Matthew likes just cheese in his quiche, I like vegetables and a maybe bit of ham or bacon in mine. Luckily, I have two adorable 6″ cast iron skillets that are the perfect size for making each of us a quiche to suit our tastes.

(This recipe is for just one 6″ quiche)

3 TBS butter
1/2 C flour
1/4 tsp salt
2 TBS water

Preheat oven to 400 F. Combine butter, flour, and salt in a food processor. Add in water and pulse until in forms into a ball of dough. Roll out into an 8″ circle between two pieces of plastic wrap and chill in freezer for just a few minutes.

Grease skillet with a little butter and remove plastic wrap from crust, then gently press crust into the skillet.

3 eggs
1/2 C milk
1/4 C shredded cheddar cheese
1/4 C diced onion
1/4 C broccoli florets, cut into small pieces
3 small & very thin deli slices of ham, cut into small pieces
1/2 tsp salt
fresh ground pepper

Whisk together the eggs and milk in a mixing bowl and set aside. Layer the ham, onion, broccoli and cheese over the crust then sprinkle salt and pepper on top.

Pour egg/milk mixture evenly over filling (the little specks are from my lovely pink peppercorns!).

Bake for about 40 minutes until everything is set and the crust is lightly browned on the edges.

And this was Matthew’s quiche with just 3 eggs, 1/2 C milk, 1/4 C cheese, 1/2 tsp salt, and pepper 🙂