Individual Quiche Recipe
Five-cheese, spinach, or bacon.
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Ingredients
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Crust (makes 4 individual 4.5–5-inch quiches)
Custard
Five-Cheese Filling
Spinach Filling (alternative to Five-Cheese)
Bacon Filling (alternative to Five-Cheese)
To Finish
Method
Crust (makes 4 individual 4.5–5-inch quiches)
- 1
Make dough
In a medium bowl, whisk together flour and 1/2 teaspoon salt. Using a pastry cutter or fingertips, cut cold cubed butter (and shortening if using) into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 2
Add water and chill
Sprinkle ice water over the flour mixture one teaspoon at a time, gently mixing after each addition until dough just holds together when pressed (you may not need all water). Form dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- 3
Roll and fit
Preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough to about 1/8-inch thickness. Cut four circles slightly larger than your individual tart pans (about 5.5–6 inches). Gently press dough into 4 greased 4.5–5-inch tart or muffin pans with removable bottoms, trimming excess and crimping edges as desired. Chill crusts in the freezer 10 minutes to prevent shrinkage.
- 4
Custard
- 5
Prepare custard
In a medium bowl, whisk together the 4 eggs until homogeneous. Whisk in whole milk and heavy cream until smooth. Add 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon grated nutmeg (if using). Taste the mixture — it should be slightly seasoned because fillings add salt.
Five-Cheese Filling
- 6
Assemble cheese filling
Evenly divide the grated Gruyère, cheddar, mozzarella, Parmesan, and small pieces of cream cheese among the four pre-baked crusts (about 3–4 tablespoons cheese mix per tart). Sprinkle a few chopped chives over each, if using. Pour the custard over the cheeses, filling each shell to about 3/4 full (leave a little room for the custard to set).
- 7
Bake
Bake quiches at 350°F (175°C) for 20–25 minutes, until custard is set but slightly wobbly in the center and top is light golden. Let cool on a rack 10 minutes before removing from pans. Serve warm or at room temperature.
Spinach Filling (alternative)
- 8
- 9
Assemble spinach quiches
Divide the squeezed chopped spinach and crumbled feta among the four crusts. Season lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper (distributed across shells). Pour the prepared custard over the fillings to 3/4 full. If desired, sprinkle a bit of extra Parmesan on top.
- 10
Bake
Bake at 350°F (175°C) for 20–25 minutes until set and lightly golden. Cool 10 minutes before removing from tins.
Bacon Filling (alternative)
- 11
Cook bacon and onions
In a skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Remove bacon and drain on paper towels; crumble when cool. If pan is very dry, add 1/2 tsp olive oil and add the chopped onion; cook until softened and translucent, about 4 minutes. Combine crumbled bacon and onions.
- 12
Assemble bacon quiches
Divide bacon-onion mixture among the four crusts and sprinkle optional shredded cheddar on top of each. Pour the custard over the fillings to 3/4 full.
- 13
Bake
Bake at 350°F (175°C) for 20–25 minutes until set and slightly golden. Let rest 10 minutes before unmolding.
To Finish
- 14
Optional egg wash and serving
If you want a shinier crust edge, brush the crust rims with egg wash before baking for the final bake step. After resting, run a thin knife around each tart and remove from pans. Serve warm or room temperature. Leftovers keep refrigerated up to 3 days; reheat at 325°F (160°C) for 8–10 minutes.