Quiche for one? That sounds ambitious, but the truth is, it’s a cinch to make yourself a small quiche if you have an individual tart pan (about 4 inches in diameter) with a removable bottom and some tart dough in your freezer. And what a treat it is.–Judith Jones
LC Quiche Catch-All Note
Judith Jones has even more words of quiche wisdom to impart to solo cooks than what you’ll find in her recipe. “A quiche is a great catchall for goodies lurking in the fridge,” she says in her book The Pleasures of Cooking for One. You can vary the filling just by adding a tablespoon or so of grated cheese, she notes, whether “Gruyère, aged Cheddar, Gouda, a French mountain cheese, you name it.” Or think veggies—leftover sautéed mushrooms, cooked asparagus, wilted spinach, caramelized onions, steamed zucchini, even boiled potatoes. As for something a little more substantial, cold cuts are lovely when chopped and tossed into quiche. So are those last three shrimp from the night before. Or the last of the chorizo. You see where we’re going with this? Let your leftovers take you where they will…and then kindly let us know your destination in a comment below.
- Quick Glance
- 15 M
- 1 H
- Serves 1
Special Equipment: Individual tart pan (about 4 inches in diameter); pie weights (optional)
- About 2 ounces pastry dough (if using frozen dough, toss it in the fridge the day before to thaw)
- Flour, for the work surface
- Butter, for the pastry dough
- 1 large egg
- 1/4 to 1/3 cup heavy cream
- 1/4 teaspoon salt
- A sprinkling freshly grated nutmeg
- About 1 1/2 slices prosciutto or ham, torn into small bits, or 2 slices bacon, cooked and crumbled
- 1. Preheat the oven to 425°F (218°C).
- 2. If the dough is very cold, let it warm up on the counter until it feels pliable. Roll the dough out on a lightly floured board to a circle approximately 9 inches in diameter, and fit it into the tart pan, pressing it firmly around the edges and trimming any crust that hangs over the edge. Prick the dough with the tines of a fork, then line the dough with 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 foil and weights from the crust, and prick the bottom again. Bake, uncovered, another 2 minutes.
- 3. Meanwhile, as the tart crust 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 tart 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.)
- 4. Carefully place the tart pan on a rimmed baking sheet lined with a Silpat or foil and bake until the filling seems set in the center, about 25 minutes. Remove from the oven and let the quiche rest for about 5 minutes to set. (Yes, you can wait that long before you dive in.) Set the table, have a seat, shut down the computer, and help yourself.
Recipe Testers Reviews
This 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 them 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 are 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.
I have to admit that I've seldom made quiche because I think of it as a dish for a crowd. Now that I've made this mini quiche recipe, I may make quiche more often. This was remarkably easy and fast. If you have leftover dough for the crust on hand, it comes together in about 5 minutes of active time. I added a sprinkle of Gruyère cheese to the top, which perfectly complemented the local prosciutto (La Quercia) that I had on hand. The cooking time was spot-on; in fact, my only complaint was that the called-for amount of salt was too much considering the saltiness of the prosciutto that I used. I found that a personal-size quiche is both easier and more fun to eat than a slice of a larger quiche, and it cooks more consistently. I'll use variations on this recipe for future impromptu dinner parties. A quick salad and a few quiches with a crisp white wine can come together with simple ingredients and limited time.
I love quiche, but a whole one is too much for us to eat at one time and I hate to waste food. This is a recipe I’d make for myself any time and the possibilities are endless as to the fillings you could combine. I made several of these and used different combinations of ingredients. The ham was nice, but not as flavorful as the one with bacon. I loved the one with mixed veggies. The ones I used cheese in were better than those without, especially the one with smoked Gouda. It's the best recipe to make when you have a little of this and a little of that in the refrigerator. My pastry dough came out of a red box from the grocery store and it worked just fine.
I doubled the recipe with plans to make one quiche each for my husband, daughter, and me, and sure enough, the doubled recipe perfectly filled three 4-inch tart pans. The recipe was easy to follow and quick to put together. The baking time was right on the mark and they looked puffed and nicely browned and tasted wonderful. I made my quiche by the original recipe—not using any of the variations—and thought I’d miss not having cheese, but they were so good I didn't. I told my daughter after she ate hers about the lack of cheese, and she couldn't believe they didn't have any. I’ll be making these again, and maybe I'll even try some of the variations.