Broccoli & Cheese Quiche for One

A simple broccoli quiche for one can be filled with fresh broccoli, onions, garlic, and red pepper flakes for a little flavor-enhancing heat. Make with a rustic tender and flaky homemade crust or a refrigerated pre-made pie crust. Instead of broccoli, substitute with your favorite veggies. Try quiche for breakfast, lunch or dinner!

I made this with my rustic pie crust, so it has a very homemade look! For ease I wrote the recipe using a refrigerated pie crust, if you have a few extra minutes you may want to make your crust.

If you are looking for something with a little extra zing, try this lovely single serving Mediterranean quiche.

Main Ingredient Notes

• Milk – My preference is to use heavy cream, full-fat milk, or a combination of milk and heavy cream.
• Broccoli – Cut the broccoli into small florets, they should be rinsed and dried thoroughly. No need to precook the broccoli. However, for richer flavor, you can saute the broccoli before adding to the quiche, however, I don’t, because I like a crisper texture. Also, feel free to use less if you don;t want such a packed quiche. 🙂
• Cheese – use cheese that melts easily like Gruyere or Swiss, or a combination of cheeses can also be used.

Step-by-Step Recipe Directions

Step One: Start by preparing your quiche crust, you can use a refrigerator pie crust or make your own with this rustic pie crust for one recipe. Prebaked the crust.

Step Two: In a measuring cup or small bowl combine the eggs and milk and whisk until frothy. Add the salt and pepper and pinch of nutmeg.

Step Three: Layer the cheese on the bottom of the pre-baked crust.

Step Four: Optional: Layer broccoli, and any remaining cheese.

Step Five: Pour the egg mixture over the broccoli and cheese.

Step Six: Bake for 25-30 minutes until set. Check at 20 minutes to make sure you don’t overcook the quiche filling.

What’s the egg to milk ratio for Quiche?

You can scale any recipe up by using a simple egg to milk ratio.

• Eggs: Depending on the size of the egg, each egg can hold about ¼ to ½ cup of liquid when cooked, so the ratio ensures the quiche sets properly.
• Milk or Cream: You can use whole milk, half-and-half, or heavy cream depending on your desired richness. Heavy cream results in a richer quiche, while milk gives a lighter texture.

Recipe Notes

• The most important things to know about quiche are to have the right ratio of egg to milk or cream. You can adjust the extra ingredients as you like.
• Blind bake your crust before adding the filling. This will prevent the quiche from becoming soggy.
• Use high-quality ingredients – fresh eggs, milk, and cheese will make all the difference.
• Quiche is just as delicious and reheated as it is fresh out of the oven. But if you’re not careful, it can dry out quickly. Let the quiche cool completely before wrapping it in plastic wrap or aluminum foil. If you wrap it while it’s still warm, the steam will get trapped inside and make the quiche soggy.
• Avoid reheating quiche more than once. Every time you reheat it, the quiche will lose a little of moisture. So if you need to reheat it, do it just before you’re ready to eat.