fat back on heat and add diced potato. Cook, stirring often until potatoes are golden brown, about 10 minutes. Remove potatoes from pan with a slotted spoon and toss with meats.
Scatter meat and potato mixture over baked pie crust. Whisk together beaten eggs and milk, season with salt and pepper and pour over meat mixture. Bake until eggs are puffed and cooked through, about 22 minutes. Allow to rest for 10 minutes before slicing and serving.

Special equipment

10 inch pie plate

Nutrition Facts (per serving)
4449	Calories
281g	Fat
317g	Carbs
163g	Protein

Nutrition Facts
Amount per serving
Calories	4449
% Daily Value*
Total Fat 281g	360%
Saturated Fat 94g	472%
Cholesterol 1872mg	624%
Sodium 7192mg	313%
Total Carbohydrate 317g	115%
Dietary Fiber 19g	69%
Total Sugars 33g
Protein 163g
Vitamin C 67mg	335%
Calcium 624mg	48%
Iron 23mg	127%
Potassium 4793mg	102%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.