Cast Iron Quiche

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A classic recipe for breakfast or dinner, cast iron quiche is one of our staple meals. Baked in a cast iron skillet in a flaky pie crust and filled with delicious veggies, meat, and eggs, the options are endless. Here’s a simple base recipe to get you started!

Quiche in a cast iron skillet

We keep chickens, ducks, and a goose for eggs here on our little Alaska farm. Having fresh eggs in the basket on our kitchen counter is a gift that we never grow tired of.

Quiche has become one of our favorite ways to use our eggs, and a meal that my girls request at least once a week. Sometimes I make it for breakfast and sometimes I make it for dinner. Either way, it’s filling and delicious and gives me a good way to use up leftovers in the fridge.

Quiche is pretty easy to whip up without much time. I like to make the pie crust first so it can sit in the fridge chilling while I preheat the oven, mix up the eggs, and cut up whatever I’m going to add. It does take a little while to bake but we just complete other morning chores while we wait!

A slice of ham and cheese quiche

How Many Eggs to Use in a Quiche

We have different types of eggs in our basket so I adjust the recipe to use up whatever I have on hand. Ducks lay better during the long, dark winter so I usually have very few chicken eggs for several months. But during the spring and summer, we have piles of eggs!

Our goose only lays a few eggs a couple of times a year so when she’s providing, I like to use them up when they’re fresh.

Here’s how many eggs to use depending on what type they are:

  • 1 goose egg or
  • 3 ducks eggs or
  • 4-5 chicken eggs (depending on the size)

Use whatever type of eggs you have on hand! You can even add more for a thicker quiche or if you don’t have enough, just use less and your quiche will be thinner but still delicious.

Goose, duck, and chicken eggs laid out show the size difference, goose eggs are large, duck eggs medium, and chicken eggs the smallest

Tools You Will Need

  • Cast Iron Skillet-I use an 8 inch skillet. Preheating the skillet in the oven will make clean up a breeze. Learn more about caring for cast iron here.
  • Mixing Bowl & Whisk-For mixing up the eggs and milk.
  • Cutting Board & Knife-For chopping any meat or veggies you will be using.
  • Cheese Grater-I always opt to freshly shred a block of cheese and never buy pre shredded cheese from the store.

Ingredients for Cast Iron Quiche

  • Eggs-1 goose egg, 3 duck eggs, or 4-5 chicken eggs.
  • Milk-Preferably whole. We use raw milk from our dairy cow.
  • Add-in Ingredient-This can be any meat or vegetable that your family enjoys. Use up those leftovers!
  • Shredded Cheese-Any type will do! Cheddar, mozzarella, Parmesan, and even crumbled riccotta or goat cheese is tasty.

Add-in Ingredients for Quiche

There are endless options for what you can put into a quiche once you have a basic recipe. Use whatever you have in your fridge or pantry, such as:

  • Leftover meat-Shredded or cubed ham, turkey, or chicken. Crumbled bacon. Even leftover ground beef.
  • SeafoodSmoked salmon, leftover flaked whitefish, crab meat.
  • Vegetables-This is a great way to use leftover veggies! Try broccoli, asparagus, spinach, or zucchini. You can also use frozen vegetables, just cook them first.

Just make sure any meat that you use is precooked and not raw. If you’re planning to use raw meat, cook it up in the skillet ahead of time.

Regardless of what I’m adding, I like to warm it up by cooking it in a little butter or olive oil in a separate skillet along with some diced onion.

How to Make Cast Iron Quiche

Start by making your favorite pie crust and put it in the fridge to cool while you prepare the rest of the ingredients.

Preheat your oven to 350 degrees and place the cast iron skillet in the oven to preheat as well.

In a mixing bowl, whisk the eggs and milk together, adding a little salt and pepper as desired.

Gather your add-in ingredient and chop or precook if necessary. Today I used leftover ham from supper the night before. I roughly chopped it up and cooked it in some butter along with a little diced onion. I do this in a separate skillet.

Remove the pie crust from the fridge and roll out to be large enough to fit in your skillet. Take the skillet out of the oven and carefully place the pie crust inside, folding the top edges under as needed.

Spoon the add-in ingredient into the crust and spread evenly along the bottom.

Cooked ham and onion in a pie shell

Pour the egg and milk mixture on top of the add-in ingredient.

Eggs and milk being poured over the ham in the pie shell

Sprinkle grated cheese evenly on the top.

Shredded cheese on top of a cast iron quiche

Bake for about 30 minutes or until cheese and crust is lightly browned and the eggs are cooked through.

Slice and serve hot!

A which cooked in a cast iron skillet

Storing and Reheating Cast Iron Quiche

Store quiche in an airtight container in the fridge for up to three days.

To reheat, place on a baking sheet in a 350 degree oven for 10 to 15 minutes or until warmed through. Or microwave in 30 second increments until hot.

I hope you enjoy this basic recipe for cast iron quiche! It’s so simple to whip up no matter what you have on hand. Serve your family a healthy, hearty meal in less than an hour and make use of those leftovers!

Cast Iron Quiche

Cast iron quiche is a delicious and versatile meal for breakfast or even dinner. Add in your favorite meat or veggies and add your favorite cheese. With so many options, you can make it different every time!
Print Recipe
A which cooked in a cast iron skillet
Prep Time:10 minutes
Cook Time:30 minutes


  • 8 inch cast iron skillet
  • Mixing bowl and whisk
  • Cutting board and knife
  • Cheese grater


  • 4 Chicken eggs (or 3 duck eggs or 1 goose egg)
  • 1 cup Whole milk
  • 1 cup Add-in ingredient (meat and/or vegetables)
  • 1 cup Shredded cheese
  • 1 Pie crust


  • Prepare your favorite pie crust and refrigerate.
  • Preheat the oven along with cast iron skillet to 350 degrees.
  • In a mixing bowl, whisk the eggs and milk together, adding a little salt and pepper as desired.
  • Prepare add-in ingredient but chopping up or heating up as necessary.
  • Remove pie crust from the fridge and roll out. Gently place in the preheated cast iron skillet.
  • Spoon add-in ingredient into the pie crust and spread evenly.
  • Pour the egg and milk mixture on top of that.
  • Finally, sprinkle cheese on the very top.
  • Bake for about 30 minutes, or until the crust and cheese are lightly browned and the eggs are set.
  • Serve hot!


Store in an airtight container in the fridge for up to 3 days.
Reheat in a 350 degree oven for 10 to 15 minutes or until warmed through. Or microwave in 30 second increments until hot.
Servings: 6
Author: Lisa Harlow

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