My Mediterranean Quiche recipe for one is a perfect light summer 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.
This is my Best Mediterranean Quiche recipe and it's inspired by my puttanesca recipe. I always have olives left over and I don't like to waste any food, so thought I'd put them to good use in this Easy Vegetable Quiche.
The combination of olives, tomatoes, and basil pairs wonderfully with eggs.
If you have leftover olives try this lovely olive chicken or a nice puttanesca recipe.
Why This Mediterranean Quiche Recipe Works
- This Mediterranean Vegetable Quiche not only tastes great, but it uses simple ingredients we all have in our stores at home.
- This recipe is easily adapted, so if there's an ingredient you don't have, leave it out, or substitute with something else.
- Quiche is a great way of using up leftovers in your refrigerator, like leftover pastry case or a few olives.
- Requiring only 20 minutes to bake, this Easy Vegetable Quiche can be prepared and on the table in just 45 minutes.
- Quiche is a great make ahead meal, as it can be baked earlier in the day or day before, then warmed up when you are ready to eat.
Table of Contents
✔ Main Ingredients Notes
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 ¼ 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.
- 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. parbaking the crust will keep the crust from getting soggy.
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.
My Mediterranean quiche for one is filling, so I like to keep any additional side dishes simple. Warm quiche is perfect with dressed green salad, or try some of these delicious recipes:
Helpful tools for this recipe
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- 4-inch Tart pan: I used the Pillivuyt Petite Tart pan is the perfect size for quiche and single-serving pies. They also make larger sizes.
- Whisk: This size works well when mixing in a small bowl or measuring cups
- Grater: Fine grating the cheese helps it to melt properly during cooking.
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, goats cheese or Swiss cheese, they would all work too.
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.
If you are patient, I recommend setting the quiche aside for 10 minutes to cool a little. This will make slicing the quiche easier as it will have set a little firmer, and it will still be warm enough to enjoy.
You can serve it either way, but I prefer to serve quiche warm as the pastry is lighter that way.
Enjoy these other Breakfast Ideas for One
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Mediterranean Quiche for One
- 1 egg
- ¼ cup whole milk or cream
- ¼ cup Gruyere cheese shredded
- 1 tablespoon black olives chopped
- 2-3 cherry tomatoes diced
- 2-3 fresh basil leaves chopped
- salt and pepper to taste
- 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.
- Par bake the crust to avoid a crust with a soggy bottom.
- Let the crust cool slightly before filling.
Thanks for coming! Let me know what you think or share a tip.