My Mediterranean Quiche recipe for one is a perfect light meal. The Gruyere cheese gives this vegetable quiche a lighter flavor and allows the olives to shine through. The basil and tomato complement the olive and cheese nicely. Add a salad for a complete meal.
For more easy egg meals, you may like this easy quiche lorraine for one or a simple mini spinach and feta quiche.
This Quiche is not only packed with flavor but also made with simple, everyday ingredients you likely already have on hand. It’s incredibly flexible; don’t have a certain veggie? Just leave it out or swap in whatever you’ve got in the fridge. Quiche is perfect for using up leftovers, whether it’s a bit of pastry dough, a handful of olives, or those veggies that need a home. It bakes in just 20 minutes, so you can have dinner on the table in about 45. Plus, it’s a great make-ahead option; bake it earlier in the day or even the night before and just warm it up when you’re ready to eat.
Main Ingredients Notes
The full ingredient list and instructions are located in the recipe card at the bottom of this post.
- Pie crust: The easiest crust is to use an already-made refrigerated pie crust like one from Pillsbury or try this homemade mini pie crust recipe. You only need about 1/4 of the sheet. The unused portion can be cut and frozen for use later.
- Egg: Just one egg is mixed with the milk to create a creamy egg custard which forms the filling.
- Milk: A cup of whole milk or cream make the quiche very rich and creamy, however, low-fat milk works too. More information on the best dairy for quiche.
- Cheese: My go-to cheese for quiche is Gruyere for that delicate flavor.
- Basil: Fresh basil is always preferred, but you can use dried if that’s all you have. Alternatively, oregano or an Italian herb mix can be used.
- Tomatoes: Cherry or grape tomatoes.
- Olives: You can pick up a couple of olives from an olive bar or use canned sliced olives. Don’t use chopped olives as they are just too mushy. Use your favorite olive, black olive, kalamata, or Spanish olive all work well.
How to Make Mediterranean Quiche for One
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Step One: Roll out the pie crust and line a small quiche dish with crust. Fill in any breaks or holes in the crust.
Step Two: Line the crust with parchment paper, and add some pie weights to keep the crust from shrinking while baking.
Step Three: Place the dish on a small baking dish and bake at 400° F for 10 minutes.
Step Four: Let the crust cool for a few minutes and layer the cheese, olive, tomato, and basil on the bottom of the baked quiche crust.
Step Five: In a small measuring cup, whisk together the milk, egg, and pinch of salt.
Step Six: Pour the egg batter into the prepared quiche pan and place it on a small baking sheet.
Step Seven: Bake at 375° F for 20 minutes.
Sydney’s recipe notes
- Par-bake the pastry crust first, to avoid a crust with a soggy bottom.
- Let the crust cool slightly before filling it with the egg mixture.
- Don’t overcook the quiche; if you do the quiche will be dry. The quiche will cook properly within 20 minutes if your oven is accurate. If cooking in a standard oven, I suggest occasionally testing your oven temperature with an oven thermometer.
- I rarely use my full-size oven and my countertop Breville Smart Oven for about 90% of baking and roasting.
Serving suggestions
This quiche for one is filling, so I like to keep any additional side dishes simple. Warm quiche is perfect with a simple green salad.
How to store leftovers
If you have leftovers, refrigerate and serve them the next day or freeze them by wrapping them tightly in saran wrap and covering with foil. The frozen quiche will last for several weeks in the freezer, however, for optimal flavor, I prefer to use it within a week or two.
？Frequently Asked Questions
The trick to a good quiche is getting the balance of eggs to milk right, as too many eggs can make a quiche rubbery. I add whole milk or cream to my egg mixture, stopping the eggs from becoming rubbery.
I like to use Gruyere as it has a wonderfully nutty flavor and also melts and cooks really well. You can also use cheddar cheese, feta cheese, or Swiss cheese.
If you want to avoid a soggy base, I recommend blind baking the pastry case first before adding the egg custard.
Quiche should be baked uncovered as you want the top to set and turn a little golden. I bake this quiche at 375° F for 20 minutes, that way it’s not in the oven too long for the pastry case to catch and burn.
Have more questions? Check out the answers to the Top 20 Questions and Answers about Quiche.
Individual Mediterranean Quiche
Ingredients
Method
- Roll out the pie crust and line a small quiche dish with crust. Fill in any breaks or holes in the crust.
- Line the crust with parchment paper, and add some pie weights to keep the crust from shrinking while baking.
- Place the dish on a small baking dish and bake at 400° F for 10 minutes. par-baking the crust will keep the crust from getting soggy.
- Let the crust cool for a few minutes and layer the cheese, olive, tomato, and basil on the bottom of the baked quiche crust.
- In a small measuring cup whisk together the milk, egg, and pinch of salt.
- Pour the egg batter into the prepared quiche pan and bake at 375° F for 20 minutes.
Notes
Use Cream or Half-and-Half: For a richer and fluffier quiche, consider using cream or half-and-half instead of milk. The fat content makes for a more luscious texture.
Don’t Over bake: The key to a creamy, fluffy quiche is not to overbake it. Quiche should be removed from the oven while the center is slightly wobbly.
Use Room Temperature Ingredients: Use room temperature ingredients to achieve a more uniform bake and a fluffier texture. Cold ingredients take longer to cook and can make the quiche denser.
Let it Rest: Allow your quiche to rest for a few minutes after taking it out of the oven. This will let it set and give it a chance to redistribute and lock in its moisture, which adds to its fluffiness.
Bake it on a Lower Rack: Placing your quiche on the lower rack of the oven will ensure that the bottom crust gets nicely baked while preventing the top from overcooking before the filling is done.
