Coach Richelle’s Carnivore Quiche
Rich, custardy, and surprisingly sturdy, Coach Richelle’s Carnivore Quiche is a brilliant way to enjoy a “pastry-free” savory tart that feels like a decadent brunch staple. By using a clever meat-based crust and a high-fat egg filling, this quiche delivers a luxurious mouthfeel without a single gram of flour. It’s a nutrient-dense, “set it and forget it” meal that is just as delicious cold the next day as it is fresh out of the oven.
How do you make a “crust” out of meat? There are two popular ways to build the foundation for Richelle’s quiche:
- The Sausage Press: Press raw ground breakfast sausage or ground beef into the bottom and sides of a pie dish, creating a thin, even layer. Pre-bake this at 375°F for 10 minutes to set the “crust” before adding the liquid.
- The Bacon Lattice: Line the pie dish with overlapping strips of bacon. This creates a salty, smoky “shell” that holds the egg custard perfectly.
What is the secret to a silky, carnivore-style custard? The “Richelle Ratio” focuses on high fat for maximum creaminess. Instead of just eggs, use a blend of 6 to 8 large eggs whisked with 1 cup of heavy cream or full-fat sour cream. For a deeper flavor, whisk in a tablespoon of melted butter or a splash of beef bone broth.
What should I add to the filling? To keep the texture interesting, fold in pre-cooked animal proteins. Diced ham, crispy bacon bits, leftover shredded steak, or crumbled sausage all work beautifully. If you tolerate dairy, adding a generous amount of shredded Gruyère or sharp cheddar provides that classic quiche “pull” and a savory, golden top.
How do I prevent the quiche from getting “watery”? Eggs release moisture if overcooked or if the added meats have too much water. Always pre-cook your meat “add-ins” to render out the fat and moisture before folding them into the egg mixture. This ensures the quiche sets into a firm, sliceable custard rather than a spongy mess.
What temperature and time setting works best? Bake the quiche at 350°F for 35 to 45 minutes. You are looking for the edges to be set and the center to have just a slight, “jello-like” jiggle. The top should be a beautiful light golden brown.
The Golden Rule: The “Set” Period Like a meatloaf, a quiche needs time to settle. Let it rest for at least 10–15 minutes before slicing. This allows the proteins to firm up so you get those clean, professional-looking wedges when you serve it.
Do you want to use a savory sausage crust for a “bready” texture, or are you leaning toward a crispy bacon-lined shell?
Coach Richelle’s Carnivore Quiche
Ingredients
- 3 strips bacon diced into bits
- 2 lbs ground beef
- 1 teaspoon salt plus an optional 1/4 teaspoon for the egg mix
- 1 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- 1/4 teaspoon black pepper optional
- 1/2 –3/4 cup cheese freshly grated (cheddar or swiss recommended)
- 6 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup sour cream
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Crisp the Bacon: In a large skillet over Medium-High heat, cook the bacon bits for about 5–7 minutes until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a small bowl and set aside.
- Brown the Beef: In the same skillet with the bacon fat, add the 2 lbs of ground beef. Cook over Medium-High heat, breaking the meat apart with a spatula until it is well-minced and no longer pink.
- Season: Add the 1 teaspoon of salt, garlic powder, onion powder, and pepper to the beef. Stir well and cook for another 1–2 minutes to incorporate the flavors. (If you chose to double the bacon, stir half of it into the beef now).
- Layer the Base: Transfer the seasoned beef into a 9x9-inch ceramic or glass baking dish, spreading it into an even layer.
- Add Cheese: Sprinkle the grated cheese evenly over the top of the warm meat.
- Prepare Custard: In a medium mixing bowl, whisk together the 6 eggs, 1/2 cup heavy whipping cream, and 1/4 cup sour cream until completely smooth. Add an additional 1/4 teaspoon of salt to this mixture if desired.
- Assemble: Carefully pour the egg mixture over the meat and cheese layer, ensuring it reaches the corners of the dish. Top the surface with the reserved crispy bacon bits.
- Bake: Place the dish on the center rack of the oven. Bake at 400°F for 25 minutes or until the eggs are set and the top is a beautiful golden brown.
- Serve: Serve hot, optionally topped with an extra dollop of sour cream.
- Storage: Store remaining portions in an airtight container in the refrigerator for up to 7 days. Reheat individual squares in the oven or air fryer at 350°F to maintain the texture.
