Individual Quiche Recipe

Make dough

In a large bowl, whisk together 2 cups flour and 1/2 tsp salt. Add 1/2 cup cold cubed butter and use a pastry cutter or your fingertips to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.

Add liquid

If using, beat 1 cold egg and add to the bowl. Sprinkle 4 Tbsp cold water over the mixture, 1 Tbsp at a time, tossing with a fork until the dough just comes together. Do not overwork.

Chill and divide

Form dough into a disc, wrap in plastic, and chill in refrigerator for 30 minutes. After chilling, roll out dough on a lightly floured surface to about 1/8 inch thick. Cut into six 6-inch rounds (or fit to six 4-5 inch tartlet pans). Press dough into individual tart pans with removable bottoms, trimming excess. Chill shells for 15 minutes.

Blind bake

Preheat oven to 375°F (190°C). Line each chilled crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5–7 more minutes until edges are lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).

Prepare custard

In a medium bowl, whisk together 6 large eggs until slightly frothy. Whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/4 tsp ground nutmeg. Set aside.

Cook bacon

In a small skillet over medium heat, cook 3 diced bacon slices until crisp, about 6–8 minutes. Remove to paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat (or discard).

Sauté onion (optional): If using the diced onion, sauté 1 Tbsp finely diced onion in the bacon fat for 1–2 minutes until softened and translucent; cool slightly.

Assemble: Sprinkle cooked bacon and sautéed onion into one pre-baked crust. Add 1/2 cup shredded sharp cheddar. Pour approximately 1/3 cup of the egg custard over filling (enough to come nearly to the top but not overflow). Sprinkle a little extra cheddar if desired.

Bake: Place assembled quiche on a baking sheet and bake at 350°F (175°C) for 20–25 minutes, until custard is set (center will be slightly jiggly). Let rest 5 minutes before serving.

Assemble: Into one pre-baked crust, layer 3/4 cup diced cooked ham, 1/4 cup seeded diced fresh tomato (pat dry to avoid excess moisture), and 1/2 cup diced fresh mozzarella. Tuck 1 Tbsp sliced fresh basil evenly into filling.

Pour custard: Pour about 1/3 cup egg custard over fillings so it reaches near the rim but does not overflow.

Bake: Bake at 350°F (175°C) for 20–25 minutes until set. If mozzarella browns too quickly, tent loosely with foil. Rest 5 minutes before serving.

Sauté mushrooms

In a small skillet, heat 1 tsp oil or butter over medium-high heat. Add 3/4 cup sliced mushrooms and 1 tsp minced garlic. Cook 4–6 minutes until mushrooms are browned and most moisture has evaporated. Stir in 1/2 tsp thyme, season lightly with salt and pepper, and cool slightly.

Assemble: Spread sautéed mushrooms into one pre-baked crust and top with 1/2 cup shredded gruyere or swiss cheese.

Pour custard and bake: Pour ~1/3 cup egg custard into the shell. Bake at 350°F (175°C) for 20–25 minutes until custard is set. Rest 5 minutes before serving.

Prep broccoli

Bring a small pot of water to a boil and blanch broccoli florets for 1 minute, then transfer to ice water to stop cooking. Drain well and chop so you have 1/2 cup chopped florets.

Assemble: Place chopped, well-drained broccoli in the pre-baked crust and top with 1/2 cup shredded sharp cheddar cheese.

Pour custard and bake: Pour ~1/3 cup egg custard into the shell. Bake at 350°F (175°C) for 20–25 minutes until set. Rest 5 minutes before serving.

Wilt spinach

In a skillet, wilt 1/2 cup fresh spinach with a splash of olive oil over medium heat for 1–2 minutes until just wilted. Remove, cool, and squeeze out any excess moisture thoroughly.

Assemble: Place the squeezed spinach in the pre-baked crust, sprinkle 1 Tbsp sliced green onion and 1/2 cup crumbled feta evenly over the spinach.

Pour custard and bake: Pour ~1/3 cup egg custard into the shell. Bake at 350°F (175°C) for 20–25 minutes until set. Rest 5 minutes before serving.

Assemble fresh tomato-mozzarella

Arrange 3 thin slices of ripe tomato in the bottom of one pre-baked crust. Top with 3 slices of fresh mozzarella, leaving a little space between slices. Sprinkle 1/4 tsp dried oregano and a pinch of salt and pepper.

Pour custard and bake: Carefully pour ~1/3 cup egg custard into the shell (use less if tomatoes are juicy). Bake at 350°F (175°C) for 20–25 minutes until set. If cheese on top browns too quickly, tent with foil. Rest 5 minutes before serving.

Optional brush: After baking and while still warm, brush the crust edges lightly with 1 tsp olive oil or melted butter for shine.

Cool and serve: Allow individual quiches to rest 5–10 minutes so the custard finishes setting. Serve warm or room temperature. Store leftovers refrigerated up to 3 days and reheat at 325°F (160°C) for 10–12 minutes.