This pork quiche uses seasoned ground pork cooked into an egg-and-cream custard inside a pastry shell. It feeds four to six people from one pan, reheats well, and costs less than most brunch centerpieces. If you have eggs, cream, and a pound of ground pork, you have most of what you need.
The short version of why this works
Two things matter most here. First, cook the ground pork fully before it goes into the shell — ground pork must reach an internal temperature of 160°F (71°C), and the oven bake alone won’t reliably get you there. Browning it in a skillet first also drives off excess moisture, which is what keeps the custard from turning watery. Second, don’t rush the bake. The custard sets from the outside in, so pulling the quiche when the center still has a slight wobble (but is no longer liquid) gives you a tender, sliceable result. Another five minutes in the oven and you’re eating scrambled eggs in a crust.
Make-ahead notes
The fully baked quiche keeps in the fridge, covered, for up to 3 days. Reheat individual slices in a 325°F (160°C) oven for about 12 minutes, or in a skillet over low heat with a lid on — both methods keep the crust from going soggy in a way the microwave won’t. For longer storage, freeze the baked quiche (whole or sliced) for up to 2 months; thaw overnight in the fridge before reheating. You can also cook and season the ground pork filling up to 2 days ahead and refrigerate it separately, which cuts the day-of assembly to about 10 minutes.
If something goes sideways
- Soggy bottom crust: This usually means the pork released liquid into the shell. Make sure you drain the cooked pork well and let it cool slightly before adding it to the custard mix. A quick blind-bake of the shell for 10 minutes before filling also helps.
- Custard won’t set in the middle: Your oven may run cool. Give it an extra 8–10 minutes and tent the top loosely with foil if the surface is already browned. A toothpick inserted near the center should come out clean.
- No heavy cream in the house: Use whole milk for a lighter custard, or half-and-half if you have it. The texture will be slightly less rich but still sliceable. Avoid skim milk — the custard can turn rubbery.
- Filling tastes flat after baking: Egg and cream mute seasoning. Season the pork more aggressively than you think you need to before it goes in — salt, pepper, and any herbs should be noticeable at the tasting stage, not subtle. Skip the garnish on top — not worth the extra dish.
- Crust shrinks down the sides during baking: The pastry wasn’t chilled long enough after lining the tin. Next time, refrigerate the lined shell for at least 20 minutes before filling. If it’s already shrunk, just fill it anyway — the quiche will still taste fine, it’ll just be shallower.
Perfect Pork Quiche Recipe
Ingredients
Quiche Crust Ingredients
2 cups all purpose flour (plain flour Australia and UK)
¾ cup butter - at room temperature
¼ cup sugar (white sugar)
½ cup icing sugar
½ cup almonds - ground
1 large egg
1 pinch salt
Quiche Filling Ingredients
2 tablespoons olive oil
2 pounds ground pork (minced pork)- 12 large egg
¾ cup milk
½ cup goat cheese
1 green onions (scallions or green shallots) - finely chopped
1 handful cherry tomatoes - sliced
Instructions
Quiche Crust Instructions
- Mix all ingredients in a large bowl using a wooden spoon or your hands. Knead together until the dough sticks together and forms a uniform mixture.
- Separate into two halves and wrap each half in its own saran wrap. Refrigerate for a minimum of 30 minutes (the longer, the better!). On a large floured piece of parchment paper, roll out one of the halves of dough into a round shape that will fit your quiche dish (mine was 8 inches in diameter and 3 inches deep with a removable bottom so that the quiche can come out easily).
- Make sure there are no holes in your crust as the filling will leak through (yes, I have done it, it's messy to fix). If there are holes in your crust that's okay, especially with gluten-free crust, I find there is a big learning curve in regards to rolling out the dough; it's extra finicky. Place a baking sheet underneath your quiche while it bakes. Eventually it cooks enough and stops leaking through your quiche pan. Put the quiche dish with the dough into the freezer for a minimum of 1 hour.
Quiche Filling Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Approximately ten minutes before you are ready to remove your crust from the freezer, heat your olive oil in a pan over medium heat (if using).
- I tend not to use olive oil when sautéing my pork as I feel that it extracts its own juices sufficiently. Cook pork and remove pan from heat just before they are done (it shouldn't take too long as they are cut up). Place pork on a paper towel to remove excessive grease.
- Remove your quiche crust from the freezer and place parchment paper inside the middle of it followed by something heavy to keep its shape. I have been using oven-proof pot lids (nothing crazy heavy though). Bake for 10 minutes.
- While your crust is baking, whisk your eggs well. They should be a consistent colour and texture.
- Once your eggs reach a smooth consistency, slowly add in milk while still whisking; if you're a milk and egg person, go ahead and add it all, if you're not, I'd stop at approximately 1/2 of a cup of milk. Your egg and milk mixture should be smooth and consistent.
- Once the first ten minutes of baking your crust is completed, place your nearly fully cooked pork, goat cheese, and approximately 3/4 of your cherry tomatoes at the bottom of your crust.
- Then, pour your whisked egg mixture into the crust. Do not fill your quiche up all the way, be sensible depending on the depth of pan you use, as the eggs will rise a little bit. Bake for approximately 30 to 45 minutes, depending on the size of the quiche pan you used. You will know it's done by shaking the quiche a little bit; when the centre still moves as if it were a liquid, it is not done, if it moves like jell-O you can take it out of the oven.
- About ten minutes before your quiche is done, sprinkle your chopped scallions and cherry tomatoes on top.
- Let stand at least 10 minutes before serving.
Nutrition
Your questions, answered
Can I use breakfast sausage instead of plain ground pork?
Yes, and it works well. Breakfast sausage is already seasoned, so reduce or skip any added salt and herbs in the recipe. Just make sure it still reaches 160°F (71°C) in the pan before it goes into the shell.
What cheese can I substitute if I don’t have the one listed?
Any semi-hard melting cheese works — cheddar, Gruyère, Monterey Jack, or even a mild Swiss. Avoid very wet fresh cheeses like ricotta on their own; they add moisture that can make the custard loose.
Can I use a store-bought frozen pie shell?
Absolutely — it’s a practical swap that saves real time. Let it thaw just enough to handle without cracking, then blind-bake it for 8–10 minutes before adding the filling so the base firms up.
How do I know the quiche is done without a thermometer?
Give the pan a gentle shake — the outer two-thirds should be set and only the very center should have a slight jiggle. A knife inserted about an inch from the center should come out clean; if it’s wet, give it another 5 minutes and check again.
Try these next
- Cumberland Sausage Mince Pie
- Sweet Savory Scotch Eggs
- Savory Pork Apple Pasties
- Mediterranean Lamb Feta Pie
