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A baked mini quiche for one on a white plate.
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5 / 11 votes

Mini Quiche for One

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: French
Servings: 1 individual quiche
Calories: 499

Equipment

  • Individual tart pan (about 4 inches [10 cm] in diameter); pie weights (optional)

Ingredients

  • About 2 ounces pastry dough or puff pastry, (if using frozen dough, toss it in the fridge the night 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
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1quiche | Calories: 499kcal | Carbohydrates: 33g | Protein: 14g | Fat: 35g | Saturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 261mg | Sodium: 1022mg | Fiber: 1g | Sugar: 2g