Mini Quiche for One
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
1 individual quiche
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Calories
499 kcal
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Course
Main Course
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Cuisine
French
Mini Quiche for One
Description
The Mini Quiche for One starts with a rolled-out pastry dough pressed into a small tart pan and blind-baked briefly to ensure a firm, flaky base. The filling is a mixture of beaten egg, heavy cream, salt, and freshly grated nutmeg, providing a smooth custard. Prosciutto, bacon, or ham bits scatter over the crust before pouring in the custard, which bakes gently until set and lightly golden.
The crust’s crisp edges hold the tender, creamy filling that carries a subtle savory flavor from the cured meat. Nutmeg adds warm spice notes without overpowering the other ingredients. This quiche size fits one serving, ideal for breakfast, brunch, or a light meal.
The recipe advises thawing frozen dough beforehand for easier handling and using a tart pan about 6–7 inches in diameter for proper thickness. Baking times balance a crisp base with fully set filling without dryness.
Ingredients
- About 2 ounces pastry dough if using frozen dough, toss it in the fridge the night before to thaw, or puff pastry
- 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 nutmeg freshly grated
- About 1 1/2 lices prosciutto torn into small bits, or 2 slices bacon, cooked and crumbled, or ham
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 Information
Show DetailsNutrition Facts
Serving: 1individual quiche
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1quiche | |
| Calories | 499kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 261mg | 87% |
| Sodium | 1022mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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