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omelet in a cast iron pan
Course: Breakfast
Servings: 8
Cook Time: 40 mins


  • 10 eggs
  • 1 ½ C whole milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 C ham/ sausage
  • ¾ C chopped broccoli
  • ½ C chopped onion
  • 1 chopped bell pepper
  • 1 C shredded cheese
  • 1 C frozen hash browns


  • In slightly oiled and heated 12’ cast iron skill, cook sausage, onion and pepper in a 375° brick oven.
  • When sausage and veggies are done take skillet out of oven and set aside.
  • In a large bowl whisk together eggs, milk, salt and pepper until frothy.
  • Next mix in shredded cheese but save about one half cup to sprinkle on top toward the end of the baking process.
  • Pour mixture into a 12” slightly oiled cast iron skillet.
  • Then, add sausage, veggies and frozen hash browns.
  • Bake in brick oven for about 40 min. or until edges become golden brown and pull away from the sides of skillet.
  • Don’t forget to sprinkle the remaining shredded cheese on top of quiche just a few min. before quiche is done so it can melt!
  • To ensure doneness, insert a toothpick into center of quiche and if toothpick comes out clean quiche is done.
  • Let cool before cutting into wedge shaped pieces.
  • Ready to eat!


  • I prefer shredded Monterey jack cheese for this recipe but any cheese you prefer is fine.
  • If you don’t prefer some of the ingredients, I used just simply use your favorite meat and
    veggies. I love quiche because you can customize it to your personal taste and/ or leftovers
    that need to be used up in the fridge!
  • This quiche recipe and my biscuit recipe really go well together!