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–+ servings
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

By McKenna Pulda
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 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!
5 from 7 votes
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Equipment

Ingredients

Quiche

  • 1 sourdough discard pie curst
  • 1/2 onion diced
  • 2 cups cheddar cheese freshly shredded
  • 2 cups Swiss cheese freshly shredded
  • 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

Instructions

Sourdough Pie Crust:

  1. Prepare my sourdough pie crust recipe through step 7, but don't divide into two dough balls. Wrap the dough as one dough ball. Then, follow the instructions below.
    1 sourdough discard pie curst

Preparing the meat:

  1. First, remove the bacon from the refrigerator and bring it to room temperature, about 10-15 minutes.
    15 bacon slices
  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 1-2 Tablespoons of the bacon fat you saved to cover the bottom of the cast iron skillet. Saute the diced onion until translucent (about 5 minutes). Remove onions from the cast iron pan and place them in a small bowl.
    1/2 onion
  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 cups veggies of choice
  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 the eggs, heavy cream, salt, and pepper together. Set to the side.
    6 large eggs, 3 cups heavy cream, 3/4 tsp kosher salt, 1/4 tsp black pepper

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 half of the shredded cheese on top.
    2 cups cheddar cheese, 2 cups Swiss cheese
  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. Enjoy!

Notes

This recipe card was updated February, 15th 2026.

Recipe Tips:

  • 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.
  • This recipe is totally customizable from the meats, cheeses, and veggies added! Choose your favorites and make new combinations. 

Nutrition

Calories: 498kcal | Carbohydrates: 3g | Protein: 17g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 203mg | Sodium: 531mg | Potassium: 176mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1342IU | Vitamin C: 1mg | Calcium: 348mg | Iron: 1mg
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