Cast Iron Quiche Recipe

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.

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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

• large mixing bowl
• cast iron skillet or pie plate

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.

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