Perfect Quiche Custard for One: Small-Batch Ratios

A great quiche starts with a silky, flavorful custard, and you don't need to make a full-size pie to enjoy it. Whether you're cooking for yourself or just want fresh quiche without days of leftovers or freezing. Mastering the custard ratio for small batches is the key to single-serving perfection.

The Essential Single-Serving Ratio

The beauty of quiche custard is how easily it scales down. The golden rule stays the same: 1 egg for every ½ cup of dairy. For one generous serving, you'll typically need:

• 1 large egg + ½ cup dairy (perfect for a 4-inch tart pan or standard ramekin)
• 2 eggs + 1 cup dairy (ideal for a 6-inch pan or two servings)

This ratio gives you that signature creamy texture without waste.

Note: If your egg is smaller, then I usually cut back the diary to about ⅓ cup.

Best Dairy Choices for Small Batches

When you're making just one or two servings, dairy choice matters even more:

• Heavy cream delivers maximum richness, perfect for a special breakfast or brunch
• Whole milk creates a lighter, everyday quiche that won't weigh you down
• Half-and-half offers the best of both worlds and is often what you already have in the fridge

Pro tip for singles: Half-and-half is ideal for solo cooks since it's versatile for both cooking and coffee, reducing waste.

Scaling Your Custard

Individual Ramekin (4-inch)

• 1 large egg
• ½ cup dairy
• Pinch of salt, pepper, and nutmeg

Two Small Servings (6-inch pan or two ramekins)

• 2 large eggs
• 1 cup dairy
• ¼ teaspoon salt, pepper to taste

Mini Muffin Tin Quiches (makes 6-8)

• 2 large eggs
• ¾ cup dairy
• Season to taste

Making it Even Easier for One

Use what you have: One egg + whatever dairy is in your fridge works beautifully. Mix milk and cream, use yogurt thinned with milk, or even add a splash of cream cheese for extra richness.

Skip the measuring: Once you know the ratio, you can eyeball it—break an egg into your ramekin, note the level, then add dairy to roughly double that volume.

Prep ahead: Whisk a double or triple batch of custard base and refrigerate for up to 2 days. Make fresh quiche whenever the mood strikes.

Keys to Perfect Small-Batch Custard

• Whisk gently until just combined—you want smooth, not frothy
• Season boldly since you're using less total volume, don't shy away from salt and pepper
• Consider straining through a fine-mesh sieve for ultra-silky texture (especially nice for a treat-yourself breakfast)
• Watch the bake time—smaller quiches cook faster, usually 20-25 minutes at 375°F

Common Small-Batch Mistakes

• Overfilling your vessel: Leave ¼ inch at the top to prevent overflow
• Too hot, too fast: Gentle baking prevents curdling—the center should still jiggle slightly when done
• Forgetting to adjust add-ins: Use about ¼-1/3 cup total fillings per egg to maintain the proper ratio

Your Single-Serving Quiche Blueprint

Start with your base (1 egg + ½ cup dairy), add 2-3 tablespoons of your favorite fillings (cheese, veggies, meat), pour into a greased ramekin or small tart pan, and bake at 375°F for 20-25 minutes. That's it, fresh quiche, no meal planning required.

The best part about mastering small-batch custard? You can experiment with different flavor combinations every time without committing to a week's worth of the same quiche. Monday could be spinach and feta, Wednesday mushroom and Gruyere, Friday bacon and cheddar, all from the same simple ratio.