Quiche in a Cast Iron Skillet

We love to cook with cast iron! Arturo had one skillet when we got married and our collection has grown over the years. In fact, we would rather use a cast iron skillet in place of a non-stick skillet any day! You just can’t beat a well-seasoned cast iron skillet! This morning we decided to try a quiche in our favorite castiron and it turned out GREAT!

I know cast iron can be intimidating or some just hate to clean it. So, I thought I would give a quick run through of how I clean and care for our black beauties! 

1. As I am cleaning up the kitchen, the cast iron skillets are the last thing I wash. Not really for sure why on this, I guess because they are usually the messiest and I don’t want to junk up my dishwater. So, after I am done with all the other dishes I dunk them in my dishwater with soap…yes, you heard me with SOAP! I know that is a huge no, no when it comes to caring for cast iron, but Arturo’s momma said it would be fine and what Momma Juana says, go’s!
2. If it is really dirty and has food stuck on it I use a ball of steel wool to scrub it and usually comes right off with little to no trouble! My rule is to NEVER soak my cast iron. It will rust in nothing flat if you do. If it does rust you can for sure bring it back to life, with a little scrubbing and a lot of oil after it is dry, but you work so hard to get a well-seasoned skillet you wouldn’t want to ruin it by not taking time to give it a good scrub and let it dry.
3. After you have it good and clean, it is time to dry it. To dry it you put it back on the stove top and turn on the burner on high and let the heat from the stove dry it.
4. After it is dry, give it a good rub down with some oil on a paper towel. It will be ready to go for the next great meal you want to whip up!
   

   

Pepper, Onion & Sausage Quiche in a Cast Iron Skillet

1 pie crust
8 eggs
1 cup of heavy cream
8 oz of cheese, grated (I used Monterey Jack, but I really prefer a sharper cheddar)
1 Lb of pork sausage
½ red onion, caramelized
1 orange bell pepper, roasted (You can use any color of bell pepper you have on hand.)
Salt and pepper

Start by browning your sausage. While your sausage cooks, whisk your eggs, cream, salt, and pepper. Roll out your pie crust and place in the bottom of a 12” cast iron skillet.  To build your quiche, place the cooked sausage in the bottom, top with cheese, peppers and onions and add your egg mixture on top. Place in a 425-degree oven for 45 minutes or until your eggs are set.

Print Recipe

Pepper, Onion & Sausage Quiche in a Cast Iron Skillet

We love cooking in our cast iron skillets, so we gave this quiche a try, however you can make this in a regular pie pan if you don't like cooking in cast iron. 

Ingredients

• 1 pie crust
• 8 eggs
• 1 cup heavy cream
• 8 oz cheese, grated I used Monterey Jack cheese, but prefer a sharper cheddar with my quiche.
• 1 lb pork sausage
• 1/2 red onion, caramelized
• 1 orange bell pepper, roasted
• Salt and Pepper

Instructions

• Start by browning your sausage. 
• While your sausage cooks, whisk your eggs, cream, salt and pepper. 
• Roll out your pie crust and place in the bottom of a 12” cast iron skillet
• To build your quiche, place the cooked sausage in the bottom, top with cheese, peppers and onions and add your egg mixture on top. 
• Place in a 425 degree oven for 45 minutes or until your eggs are set.