- March 17, 2025
- Breakfast
Cast Iron Quiche Recipe
This cast iron quiche recipe features a flaky, buttery crust and a rich, creamy filling baked to perfection in a cast iron skillet for even cooking and a crisp, golden edge. Packed with eggs, cheese, and your favorite meats or veggies, this easy quiche is perfect for breakfast, brunch, or meal prep!
Quiche is one of those dishes that feels fancy but is surprisingly easy to make. With a rich, creamy filling nestled inside a flaky crust, it’s the perfect dish for breakfast, brunch, or even a light dinner. Using a cast iron skillet takes this classic recipe to the next level by ensuring an evenly cooked crust with a perfectly golden brown bottom. If you’re looking for an easy quiche recipe, this cast iron quiche recipe is just what you need!
Why This Recipe Works
- Perfect Crust: Baking in a cast iron pan ensures the bottom of the pie crust stays crisp and flaky rather than soggy.
- Versatile Filling: This recipe is a great way to use up leftovers—meat, cheese, and veggies all work well in a quiche.
- One-Pan Convenience: A cast iron skillet goes from medium heat stovetop sautéing to a preheated oven, cutting down on extra dishes.
Supplies Needed
- Cast iron skillet (10-inch)
- Rolling pin (for the crust)
- Food processor or pastry cutter
- Large mixing bowl
- Whisk
- Parchment paper and pie weights
- Plastic wrap (for chilling dough)
- Paper towel (for greasing pan)
Ingredients
For the Crust:
- Pie dough (homemade or store-bought)
- Cold water and butter for flakiness
- All-purpose flour and teaspoon salt for structure
Quiche Filling:
- Large eggs and heavy cream (or whole milk) for a creamy base
- Shredded cheese (such as cheddar cheese, mozzarella, gruyère cheese, or Monterey Jack)
- Salt, pepper, and garlic powder for seasoning
- Green onions, diced onions, or fresh spinach for added flavor
Filling Options:
Use a variety of your favorite meats and veggies to add to your quiche. I love a pepperoni pizza quiche (pictured) and have included a variety of other combinations below.
Homemade Pie Crust
Making your quiche crust is easier than you think and results in a deliciously flaky crust.
- Mix the Dough: In a food processor or large bowl, combine flour and a teaspoon of salt. Add cold butter, pulsing until it resembles coarse crumbs.
- Add Cold Water: Drizzle in cold water, one tablespoon at a time, until the dough comes together.
- Chill the Dough: Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll Dough & Blind Bake: On a floured surface, roll the dough out and press it into the cast iron skillet. Line with parchment paper, add pie weights and bake at 375°F oven temperature for 15 minutes. Remove weights and bake until a brown crust forms.
Tips For Making Quiche
- Use Fresh Ingredients: Fresh eggs, high-quality dairy, and fresh veggies make a difference.
- Blind Baking: This prevents a soggy bottom of the pie crust.
- Don’t Overfill: Leave some space so the egg mixture can expand without spilling over the edge of the pan.
- Let it Cool: Letting the quiche cool for 10–15 minutes before slicing helps it set.
Filling Combinations
While the pepperoni pizza variation is delicious, here are some other spinach quiches and savory options:
- Quiche Lorraine: Bacon fat, Swiss cheese, and white onion
- Vegetarian: Fresh spinach, cherry tomatoes, and gruyère cheese
- Breakfast Quiche: Hash browns, cheddar cheese, and diced onions
- Crustless Quiche: Skip the pie dough and pour the egg mixture directly into a greased cast iron pan
What To Serve It With
Quiche pairs well with light, fresh sides. Here are some personal favorite pairings:
- Fresh fruit like berries or citrus
- Green salad with olive oil dressing
- Hash browns or these crispy duck fat potatoes
- A side of bacon or sausage
Storing and Reheating
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Use a toaster oven or bake at medium-low heat in a preheated oven for the best texture.
- Freezing: Wrap slices in aluminum foil and freeze for up to 3 months. Reheat directly from frozen.
More Recipes To Try
Homemade McDonalds Breakfast Burritos
Cast Iron Quiche Recipe
Equipment
- 10 inch Cast Iron Skillet
Ingredients
Homemade Pie Crust (optional)
- 1.25 cups Flour
- 1/2 tsp Salt
- 1/2 cup Butter very cold
- 3-4 tbsp Ice Water
Base Quiche Filling
- 6 Eggs
- 1 cup Half and Half or heavy cream
- 1 cup Mozzarella Cheese shredded
- 1 tsp Salt
- 1/2 tsp Black Pepper
Pepperoni Pizza Variation
- 12 slices Pepperoni
- 1/2 tsp Italian Seasoning
- 1/4 tsp Red Pepper Flakes
Instructions
Homemade Pie Crust
- Preheat oven to 375°F. and set a 10" cast iron pan to the side.
- In a food processor or bowl, mix flour and salt. Add the cold diced butter and pulse (or cut in with a pastry cutter) until it looks like coarse crumbs.
- Drizzle in ice water, 1 tablespoon at a time, mixing until the dough just comes together to form a ball.
- Gently flatten into a disk, and place the disk between two sheets of parchment paper. Roll out the dough into a large circle, about 1/4 inch thick.
- Roll Carefully transfer the dough and press it into a 10-inch cast iron skillet. Trim excess and crimp the edges.
- Place the entire cast iron skillet with the dough inside into the freezer to chill for 20 minutes. Then remove from the freezer to be par-baked.
- Line the crust with parchment paper and fill with pie weights (or dried beans).
- Bake for 15 minutes, then remove the weights and parchment.
- In a bowl, whisk together the eggs, half and half, salt, and pepper. Stir in any desired cheese, meat, or sautéed veggies (if adding the pepperoni, wait to top after the egg mixture has been added).
- Pour the filling into the partially baked crust in the cast iron skillet.
- Reduce the oven temperature to 350°F and bake the quiche for 35–45 minutes, until the center is just set but slightly jiggly. The top should also puff up and be a nice golden brown.
- Let cool for 10–15 minutes before slicing. Serve and enjoy!
Notes
- Quiche Lorraine: Bacon fat, Swiss cheese, and white onion
- Vegetarian: Fresh spinach, cherry tomatoes, and gruyère cheese
- Breakfast Quiche: Hash browns, cheddar cheese, and diced onions
- Crustless Quiche: Skip the pie dough and pour the egg mixture directly into a greased cast iron pan