Skillet Sausage Quiche - biscuits and such
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Skillet Sausage Quiche

Skillet Sausage Quiche

In an almost continuation of the Cast Iron Chronicles, I want to share what is probably my new go-to quiche. I made it for dinner a few weeks ago where a lot of friends were coming, and it was the perfect combination of vegetables, sausage, eggy cheesy goodness, and a pizza crust.

The beauty of cooking quiches (and pies in general) in a skillet is that because skillets heat evenly, the entire crust gets crispy. Which is not ideal for every scenario, but totally perfect for a quiche. I almost have no words for this, except of that it was delicious and you should make it immediately.

Skillet Sausage Quiche


2 tbsp olive oil

1 tbsp yeast

Dash of salt

Dash of red pepper flakes

3/4 cup warm water

2 cups bread flour (more might be necessary)


6 eggs

2 handfuls fresh spinach

4 small italian sausages (I used turkey)

12 cremini mushrooms

1 medium yellow onion

2 heads garlic

Dash of pepper

At least an hour before you’re ready to cook, make your pizza dough. Whisk together yeast, olive oil, salt, pepper, and water. Slowly stir in flour until combined. ¬†Transfer to an oiled bowl and let rise for one hour.

To make your filling whisk together eggs. In the large skillet you plan on using to make the quiche, cook the sausage. Slice the mushrooms, onions, and garlic. Stir into the eggs. Add pepper. When sausage is cooked, cube it and stir in in. Fold in spinach. Heat oven to 350.

When the pan has cooled, roll out dough on a floured surface and press it into the pan. Pour in filling. Bake 40 minutes or until cooked through.


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  • Aimee

    06.03.2012 at 09:33 Reply

    I LOVE cooking in our cast iron skillet. Your quiche looks deelish – I’ll have to give that a try next time I make quiche.

    My all time favorite cast iron skillet dish is this:
    1. layer of olive oil in skillet
    2. layer of course sea salt
    3. layer of fresh sage leaves – cover the entire skillet with them
    4. layer of halved new potatoes – cut side down

    Bake in the oven around 400 degrees for about 30 minutes…when done, the sage leaves will stick to the potatoes, (looks beautiful) and the sage/salt flavors are totally infused into the potatoes as well.

    I’ve tried it in a regular pyrex baking pan and there is NO COMPARISON to the cast iron skillet!

    • elena

      06.03.2012 at 10:52 Reply

      Oh my gosh, Aimee that sounds delicious! We will definitely be trying that!!

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