My apologies, but since this was one of the dishes I made while the Chiplet was still a newborn, I only have 3 pictures to share. But, the actual recipe is super simple and I don’t think process pictures are necessary.
If you would like a simple quiche recipe, this one is perfect. You can even bake it ahead.
I made the pie crust the day before, then was able to bake it at a time that was convenient before allowing it to cool.
Directions for Simple Cast-Iron Quiche
Adapted from America’s Test Kitchen
- 1 single-crust pie dough, rolled into a disc that will fit your skillet
- 5 eggs
- 2 cups half-and-half
- 1 Tablespoon minced fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 ounces shredded cheddar cheese
- All-purpose seasoning/etc.
Preheat the oven to 375 degrees F. Grease a 9 or 10 inch cast-iron skillet. Place your pie crust into the skillet. Tuck 1/2 inch of the dough underneath itself to form the edge, then crimp it. Wrap in plastic wrap and freeze until the dough is firm (30 minutes).
Blind-bake the crust by lining with foil and filling with pie weights. Bake until the crust is dry and pale in color, about 25-30 minutes. Remove the weights and foil, and reduce the oven temperature to 350 degrees F.
Meanwhile, whisk together the eggs, half-and-half, salt, pepper, and other seasoning (I use all-purpose and tomato/basil/garlic) in a bowl. Stir in the cheddar, then pour the mixture into the pie crust. You should pour until it is 1/2 inch from the top edge of the crust, but I didn’t care since I had a smaller skillet and wanted to use all of it, so I poured higher.
Bake the quiche until the center is set and a knife inserted 1 inch from the edge of the skillet comes out clean, about 30-45 minutes. If desired, you can bump the temperature back up to brown the top a bit more. Let the quiche cool for at least 1 hour before sprinkling with chives and serving.