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.

1. 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.
2. Add Cold Water: Drizzle in cold water, one tablespoon at a time, until the dough comes together.
3. Chill the Dough: Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
4. 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

Smoked Deviled Eggs

Make Ahead Sausage Egg Cups

Smoked Eggs “In A Boat”

Homemade McDonalds Breakfast Burritos

Sheet Pan Breakfast Burritos