Easy Cast Iron Quiche Recipe with a Sourdough Crust

Buttery, flaky crust with colorful veggies surrounded by melty cheese, this truly is the best cast iron quiche recipe. Better yet, all sautéing 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!

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.

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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Tools you may need:

cast iron skillet

food processor

medium bowl

large bowl

cheese grater

sharp knife

whisk

measuring spoons

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)

Classic Pastry Crust:

flour

baking powder

salt

butter

lard

cold water

Sourdough Pastry Crust:

flour

baking powder

salt

butter

lard

discard

cold water (optional)

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.

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.

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.

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.

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.

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 sautéing 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.

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.

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.

Assembling the cast iron quiche:

Spread the sautéd 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.

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.

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.

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.

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!