Mediterranean Quiche for One

My Mediterranean Quiche recipe for one is a perfect light summer meal. The Gruyere cheese gives the quiche a lighter flavor and lets the olive shine through.  The basil and tomato complement the olive and cheese nicely. 

This quiche recipe was inspired by my puttanesca recipe. I always have olives left over and I don't like a waste. The combination of olives, tomatoes, and basil pairs wonderfully with eggs.

Table of Contents

• Ingredients Notes
• Recipe Step by Step Directions
• How to Store Leftovers
• Helpful tools
• Cooks tip
• 📖 Recipe

Ingredients Notes

• 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 during cooking.
• Milk: A whole milk or cream make the quiche very rich and creamy, however, a low-fat milk works.
• 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. Alternately, 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 the chopped as they are just too mushy. Use your favorite olive, black olive, kalamata, or Spanish olive all work well.

See the recipe card for ingredient quantities.

If you have leftover olives try this lovely olive chicken or a nice puttanesca recipe.

Recipe Step by Step Directions

How to Store Leftovers

f you have leftovers, refrigerate and serve the next day or freeze by wrapping 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.

Helpful tools

• 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.