Quiche is a breakfast staple for good reasons: it’s a crowd pleaser, you can experiment with all your favorite flavor combinations, and it’s an easy way to use up any extra meats/cheese/veggies in your fridge. Once you get the basics down, the possibilities are endless!
1.25 cups flour
1 teaspoon salt
1 stick (8 TBSP) cold, unsalted butter
3+ tablespoons ice water
1 large onion, sliced thin
2 cups broccoli, chopped
3 TBS olive oil, divided
1 egg, whisked for egg wash
4 eggs
1 cup whole milk
½ cup heavy cream
¾ teaspoon salt
½ teaspoon pepper
1 cup sharp cheddar cheese
The Field Method for Cast Iron Care
Mix together flour and salt in a large bowl until combined. Chop butter into small (about 1/2 inch) cubes. Your bench scraper is a great tool to use here! Add butter to the flour mixture and coat all cubes in flour. Using a pastry cutter or two butter knives, mix until your mixture resembles coarse meal. It’s okay to use your fingers here to break things down further if needed.
Add ice water and mix until dough comes together and forms a soft ball. If your dough is still dry and crumbly, add more water ½ TBSP at a time until it comes together. Do not overmix. Shape into an even disc shape and wrap dough tightly in plastic wrap. Refrigerate for 1 hour (or up to 2 days).
While your dough is chilling, start working on your quiche filling!
Sautéing your veggies releases their moisture and keeps your quiche from getting watery.
Heat your skillet over low heat for a few minutes. When your skillet is preheated, add a couple of tablespoons of oil and your onion. Add a pinch of salt. Cook over low heat, stirring occasionally, until onions are translucent and golden brown. Remove onions from skillet and set aside to cool.
Add another tablespoon of oil to your skillet and saute your broccoli for 3-5 minutes, until it is crisp tender and starting to char a bit. Remove broccoli from skillet and set aside to cool.
This step helps your crust bake up in those flaky, crisp layers and prevents a soggy crust!
Preheat your oven to 400 degrees.
When your dough has chilled, remove from the fridge and plastic wrap and place it on a well-floured surface. Roll dough out into a circle (approx ⅛” thick, 16” across). Fold in half and carefully place dough into your skillet and press lightly to form to skillet. Use your fingers to create a crimped edge on the dough.
Cover with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Turn down oven to 350, brush with egg wash, bake for another 10 minutes. Remove from oven and let cool.
Whisk together your remaining eggs, milk, cream, salt and pepper.
When your crust has cooled, assemble your quiche!
Add veggies and cheese to pie crust. Cover with egg and cream mixture.Bake at 350 for 45 minutes or until lightly browned. Let cool and dig in!
The combination of the sautéed veggies and buttery crust will help to support the build up of a solid seasoning layer.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
Print Recipe