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Easy Cast Iron Quiche Recipe with a Sourdough Crust

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Buttery, flaky crust with colorful veggies surrounded by melty cheese, this truly is the best cast iron quiche recipe. Better yet, all sautรฉing and baking can be done in one single dish – a cast iron skillet. This basic recipe will be a showstopper for any of your upcoming special occasions or brunch with the family!

cast iron skillet quiche sliced in two pieces, one in the cast iron skillet and the other on a plate

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cast iron skillet quiche sliced in two pieces, one in the cast iron skillet and the other on a plate

Why you will love this cast iron quiche recipe:

  • This quiche recipe is a perfect canvas for your creativity! The meat, cheese, and vegetable options and combinations are endless. Mix and match, swap or remove and you will have a new variety of delicious quiches every time. It’s the perfect vessel to clear out the fridge and use up any leftovers, as well.
  • For breakfast, brunch, lunch, or dinner, cast iron quiche can be eaten any time of the day! It’s such a hearty breakfast and, with a side salad or some fresh fruit, a filling dinner, as well.
  • Quiche can be served fresh from the oven, at room temperature, or even cold. This makes it the perfect dish to cook at home and bring to gatherings and makes for even better leftovers.
slice of cast iron skillet quiche on a plate with a fork

Do you have to cook with a cast-iron skillet?

It is not necessary to make this classic recipe in a cast iron pan. It can be adjusted for a pie plate, but ingredients have been modified to fit a 12′ cast-iron skillet, so you may have enough ingredients to pour into another pie dish.

Do you have to make this quiche with a sourdough crust?

As you might be able to tell, I am a HUGE sourdough fan! Not only do I love the tang that sourdough brings to every new recipe, but I love knowing the health benefits that come with sourdough, as well.

All that being said, you can skip the sourdough crust and still create an absolutely delicious quiche with a classic pie dough. I have included step-by-step directions for both methods below!

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slice of cast iron skillet quiche on a plate

Tools you may need:

cast iron skillet

food processor

medium bowl

large bowl

cheese grater

sharp knife

whisk

measuring spoons

cast iron skillet surrounded by asparagus, shredded cheese, eggs, peppers, salt, bacon, mushrooms and onions

Ingredients:

Quiche:

Pie pastry (see recipes below)

diced onion

crumbled bacon

cheddar cheese

Swiss cheese

large eggs

heavy cream

kosher salt

black pepper

veggies of choice ( I included mushrooms, peppers, and asparagus)

cubed butter, salt, baking powder, flour, discard and salt on a wooden table with measuring cups and spoons

Classic Pastry Crust:

flour

baking powder

salt

butter

lard

cold water

Sourdough Pastry Crust:

flour

baking powder

salt

butter

lard

discard

cold water (optional)

sourdough pie dough in a cast iron skillet

Other homemade breakfast recipes you will love:

Easy Sourdough Bagels

Fluffy Sourdough Pancakes

Homemade Sourdough German Pancake

Sourdough Swedish Pancakes

How to make the flaky pastry – two different ways!

Before you begin this recipe, place lard in the freezer for at least 10 minutes to chill.

Next, put dry ingredients in the food processor.

flour, butter, lard and salt in a food processor

Cut the cold/frozen butter into cubes. Place cubed butter and lard in the food processor.

Mix on dough or low setting until the mixture looks crumbly, about 30 seconds.

crumbled pie dough in a food processor

If you are making the classic pie dough, add ice water (1 T at a time!) to the food processor and mix. Keep adding 1 T of water and mixing for 10-second increments until the dough is formed.

If you are doing the sourdough method, add discard to the food processor and mix until it forms into a dough. If it does not come together after mixing for at least 30 seconds, then you will need to add ice-cold water (1 T at a time!). Keep adding 1 T of water and mixing until the dough is formed.

sourdough pie dough formed in a food processor

Once the pie dough is formed, remove the dough from the food processor and roll it into a ball. Cover it with plastic wrap and put it in the refrigerator to chill for at least 1 hour.

a ball of sourdough pie dough

How to make this Cast Iron Quiche Recipe:

Preparing the meat:

First, remove sliced bacon from the refrigerator and bring it to room temperature.

Place 4-5 slices of bacon in the cold cast iron pan. This ensures even cooking and for all the fat to render.

Fry for 2 minutes on one side, flip to the other side, and continue cooking for an additional 1-2 minutes.

bacon frying in a cast iron skillet

Continue to flip every minute for even cooking.

Remove bacon once cooked to your liking and place it on a rimmed baking sheet with a paper towel.

Repeat the steps for the remaining batches.

Once you’ve cooked all the bacon slices, pour the bacon fat into a glass measuring cup to use for sautรฉing your veggies. You won’t want to miss the wonderful flavor it gives!

Preparing the veggies:

Next, pour a small amount of the bacon fat you saved to cover the bottom of the cast iron skillet. Saute 1/2 an onion until translucent (about 5 minutes). Remove onions from the cast iron pan and place them in a small bowl.

Saute any additional crunchy vegetables (bell peppers, asparagus, broccoli, mushrooms, etc) until they are slightly soft. Pour additional bacon fat into the cast iron as needed.

asparagus sauteing in a cast iron skillet

Once all meats and vegetables have been prepped and removed from the cast iron, turn off the stove and allow the cast iron skillet to cool slightly.

Preheat oven to 425 degrees.

Preparing the pastry:

Remove pastry dough from the fridge. Flour your work surface and the rolling pin slightly so the pie dough won’t stick. Roll the pie dough until about 1/8 of an inch thick.

pressing sourdough pie crust into the side of a cast iron skillet

Carefully roll the dough over the rolling pin and transfer it into a cast iron skillet. Press the dough into the sides of the pan and cut the overhanging edges of the dough with a sharp knife.

Preparing the egg mixture:

In a large mixing bowl, beat the eggs, heavy cream, salt, and pepper together.

heavy cream and egg mixture in a glass bowl, surrounded by cracked egg shells

Assembling the cast iron quiche:

Spread the sautรฉd onions, crumbled bacon, and any vegetables you prepped evenly on the bottom of the pie crust.

Sprinkle 2 cups of the shredded cheese on top.

bacon, veggies and shredded cheese in the bottom a cast iron skillet

Pour the egg mixture over the meat, cheese, and veggies.

Sprinkle the remaining shredded cheese.

Carefully place the cast iron quiche on the middle oven rack.

egg mixture poured on top of veggies, bacon and shredded cheese in a cast iron skillet

Bake the quiche for 15 minutes at 425 degrees, then reduce oven temperature to 300 degrees and cook for another 75 minutes. Check to see if the quiche is cooked by placing a knife in the center of the quiche. If the knife comes out dirty, cook for an additional 10-15 minutes. If the knife comes out clean, it’s ready to eat!

I will also put a piece of tin foil over the quiche after an hour of baking, so the cheese doesn’t get too brown.

Allow 10 minutes to cool before slicing it up to serve.

cast iron skillet quiche on a wire rack

Variations for this cast iron quiche recipe:

Meat: Not a fan of bacon for your ideal quiche? No problem! Swap out crumbled bacon bits for cooked breakfast sausage, chopped ham, or even deli ham!

Cheese: For this recipe, I used a combination of shredded sharp cheddar cheese and Swiss cheese, but these are just suggestions. Monterey jack, Dubliner, or Gruyere cheese would be just as delicious. Want more cheese? Sprinkle the top with a cup of parmesan cheese or feta cheese for a nice sharp tang.

Vegetables: One of my favorite things about this cast iron quiche recipe is that it is so versatile! It’s the perfect dish to mix and match your favorite veggie combinations, plus it’s a great way to clean out the fridge! I personally love mine packed with veggies like diced onion, mushrooms, bell peppers, and asparagus, but fresh spinach, green onion, broccoli, and cherry tomatoes would be just lovely. The possibilities are endless.

Piece of quiche on a fork above a slice piece of cast iron skillet quiche on a plate

Storing and Reheating Cast Iron Quiche:

Place leftover quiche in an airtight container for up to 3 days.

This quiche is just as flavorful eaten cold, but if you prefer to reheat it, put it in the oven at 350 degrees for 10-15 minutes or pop it into the microwave, cooking it for 30-second intervals until it is heated through.

Notes:

  • Make this recipe perfect for the keto diet by omitting the crust and baking only the filling to make a crustless quiche recipe!

Happy baking!

cast iron skillet quiche sliced in two pieces, one in the cast iron skillet and the other on a plate
cast iron quiche sliced and served on a plate, while to rest is in the cast iron skillet

Cast Iron Quiche Recipe with a Sourdough Crust

Yield: 12-inch cast iron skillet
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Buttery, flaky crust with colorful veggies surrounded by melty cheese, this truly is the best cast iron quiche recipe. Better yet, all sautรฉing and baking can be done in one single dish - a cast iron skillet. This basic recipe will be a showstopper for any of your upcoming special occasions!

Want To Save This Recipe?

Enter your email below, and weโ€™ll send it straight to your inbox! Plus, youโ€™ll get my newest sourdough recipes and best tips every week!

Ingredients

Quiche

  • 1 pie pastry (see recipes below)
  • 1/2 onion, diced
  • 2 cups cheddar cheese
  • 2 cups Swiss cheese
  • 6 large eggs
  • 3 cups heavy cream
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 cups veggies of choice
  • 15 bacon slices, crumbled

Sourdough Pastry Crust

  • 1 3/4 cup flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 stick cold butter, cubed
  • 1/3 cup lard
  • 1/2 cup discard
  • 2 T ice water (optional)

Classic Pastry Crust

  • 2 1/4 cup flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 stick cold butter, cubed
  • 1/3 cup lard
  • 1/4 cup ice water

Instructions

Sourdough & Classic Pie Pastry:

1. Before you begin this recipe, place 1/3 cup of lard in the freezer for at least 10 minutes to chill.

2. Next, put dry ingredients in the food processor.

3. Cut the stick of frozen butter into cubes. Place cubed butter and lard in the food processor.

4. Mix on dough or low setting until the mixture looks crumbly, about 30 seconds.

If you are making the classic pie dough, add ice water (1 T at a time!) to the food processor and mix for 30 seconds increments. Keep adding 1 T of water and mixing until the dough is formed.

If you are doing the sourdough method, add discard to the food processor and mix until it forms into a dough. If it does not come together after mixing for at least 30 seconds, then you will need to add ice-cold water (1 T at a time!). Keep adding 1 T of water and mixing until the dough is formed.

5. Once the pie dough is formed, remove the dough from the food processor and roll it into a ball. Cover it with plastic wrap and put it in the refrigerator to chill for at least 1 hour.

Preparing the meat:

1. First, remove 15 slices of bacon from the refrigerator and bring it to room temperature.

2. Place 4-5 slices of bacon in the cold cast iron pan. This ensures even cooking and for all the fat to render.

3. Fry for 2 minutes on one side, flip to the other side, and continue cooking for an additional 1-2 minutes.

4. Continue to flip every minute for even cooking.

5. Remove bacon once cooked to your liking and place it on a rimmed baking sheet with a paper towel.

6. Repeat the steps for the remaining batches of bacon.

7. Once you've cooked all the bacon slices, pour the bacon fat into a glass measuring cup to use for sautéing your veggies. You won't want to miss the wonderful flavor it gives!

Preparing the veggies:

1. Next, pour a small amount of the bacon fat you saved to cover the bottom of the cast iron skillet. Saute 1/2 an onion until translucent (about 5 minutes). Remove onions from the cast iron pan and place them in a small bowl.

2. Saute any additional crunchy vegetables (bell peppers, asparagus, broccoli, mushrooms, etc) until they are slightly soft, about 3 cups of cooked veggies. Pour additional bacon fat into the cast iron as needed.

3. Once all meats and vegetables have been prepped and removed from the cast iron, turn off the stove and allow the cast iron skillet to cool slightly.

4. Preheat oven to 425 degrees.

Preparing the pastry:

1. Remove pastry dough from the fridge. Flour your work surface and rolling pin slightly so the pie dough won't stick. Roll the pie dough until about 1/8 of an inch thick.

2. Carefully roll dough over the rolling pin and transfer into a cast iron skillet. Press the dough to the sides of the pan and cut the edges of the dough with a sharp knife. Poke the dough with a fork a few times to help with even baking.

Preparing the egg mixture:

1. In a large mixing bowl, beat 6 eggs, 3 cups of heavy cream, 3/4 tsp salt, and 1/4 tsp pepper together. Set to the side.

Assembling the cast iron quiche:

1. Spread the sautéd onions, crumbled bacon, and vegetables you prepped evenly on the bottom of the pie crust.

2. Sprinkle 2 cups of the cheese on top.

3. Pour the egg mixture over the meat, cheese, and veggies.

4. Sprinkle the remaining 2 cups of cheese on top.

5. Carefully place the cast iron quiche on the middle oven rack.

6. Bake the quiche for 15 minutes at 425 degrees, then reduce oven temperature to 300 degrees and cook for another 75 minutes. Check to see if the quiche is cooked by placing a knife in the center of the quiche. If the knife comes out dirty, cook for an additional 10-15 minutes. If the knife comes out clean, it's ready to eat!

7. I will also put a piece of tin foil over the quiche after an hour of baking, so the cheese doesn't get too brown.

8. Allow 10 minutes to cool before slicing it up to serve.

Notes

  • Make this recipe perfect for the keto diet by omitting the crust and baking only the filling to make a crustless quiche recipe!
  • This quiche is just as flavorful eaten cold, but if you prefer to reheat it, put it in the oven at 350 degrees for 10-15 minutes or pop it into the microwave, cooking it for 30 second intervals until it is heated through.

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16 Comments

  1. I love recipes that use cast iron! I recently started making homemade pizza in my cast iron skillets and the crust is so much better than using a regular pizza pan.
    I can’t wait to try this quiche recipe in my cast iron!

      1. This quiche looks so good, my mouth is watering! Iโ€™ve never tried making one in a cast iron skillet, Iโ€™m intrigued!

  2. This sounds amazing! I have so many veggie combinations I want to try. Have you ever tried a long ferment with the sourdough crust?

  3. I have been looking for a good sourdough pie crust recipe and this is perfect. So few recipes use lard these days. Canโ€™t wait to try it, thank you!

  4. i’ve been making this quiche on repeat- it’s SO good. i’ve gotten a few “this is the best quiche i’ve ever had” comments and it’s true! i’ve started to use 2 cups whole milk / 1 cup heavy cream- and it’s worked out great. thanks for the recipe.