Cast Iron Simple Cheese Quiche

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A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES6 to 8

TIME1½ hours, plus 1½ hours resting

Cast Iron Simple Cheese Quiche
Cook It In Cast Iron

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

The ideal quiche has tender, flaky pastry and velvety custard. Parbaking the crust in our cast-iron skillet ensured it wouldn't be soggy or underbaked. Pulling the dish out of the oven when the filling was still slightly soft and letting it... Read More

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

You can substitute other fresh herbs such as tarragon or parsley for the chives.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 10-inch cast-iron skillet. Loosely roll crust around rolling pin and gently unroll it onto prepared skillet. Ease crust into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Tuck 1/2 inch of dough underneath itself to form tidy, even edge that lies against sides of skillet. Press tucked edge against sides of skillet using index finger to create attractive fluted rim. Wrap skillet loosely in plastic wrap and freeze until dough is firm, about 30 minutes.

2

Line pie crust with double layer of aluminum foil, covering edges, and fill with pie weights. Transfer skillet to oven and bake until pie dough looks dry and is pale in color, 25 to 30 minutes. Using potholders, transfer skillet to wire rack and remove weights and foil. Reduce oven temperature to 350 degrees.

3

Beat eggs, half-and-half, salt, and pepper with fork in 4-cup liquid measuring cup. Stir in cheddar. Being careful of hot skillet handle, return skillet to oven. Carefully pour egg mixture into shell until it reaches about 1/2 inch from top edge of crust (you may have extra egg mixture).

4

Bake quiche until center is set and knife inserted 1 inch from edge comes out clean, about 30 minutes. Let quiche cool for at least 1 hour before sprinkling with chives and serving.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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