If you love the sweet and savory flavors of pulled pork you must try this breakfast or dinner recipe! This crowd-pleasing quiche recipe is made with leftover pulled pork, caramelized onions, cheddar, and herbs. It features a homemade double pie crust baked in a 9 x 13 pan.
We recently slow cooked pork tenderloins and made the BEST slow cooker pork. The trick was to cook it on low for 8 hours with spices and one cup of broth. Once it hit the 8-hour mark, I removed the extra broth, form shredded the pork, and then tossed it with BBQ sauce. This produced the most tender, delicious pulled pork around. It fed our family for three meals, and I still had extra leftovers. I have made pulled pork nachos before and tacos, but never a pulled pork quiche–that sounded perfect!
Why You’ll Love this Quiche Recipe
Flavor Combination: Pulled pork is a savory and flavorful ingredient, and it pairs well with the richness of eggs and cheese in a quiche. If you used BBQ in your pulled pork–which we hope you did, the sweetness adds a lovely flavor.
Versatility: This recipe is a fantastic way to use leftover pulled pork. It is a creative and delicious way to transform leftovers into a whole new dish which we can always appreciate. Having a larger family means we need to get creative in the kitchen and this checks the boxes.
Easy to Make: A 9×13 pan quiche is perfect for feeding a crowd, and it is simple to prepare. You can use a store-bought pie crust to save even more time, but I love my go-to quiche dough recipe.
Great for Brunch or Potlucks: Quiche is a classic brunch or potluck dish, and the pulled pork version is sure to be a hit with everyone. It is hearty and satisfying, making it a great option for any meal.
Pulled Pork Quiche Ingredients
Pulled Pork – We used leftover slow cooker BBQ pulled pork. You can use premade pulled pork, leftover, or a substitute like precooked bacon or ham.
Cheese – This recipe features 1 1/2 cups of shredded chedder cheese which pairs so well with the sweet and savory flavors.
Onions – We used one, large vidalia onion which we caramelized with 2 tablespoons of butter in a skillet.
Spices – I used salt & pepper to season the egg mixture.
Eggs – There is nothing like farm-fresh eggs. I used 12 large, fresh eggs but this recipe could have benefited from 14 eggs so use your judgement if your eggs are on the smaller side.
Milk – You can use heavy cream, light cream or half and half as well. I had a lot of whole milk to use on-hand.
Herbs – I recently dehydrated fresh herbs from my garden which include basil, parsley, oregano, and cilantro. This blend was delicious and has such a vibrant flavor. You can use your favorite spices or premade Italian herbs.
Homemade Quiche Pie Crust Recipe
All-purpose Flour – This is the foundation of the crust, providing structure and stability.
Salt – Enhances the flavor of the crust. A pinch is all you need!
Unsalted Butter – This is what creates the flakiness in the crust. Cold, cubed butter forms pockets of fat when cut into the flour. As the crust bakes, the water in the butter evaporates, creating steam that pushes apart the dough layers, resulting in a light and flaky texture.
Ice Water – Binds the ingredients together while keeping the butter cold. Cold butter is crucial for flakiness, so ice water helps maintain that temperature.
How to Make Quiche in a 9 x 13 Pan
Quiche Crust:
In a food processor, whisk together flour and salt. Add in the cold butter and pulse. Slowly add in one tablespoon of ice water. You will need between 4-5 tablespoons. Once the dough forms and pulls into one ball it is perfect. The dough should feel like soft playdough and not be sticky. If it is sticky add a tablespoon of flour in increments until it is no longer sticky.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes; repeat to make the second crust as this recipe requires a double pie crust recipe to line the full 9 x 13 pan.
While the dough chills, preheat your oven to 375°F (190°C).
On a lightly floured surface,roll out the chilled dough and transfer it to the pan. I wasn’t able to make my crust look beautiful but hopefully, you all can crimp yours better!
Filling:
In a large bowl, whisk together eggs, milk or cream, herbs, salt, and pepper.
Layer your chosen fillings (cooked and chopped) into the prepared crust.
Pour the egg mixture over the fillings, ensuring everything is evenly distributed.
Sprinkle with shredded cheese for a cheesy topping.
Bake the quiche for 45-55 minutes, or until the center is set and a knife inserted comes out clean. The crust should be slightly golden brown.
Let the quiche cool slightly before slicing and serving. You can enjoy it warm or at room temperature.
FAQS
Can I make a quiche without a crust?
Absolutely! Crustless quiche is a great option for those following a low-carb diet or wanting a quicker version. Simply follow the recipe instructions for the filling, bake it in a greased 9×13 pan, and enjoy!
What are some good filling ideas?
Meats: Cooked and chopped sausage, ham, bacon, shredded chicken, or crumbled chorizo.
Vegetables: Sauteed onions, peppers, mushrooms, spinach, broccoli, or asparagus.
Cheeses: Gruyere, Swiss, Cheddar, Monterey Jack, or goat cheese.
Do I need to pre-cook the fillings?
It’s generally recommended to pre-cook meats and some vegetables (like broccoli) to ensure they are fully cooked through by the time the quiche is done. Leafy greens and softer vegetables like tomatoes can be added raw.
How long does it take to bake a quiche in a 9×13 pan?
The baking time can vary depending on the thickness of your quiche and your oven. It typically takes between 45-55 minutes, or until the center is set and a knife inserted comes out clean.
Can I freeze quiche?
Yes! Once the quiche has cooled completely, wrap it tightly in plastic wrap and then aluminum foil. Frozen quiche can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I get a crispier crust?
If you want an extra crispy crust, pre-bake it for 10 minutes at 375°F (190°C) before adding the filling.
Storing Leftovers
Leftover quiche can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before reheating. We like to use our FoodSaver for best results.
More Quiche Recipes to Try Today
- Tomato Feta Quiche
- Broccoli Tomato Quiche
- Thanksgiving Leftovers Quiche
- Caramelized Onion and Mushroom Quiche
- Ham & Potato Quiche
Pulled Pork Quiche in a 9 x 13 Pan
Equipment
- 9 x 13 baking pan
- food processor
- Measuring cups and spoons
- oven adjusted to the center rack position
- refrigerator
Ingredients
Quiche Crust *Needs to be doubled. Can double in one batch if your food processor is large enough.
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ⅔ cup unsalted butter 10¾ tablespoons, cubed, chilled
- 4-5 tablespoons ice water
Quiche Filling
- 1 large vidalia onion
- 2 tablespoons unsalted butter
- 12 jumbo eggs *add two more for standard-sized eggs
- 1 cup whole milk *can also use heavy cream, half, and half, or light cream
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups pulled pork
- 1½ cups cheddar cheese
Instructions
Quiche Crust
- In a food processor, whisk together flour and salt. Add in the cold butter and pulse. Slowly add in one tablespoon of ice water. You will need between 4-5 tablespoons.
- Once the dough forms and pulls into one ball it is perfect. The dough should feel like soft playdough and not be sticky. If it is sticky add a tablespoon of flour in increments until it is no longer sticky.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes; repeat to make the second crust as this recipe requires a double pie crust recipe to line the full 9 x 13 pan.
- While the second ball of dough is completed and is chilling, preheat your oven to 375°F (190°C).
- On a lightly floured surface,roll out the chilled dough and transfer it to the pan. I wasn’t able to make my crust look beautiful but hopefully, you all can crimp yours better!
Quiche Filling
- In a large bowl, whisk together eggs, milk or cream, herbs, salt, and pepper.
- Layer your chosen fillings (cooked and chopped) into the prepared crust.
- Pour the egg mixture over the fillings, ensuring everything is evenly distributed.
- Sprinkle with shredded cheese for a cheesy topping.
- Bake the quiche for 45-55 minutes, or until the center is set and a knife inserted comes out clean. The crust should be slightly golden brown.
- Let the quiche cool slightly before slicing and serving. You can enjoy it warm or at room temperature.
Lubna says
I made this with beef and this turned out super, Thank you for this wonderful recipe.
Sisley says
We had a lot of leftovers and they were perfect for this. A fab recipe.
Elisa says
Love this Pulled Pork Quiche in a 9 x 13 Pan recipe, perfect for big gatherings, I will make it for vacations. Looks delicious! Thanks for sharing :)
DK says
I never thought to put pulled pork in a quiche, but this recipe really works! I love the rich meatiness of the pork combined with the creaminess of the egg!
Chris says
Love this. It is a great way to use some of our leftover pulled pork from our BBQ competitions. Great flavor and easy to make.
Justine says
OMG – pulled pork quiche….brilliant! This was beyond delicious!
Anjali says
I made this quiche when we had some friends over for brunch this weekend and it was a huge hit! The crust was flaky and delicious, and the filling was savory and hearty!