This mini quiche for one, made with pastry crust, egg, cream, nutmeg, and ham or bacon, is far easier to make than you might suspect. It’s also the perfect single serving.
Can you make a quiche ahead of time and reheat it?
Yes, you absolutely can! The beauty of this recipe is that you don’t have to share, but…if you need to make more than one (for yourself or other lucky eaters) then you can absolutely double or triple up the recipe and save them for later. Your oven is the best bet for reheating a precooked quiche—it’ll be even better if you can let it come to room temperature beforehand. Preheat your oven to 350°F and place it on a baking sheet. If the crust is already golden brown, you might want to cover it (just the crust) with foil—but that’s all up to you. Reheat for 15 minutes or so, just until it’s warmed through.
Mini Quiche for One
- Quick Glance
- 15 M
- 1 H
- Serves 1
Special Equipment: Individual tart pan (about 4 inches [10 cm] in diameter); pie weights (optional)
Preheat the oven to 425°F (218°C).
If the dough is very cold, let it warm on the counter until it feels pliable. Roll the dough out on a lightly floured work surface into a circle 6 to 7 inches (15 to 18 cm) in diameter.
Gently place the dough in the tart pan, pressing it firmly around the edges and trimming any dough that hangs over the edge. Prick the dough with the tines of a fork. Line the dough with parchment paper or aluminum foil buttered on its underside and fill the pan with dried beans, rice, or pie weights.
Bake for 10 minutes. Reduce the oven temperature to 375°F (190°C), remove the parchment or foil and weights, and prick the bottom again. Bake, uncovered, for 2 minutes more.
While the pastry is baking, crack the egg into a measuring cup and add enough cream to make a scant 1/2 cup. Add the salt and nutmeg and mix well.
Scatter the prosciutto, ham, or bacon over the crust and pour in the egg and cream mixture, which should fill the tart shell right up to the top. (If you have a little too much filling, save it to add to scrambled eggs the next morning.)
Carefully place the tart pan on a rimmed baking sheet lined with parchment paper or aluminum foil and bake until the quiche filling seems set in the center, about 25 minutes.
Remove from the oven and let the quiche rest until set, about 5 minutes. (Yes, you can wait that long before you dive in.) Set the table, shut down the computer, have a seat, and help yourself. Originally published February 4, 2014.
Recipe Testers' Reviews
This mini quiche for one recipe is great. Usually when you make a quiche, you end up eating it for at least a week. This mini quiche recipe gives you a delicious quiche that can be eaten in one sitting. You can also use what’s in your refrigerator—leftover cooked asparagus, spinach, cheese, etc.—to change the flavor of the quiche.
Be sure to put the quiche on a rimmed baking sheet after you fill the pastry dough with the egg mixture to avoid any problems. I could also see making this recipe for a group of friends that enjoy cooking together. The pastry dough could already be in tart form. Then each person could mix up their own quiche while the shell is baking. You may want to go easy on the salt, depending on what you're adding to the egg filling.
I've never thought of quiche as a simple meal, but, as Judith Jones says, if you have pastry on hand, it is. The only real work this mini quiche recipe requires is rolling out the dough and whisking together an egg and some cream. The results are beautiful: a puffy, golden quiche that makes anyone—alone or not—feel extra special.
One caveat: My tarts would’ve come out of the molds better had I buttered the molds. Next time I will.