Cast Iron Quiche
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This cast iron quiche is the perfect breakfast, packed with thick chunks of ham, potatoes, and plenty of cheese. It’s really the perfect recipe for any meal of the day, not just breakfast!
When I make a quiche, I look at it as the recipe that has it all. I mean, it needs no sides or introduction. It has the ham, eggs, potatoes and of course cheese.
It’s really the perfect one-dish breakfast or brunch.
Between this quiche and my breakfast skillets, I like to think I have the savory side of breakfasts taken care of!
Before we begin with this recipe, I want you to know I made this exact recipe with sourdough. Now, the reason for it: I was missing a few key ingredients for the crust.
So, if you don’t want to make this with sourdough, just get a premade pie crust and start the steps from there.
Table of Contents
Ingredients
- Sourdough: You will need one cup of sourdough starter or one pie crust.
- Eggs: Is a quiche without eggs? I think not.
- Heavy whipping cream: I do prefer heavy whipping cream over milk, but you can substitute it for whole milk if you prefer.
- Diced ham: Deli ham or leftover ham will work perfectly.
- Shredded white cheddar cheese: I prefer cheddar, but you can use pretty much any kind of cheese you want!
- Diced potatoes: I use new potatoes and dice them up very small. If they are too large, they won’t have time to cook through.
- Finely chopped chives: Chives or green onions will work.
- Salt Pepper
Cast Iron Quiche Recipe
Step 1: Preheat the oven to 375°F with the cast iron skillet inside. After preheating, carefully remove the hot skillet and pour in the sourdough, spreading it to the edges. Return the skillet to the oven and bake for 15 minutes.
Step 2: Combine the remaining ingredients in a mixing bowl.
Step 3: Carefully remove the hot skillet and pour in your filling.
Step 4: Return the skillet to the oven to bake for 30 minutes. Allow it to rest for 15 minutes before serving.
Serve it on its own, or if you want something sweet to go along with it, try these honey butter biscuits.
Expert Tips
- Dice up potatoes small to ensure they cook through. You can boil the potatoes ahead of time and then add them to the dish.
- Keep an eye on the top of the quiche; if it looks like it is starting to brown on the top, lightly cover it with aluminum foil.
- If you decide to use a pastry crust, lightly oil the skillet before pressing the crust in to ensure it doesn’t stick.
Recipe FAQs
The most common cheeses in quiche are gruyere, mozzarella, cheddar, and Swiss.
Since the quiche has the savory portion taken care of, I suggest these cast iron pancakes or cast iron fruit pizza.
Heavy cream can be substituted for whole milk.
Absolutely. Bake ahead the night before and simply reheat in the oven.
Related Recipes
- Dutch Baby Pancakes
- Cinnamon Sugar Donuts
- Eggs in a hole bagels
- Cast Iron Waffles
- Chili Scrambled Eggs
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Cast Iron Quiche
Equipment
- 10" cast iron skillet
Ingredients
- 1 cup sourdough or one pie crust
- 5 eggs
- ¾ cup heavy whipping cream or whole milk
- ¾ cup diced ham
- ¾ cup shredded white cheddar cheese + ¼ cup for topping.
- 2 new potatoes diced small
- 2 tbsp finely chopped chives
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 375°F with the cast iron skillet inside.
- After preheating, carefully remove the hot skillet and pour in the sourdough, spreading it to the edges. Return the skillet to the oven and bake for 15 minutes.
- Combine the remaining ingredients in a mixing bowl.
- Carefully remove the hot skillet and pour in your filling.
- Return the skillet to the oven to bake for 30 minutes. Allow it to rest for 15 minutes before serving.
Notes
- Dice up potatoes small to ensure they cook through. You can boil the potatoes ahead of time and then add them to the dish.
- Keep an eye on the top of the quiche; if it looks like its starting to brown on top, lightly cover with aluminum foil
- If you do decide to use a pastry crust, Lighly oil the skillet before pressing the crust in to ensure it doesn’t stick.
