This Easy Quiche Recipe has a cornmeal crust and baked in cast iron. Use whatever add-ins you want to this quiche. It’s perfect for a breakfast, brunch or an easy dinner option. Prepped in 20-minutes and so easy!
Quiche can be prepped ahead of time, refrigerated overnight and is a family-friendly dinner. We love topping ours with heirloom tomatoes and adding mix-ins like ham, bacon and cheddar cheese.
Homemade quiche is a quick and easy meal that uses ingredients we have on hand. You can bake in a regular pie dish too.
If you love the quiche baked in cast iron you’ll love a homemade Peach pie, Apple Pie, or Blueberry Pie baked in cast iron. The two-handle Lodge Cast Iron pan is the best!
Why this recipe works
- Uses simple ingredients – Use store-bought or pie crust. Items are readily available at most grocery stores.
- Prep ahead of time – Make ahead of time and refrigerate overnight.
- Ease – Uses ingredients you likely have on hand. A dish that can be easily made.
- Flavor – Layers of cake absorb berry juices. Pudding with almond extract, folded with whipped cream is beyond delicious!
- Hearty dish – Perfect dish for Easter brunch, holiday gatherings and breakfast to serve a crowd.
What you’ll need
- Eggs – Whisk fresh eggs together with cream
- Milk – We use whole milk, but you can certainly use 2%
- Heavy cream – Mixed with milk, gives this quiche a creamy filling
- Cheese – All sorts of options, including cheddar, Gruyere and smoked gouda
- Fresh spinach – You can use fresh or frozen spinach and any ingredients you have in your fridge
We love adding slices of heirloom tomatoes to Buttermilk Fried Chicken sandwiches and grilled chicken.
How to make quiche
- Prep add-ins – Precook bacon and drain on paper towels. Chop veggies and ham, shred cheese.
- Make your crust – Make the crust (or use store-bought pie crust) and press into a cast iron skillet or a pie dish.
- Beat the eggs – In a large glass measuring cup, combine the milk and cream. Add the eggs, salt, pepper, and garlic powder and beat well with a fork or small whisk.
- Bake – Bake in a preheated oven, until the eggs are set and the top is golden brown.
- Let cool – Let cool for 15 to 20 minutes before slicing. This will help the quiche set properly.
Tips for making quiche from scratch
- Everyone’s oven is different. Use an oven thermometer to properly measure the temperature.
- Crack eggs into a glass measuring cup, THEN pour them into your mixing bowl. If you get a bad egg, it will be easier to get rid of it using this method.
- Keep tomatoes on the counter, NOT in the refrigerator. The refrigerator ruins the flavors of tomatoes.
More Breakfast & Brunch Recipes
- Apple Fritters
- Banana Pancakes
- Beginners Sourdough Bread
- Cinnamon Raisin Sourdough
- Cast Iron Cinnamon Rolls
- Homemade White Bread
- Sourdough Bread Loaf
- Oatmeal Bread
- Breakfast Tater Tot Casserole
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Quiche Recipe
Ingredients
Quiche Crust
- 1 ½ cups all-purpose flour
- 1 ½ cups yellow cornmeal
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- ⅔ cup lard
- 4 tablespoons unsalted butter, cold
- 5 to 6 tablespoons ice water
Quiche
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 2 teaspoons honey
- salt and black pepper to taste
- 1 ½ cups fresh spinach
- 4 slices cooked bacon, chopped
- 4 slices honey ham, chopped
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 1 cup heavy whipping cream
- 5 large eggs
- 1 teaspoon garlic powder
- 2 to 3 heirloom tomatoes, sliced
Instructions
Quiche Crust
- Combine the flour, cornmeal, salt, and sugar in a medium bowl. Stir to combine. Cut in the lard and butter using a pastry cutter or two forks. Add the water, 1 tablespoon at a time, until the crust holds together when squeezed in your hand.
- Transfer the crust to a large zip-style bag and refrigerate for 1-2 hours.
Quiche
- Heat the oil and butter in a saute pan over low to medium heat. Add the onion to the pan, stirring occasionally with a wooden spoon. Cook over low to medium heat for 15 to 20 minutes. Add the honey and season with salt and pepper. Turn the heat off and set aside.
- Preheat the oven to 425 degrees F.
- To finish the crust, press the cornmeal mixture into a 10-inch cast iron skillet with your hands. Gently poke holes in the bottom with a fork. Bake for 12 to 14 minutes. Let cool for 10 minutes.
- Reduce the the oven temperature to 375 degrees F.
- To finish the filling, place the spinach, bacon, ham, cheese, and caramelized onions into the crust. Set aside.
- In a large glass measuring cup, combine the milk and cream. Add the eggs, salt, pepper, and garlic powder and beat well with a fork or small whisk. Pour the mixture into the crust. Gently place the tomato slices in a circular pattern on the top of the quiche.
- Bake for 60 minutes, until the eggs are set and the top is golden brown. Let cool for 15 to 20 minutes before slicing.
Nutrition
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Princess Quinn says
This is one of my most favorite pies. I’d love to just have a bite right now. I love that it’s quite easy to prepare.
Heather says
What a gorgeous quiche! I am definitely adding this to my recipes for when guests come to stay.
Jessica Robinson says
Thanks Heather!
georgia boanoro says
I love quiches and especially spinach quiches, here in Brussels they are everywhere. I’ll try your recipe since it looks delicious, however I will buy the already prepared crust.
Jessica Robinson says
Thanks so much Georgia!
Peachy says
I love Spinach Quiche because it’s healthy and delicious! Will try out your recipe next week.
vicky hallnewman says
This is lovely, I think it would be just as nice with or without the meat in it. I am going to give it a try.
Ewa says
This looks so delicious!! I am going to try it this week! I am a huge spinach fan so this recipe sounds perfect to me!
Hang Around The World says
Thank you for this delicious recipe, I really like all this food. Thank you for sharing it! Going to cook it one of these days, you inspired me 🙂 – Paolo
Jessica Robinson says
Hi Cristina! It’s super easy to make!
Katie Walsh Beck says
Quiche is one of my favorites! It is endlessly adaptable and always delicious. I love the big slices of heirloom tomatoes on this one. Tomatoes are always a win when they are in season 🙂
Jessica Robinson says
Thanks so much Katie!
Rosey says
I have had quiche. I have not had a frittata. I think spinach goes perfectly with either though!
Jessica Robinson says
This Quiche is so darn good!
Ivan Jose says
I love spinach! I add it a lot in pastas or I make sauteed spinach as a side dish. Thanks for giving me another idea on how to prepare it.