Tillie Doyle
Yes, you can make a quiche in a cast-iron pan. In fact, many people prefer to use cast iron for their quiches, as it creates a tender, savoury crust. You can make a quiche in a cast-iron skillet or a pie pan, and you can adjust the ingredients depending on the size of your pan. The key to a good quiche is a well-prepared cast-iron pan and a simple base recipe of eggs, milk or cream, and your choice of meat, vegetables and cheese.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet |
| Crust | Sourdough, pie dough, flaky pie crust, whole-wheat pastry flour, olive oil |
| Filling | Eggs, heavy cream, salt, pepper, meat sausage, ham, bacon, cheese (cheddar, mozzarella, Gruyère, Swiss, Parmesan), vegetables |
| Baking temperature | 425°F for 15 minutes, then 300°F for 75 minutes |
| Baking time | 1 hour 30 minutes |
| Reheating temperature | 325°F-350°F |
| Reheating time | 10-15 minutes |
| Serving temperature | Hot, warm, cold |
| Storage | Airtight container in the fridge for up to 3 days |
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What You'll Learn
Quiche ingredients and preparation
Yes, you can make a quiche in a cast-iron pan. Quiche is a versatile dish that can be adapted to suit your taste. The basic ingredients include eggs, milk, and cream, with meat, cheese, and vegetables as common additions.
Ingredients and Preparation:
First, prepare your pie crust. You can make your own dough or use a pre-made crust. If you make your own, prepare the dough the night before and let it chill in the refrigerator for at least 2 hours. Roll out the dough on a floured surface and turn it a quarter turn after each roll until you have a circle about 12 inches in diameter. Transfer the dough to a 12” cast-iron skillet, pressing it into the sides and trimming any excess.
For the filling, start by browning any meat you plan to use, such as sausage, ham, or bacon. In a large mixing bowl, whisk together 6 eggs, 3 cups of milk or cream (or a combination of both), salt, and pepper. You can also add other seasonings, such as dry mustard, to taste.
Spread your cooked meat, vegetables, and cheese evenly on the bottom of the pie crust. Common vegetables include onions, spinach, and broccoli, while popular cheese choices are cheddar, feta, and Swiss. Pour the egg mixture over the ingredients in the crust and sprinkle with any remaining cheese.
Bake the quiche for 15 minutes at 425 degrees Fahrenheit, then reduce the oven temperature to 300 degrees and cook for an additional 75 minutes. Check if the quiche is cooked by inserting a knife into the centre; if it comes out dirty, cook for another 10-15 minutes. Cover the quiche with foil after about an hour to prevent the cheese from browning too much.
Quiche can be served hot from the oven, at room temperature, or even cold. It can be stored in the refrigerator for up to 4 days and reheated in the oven at 325-350 degrees Fahrenheit until heated through.
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Baking instructions
Firstly, prepare your ingredients. You will need eggs, milk or cream, salt, pepper, cheese, meat or vegetables, and pie crust. You can use store-bought or homemade pie dough, rolling it out on a floured surface until it is large enough to fit your cast iron skillet.
Before you begin assembling the quiche, preheat your oven to 350 degrees Fahrenheit, along with your cast iron skillet. Place the pie crust in the refrigerator to chill while you prepare the other ingredients.
In a mixing bowl, whisk together the eggs and milk or cream, adding salt and pepper to taste. Chop your chosen vegetables and meat into small pieces. If using onions, you can soften them first by cooking them in the cast iron skillet over medium-low heat with a teaspoon or two of oil or butter. You can then add the meat and cook for a few minutes, stirring occasionally. Allow this mixture to cool before adding it to the egg mixture.
Roll out the pie crust and place it in the bottom of a 10-inch to 12-inch cast iron skillet. Press the dough into the sides of the pan and trim any excess dough from the edges with a sharp knife. Poke the dough with a fork several times to prevent uneven baking.
To build your quiche, spread your chosen vegetables and meat evenly on the bottom of the pie crust. You can sprinkle shredded cheese on top, or mix it into the egg mixture. Pour the egg mixture over the ingredients in the pie crust.
Place the cast iron skillet in the middle rack of the oven and bake at 425 degrees Fahrenheit for 15 minutes. Then, reduce the oven temperature to 300 degrees Fahrenheit and cook for an additional 45 minutes to 75 minutes. You can check if the quiche is cooked by inserting a knife into the centre; if it comes out clean, the quiche is ready. If the knife is dirty, cook for an additional 10 to 15 minutes.
Allow the quiche to cool for about 10 minutes before serving. Quiche can be served hot, warm, or cold, and it can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the quiche on a baking sheet in a 350-degree oven for 10 to 15 minutes or until warmed through.
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Reheating and serving
Quiche can be served fresh from the oven, at room temperature, or even cold. It can be stored in an airtight container in the fridge for up to three days.
To reheat a quiche, place it on a baking sheet in an oven preheated to 325-350°F for 10 to 15 minutes or until warmed through. Alternatively, you can microwave it in 30-second intervals until heated through.
After reheating, let the quiche cool for about 10 minutes before serving. It can be served on its own or with a simple green salad.
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Cast iron pan care
Yes, you can make a quiche in a cast-iron pan. In fact, cast iron is perfect for quiche! Here is a guide on cast iron pan care:
Firstly, it is important to season your pan. Seasoning is a protective coating created by rubbing the pan with oil and then heating it. This process should be repeated to build up layers of protection against rust and to develop non-stick characteristics.
When it comes to cleaning, it is best to avoid soaking your cast-iron pan as it may lead to rust. Use a small amount of soap with warm water and a sponge or a nylon scrubbing brush to wash the pan. If there is stubborn residue, use steel wool or a pan scraper. Rinse and hand dry thoroughly.
If your pan has developed rust, scour it with warm, soapy water and steel wool. Rinse and dry completely. Apply a thin layer of cooking oil to the pan, inside and out. Place the pan upside down in the oven at 450-500 degrees Fahrenheit for an hour. Allow it to cool and repeat if necessary.
To maintain the seasoning, use the pan often, especially for cooking with fat or oil. After washing and drying, apply a small amount of neutral oil, such as canola, rice, or sunflower seed oil, and wipe it all over the pan.
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Recipe variations
Quiche is a versatile dish that can be adapted to suit your taste preferences and the contents of your fridge. While a traditional quiche Lorraine uses bacon, Gruyère cheese, and heavy cream, you can experiment with different ingredients to create your own signature quiche.
Meat and Vegetables
Quiche is a great way to use up leftover meat and vegetables. Try using leftover veggies, meat bits, or a combination of different cheeses. Some common meat options include bacon, ham, sausage, or shredded chicken. For a vegetarian option, you can use broccoli as the main ingredient or experiment with other vegetables such as peppers, onions, asparagus, or spinach.
Cheese
While Gruyère is the classic choice for quiche Lorraine, you can substitute it with Swiss cheese, sharp cheddar, mozzarella, Parmesan, crumbled ricotta, goat cheese, or any other cheese you prefer. If you want to reduce the calorie count, you can replace the heavy cream with milk and add a sharper cheese for more flavour.
Crust
You can experiment with different types of crusts to suit your taste. While a traditional quiche uses a flaky pie crust, you can create a sourdough crust or a whole-wheat pastry flour crust with extra virgin olive oil for a heartier texture. Don't forget to poke the dough with a fork a few times to help with even baking. If you want a lighter quiche, you can skip the crust altogether and opt for a crustless version.
Eggs
The number of eggs you use can vary depending on their size and the size of your cast-iron skillet. You can use goose eggs, duck eggs, or chicken eggs. For a deeper dish quiche, you may need to increase the number of eggs and adjust the amount of cream or milk to create a custardier filling.
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Frequently asked questions
Yes, you can make a quiche in a cast-iron pan.
First, prepare your pie crust and refrigerate it. Preheat your oven and cast iron skillet to 350 degrees Fahrenheit. Roll out your pie crust and place it in the bottom of a 10-inch or 12-inch cast iron skillet. Poke the dough with a fork a few times to help with even baking. Blind bake the crust for about 10 minutes. Chop your desired vegetables and meat. Saute your vegetables and meat in the cast iron skillet. In a mixing bowl, whisk eggs, milk, and heavy cream together, adding salt and pepper as desired. Spread your meat and vegetables on the bottom of the pie crust and sprinkle shredded cheese on top. Pour the egg mixture over the meat, cheese, and veggies. Place in the oven and bake for 15 minutes at 425 degrees Fahrenheit, then reduce the temperature to 300 degrees Fahrenheit and cook for another 75 minutes. Check to see if the quiche is cooked by placing a knife in the center of the quiche. If the knife comes out dirty, cook for an additional 10-15 minutes.
It takes about 10 minutes to prepare the pie crust and blind bake it. It takes about 15 minutes to chop your desired vegetables and meat and saute them in the cast iron skillet. It takes about 5 minutes to whisk the eggs, milk, and heavy cream together. Assembly of the quiche takes about 5 minutes. The quiche bakes in the oven for 15 minutes at 425 degrees Fahrenheit, then for another 75 minutes at 300 degrees Fahrenheit. If the quiche is not cooked through, it will need to bake for an additional 10-15 minutes. In total, it will take about 2 hours and 20 minutes to make a quiche in a cast iron pan.
You can use a variety of ingredients to make a quiche in a cast iron pan. For the crust, you can use store-bought or homemade pie dough, or a combination of whole-wheat pastry flour and extra virgin olive oil. For the filling, you can use eggs, milk, heavy cream, salt and pepper, shredded cheese, meat, and vegetables. Common meats include ham, sausage, bacon, turkey, and chicken. Common vegetables include onions, broccoli, and garlic.
After making a quiche in a cast iron pan, it is important to clean the pan properly to prevent rusting and maintain its seasoning. Scrape off any excess food with a spoon or spatula and use a ball of steel wool to scrub off any remaining food. Do not soak the cast iron pan. To dry it, place it back on the stove top and turn on the burner to high heat to evaporate any remaining water.
