This Cast Iron Quiche recipe is a perfect quiche recipe with a golden brown flaky pie crust. Beaten eggs, cheese, and heavy cream are topped with pepperoni and crumbled bacon.
Why I love this recipe
This super easy recipe makes a hearty breakfast in just 6 easy steps. It also makes a perfect dish for Christmas morning served with a side of hash browns.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price
Ingredients
(amounts are listed in the recipe card at the bottom of the post)
store-bought pie crust
eggs
heavy cream
shredded cheese (I prefer a mix of cheddar and mozzarella)
small pepperonis (I like the pepperoni labeled “Crisp Cuppers”)
bacon
Optional – salt and black pepper to taste
Optional – red bell peppers, green bell peppers, onions, and fresh parsley
Substitutions
Try using Gruyere cheese, Swiss Cheese, Monterey Jack, or Colby Jack cheese.
You can use homemade pie crust. Roll dough out with a rolling pin and place it in the skillet or pie dish.
Try adding fresh spinach or cherry tomatoes.
You can use deli ham or breakfast sausage instead of bacon or pepperoni.
Equipment used for this recipe
How to make this classic quiche
Step 1 – Preheat the oven to 400 degrees F.
Step 2 – In a large bowl, whisk the eggs, heavy cream, and shredded mozzarella and cheddar cheese, plus veggies, salt, and pepper if using.
Step 3 – Place the pie crust in the bottom of a 10-inch cast iron skillet. Crimp the edges of the pie pastry.
Step 4 – Pour the egg mixture into the quiche crust.
Step 5 – Layer the pepperoni on top then sprinkle with the bacon pieces.
Step 6 – Bake for 40-45 minutes or until the eggs are set. Garnish with fresh chopped parsley if desired.
Pro Tips
You can make this in a regular pie pan if you don’t like cooking in a cast iron pan.
Leftover quiche can be stored in an airtight container in the fridge for 3 or 4 days.
You may also enjoy
- 5 Ingredient Quiche with Spinach
- 5 Ingredient Banana Pancakes
- Brioche French Toast Casserole
- 4 Ingredient Breakfast Casserole
- Texas French Toast
- Thick and Fluffy Waffles
Cast Iron Quiche Recipe
Equipment
Ingredients
- 1 pie crust (room temperature)
- 8 large eggs (room temperature)
- 1 cup heavy cream
- 8 oz shredded cheese (I prefer a mix of cheddar and mozzarella)
- 20 small pepperonis (I like the pepperoni labeled crisp cuppers)
- 2 slices thick-cut bacon (cut into bite-sized pieces)
- Optional – salt and black pepper to taste
- Optional – diced red bell peppers, green bell peppers, onions, and fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk the eggs, heavy cream, and shredded mozzarella and cheddar cheese, plus veggies, salt, and pepper if using.
- Place the pie crust in the bottom of a 10-inch cast iron skillet. Crimp the edges of the dough.
- Pour egg mixture into the unbaked pie dough.
- Layer the pepperoni on top then sprinkle with the bacon pieces.
- Bake for 40-45 minutes or until the eggs are set. Optional – Garnish with fresh chopped parsley if desired.
Notes
- Try using Gruyere cheese, Swiss Cheese, Monterey Jack, or Colby Jack cheese.
- You can use homemade pie crust. Roll dough out with a rolling pin and place it in the skillet or pie dish.
- Try adding fresh spinach or cherry tomatoes.
- You can use deli ham or breakfast sausage instead of bacon or pepperoni.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!