Few dishes feel as hearty and satisfying as a quiche fresh out of the oven—and when it’s packed with bold Southwestern flavors and baked in a cast-iron skillet, you’ve got a real showstopper. This Cast Iron Southwestern Quiche combines the rustic charm of skillet cooking with vibrant ingredients like peppers, onions, and melty cheese. Whether you’re serving brunch for a crowd or meal-prepping for the week, this quiche is a deliciously easy go-to.
If you’ve never made quiche in a cast-iron pan before, don’t worry—it’s surprisingly simple, and the results are worth it. The skillet gives the crust a beautiful golden edge while ensuring even cooking throughout. Once you try it, you might never go back to the pie dish again.
Why Make Quiche in a Cast Iron Skillet?
Making quiche in cast iron has a few key advantages:
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Even heat distribution: Your filling sets perfectly, with no jiggly center.
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Crispy, golden crust: The cast iron creates a restaurant-quality texture.
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Oven-to-table serving: It looks gorgeous and rustic right in the pan.
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Durability: A well-seasoned skillet is naturally nonstick and long-lasting.
Ingredients for Cast Iron Southwestern Quiche
Here’s what you’ll need:
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1 store-bought or homemade pie crust
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1 tbsp olive oil
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1/2 red onion, finely chopped
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1/2 red bell pepper, diced
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1/2 green bell pepper, diced
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1 jalapeño, minced (optional for heat)
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1/2 cup cooked bacon or breakfast sausage (optional)
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1 cup shredded cheddar or pepper jack cheese
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5 large eggs
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3/4 cup whole milk or heavy cream
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp smoked paprika
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1/4 tsp cumin
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Fresh cilantro for garnish
Step-by-Step Instructions
Step 1: Preheat and prep the skillet
Preheat your oven to 375°F (190°C). Place your cast-iron skillet (10-inch recommended) over medium heat and lightly coat it with olive oil. This helps prevent sticking and gives the crust a nice base.
Step 2: Cook the veggies
Add the onion, bell peppers, and jalapeño to the skillet. Sauté for 4–5 minutes, or until softened. If you’re using bacon or sausage, add it here and cook until heated through. Transfer the mixture to a bowl and let cool slightly.
Step 3: Prepare the crust
If using store-bought dough, roll it out and gently press it into the skillet, trimming any excess around the edges. Prick the bottom of the crust with a fork to prevent bubbling. Pre-bake the crust for 7–8 minutes, then remove from the oven.
Step 4: Mix the filling
In a medium bowl, whisk together the eggs, milk, salt, pepper, paprika, and cumin. Stir in the cooled veggie mix and shredded cheese.
Step 5: Assemble and bake
Pour the filling into the pre-baked crust. Bake for 30–35 minutes, or until the center is set and the top is slightly golden. A toothpick inserted in the center should come out clean.
Step 6: Rest and serve
Let the quiche rest for 10–15 minutes before slicing. Garnish with fresh cilantro and serve warm—or enjoy cold the next day!
Tips for Perfect Cast Iron Quiche
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Don’t skip preheating: A hot skillet ensures your crust starts crisping up right away.
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Use well-seasoned cast iron: This helps prevent sticking and adds flavor.
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Avoid overbaking: The quiche will continue to cook slightly after coming out of the oven.
FAQ: Your Cast Iron Quiche Questions Answered
Can I make this crustless?
Yes! Just grease the skillet well and pour the filling directly into the pan. It will form its own golden edge.
How do I keep the quiche from sticking?
Make sure your skillet is well-oiled and preheated. A seasoned pan is naturally nonstick.
Can I make it ahead of time?
Absolutely. This quiche can be baked the night before, stored in the fridge, and reheated in the oven or enjoyed cold.
Final Thoughts
This Cast Iron Southwestern Quiche is one of those dishes that feels fancy but is secretly easy. With its crispy crust, rich filling, and spicy Southwestern twist, it’s bound to become a staple in your kitchen.
Ready to try it out? Fire up that cast-iron skillet and get cracking—literally!
