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Individual Quiche in Cast Iron

All Butter Pie Crust – makes enough for 2 10″ Cast Iron Skillets

ALL Butter Crust
3 cups flour (I used All Purpose Flour)
1 teaspoon salt
1 1/2 cup cold butter
1 beaten egg
5 TBSP iced water
1 TBSP white vinegar

In a large bowl gradually work the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with a fork and pour it into the flour mixture, stirring gently. Add the cold water, vinegar, and salt. Stir together until all the ingredients are incorporated.

Divide the dough in 4 and form loosely into balls and place each portion in a plastic wrap. Chill in freezer 10-15 minutes.


1 1/2 cups shredded swiss cheese
1/2 cup shredded old cheddar
2 cups 35% cream
8 small – medium eggs
Thyme, Salt and Pepper
1 Green or Red Pepper
1 Medium Sweet Onion
Mushrooms (optional)
Garlic (Optional)

Mix cream, eggs, beat with whisk, add salt, not too much, there is lots of salt in the cheese and pastry, pepper and thyme. Add cheese.
Saute onions, pepper and (mushrooms and garlic if you like.) Let cool. Add to cream/egg mixture.

Butter cast iron skillet(s).
Add pie crust. Make sure it goes right up to the top. Add egg mixture. Don’t fill very full!!! The crust will shrink, the filling will rise. That’s a good combination if you want to clean your oven and you’ll also to have to figure out how to shut off the smoke detector!

Bake in preheated 400 degree oven for about 25 minutes. Reduce temperature to 375, bake another 15 -20 minutes. Longer if you use a larger skillet.




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