Broccoli Quiche for One
This base quiche recipe can be customized with fillings like cheese, vegetables, and meats.
Servings: 1 single serving quiche
Calories: 236kcal
Ingredients
- 1 (6 inch) round refrigerated pie crust You will need to cut the pre=made crust into a smaller circle.
- 1 whole egg
- ½ cup whole milk or cream
- ¼ cup Gruyere cheese shredded
- 1 pinch ground nutmeg
- 1 pinch salt and pepper to taste
Instructions
- Roll out the pie crust and line a small quiche dish with crust. Fill in any breaks or holes in the crust.1 (6 inch) round refrigerated pie 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 sheet 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 place the cheese on the bottom of the crust.¼ cup Gruyere cheese
- In a small measuring cup whisk together the milk, egg, nutmeg. and pinch of salt.1 whole egg, ½ cup whole milk or cream, 1 pinch salt and pepper to taste, 1 pinch ground nutmeg
- Pour the egg batter into the prepared quiche pan and bake at 375° F for 20 minutes.
Notes
Whisk the Eggs Well: Whisk the eggs until they're well blended.
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 Overbake: 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.
Pre-Bake the Crust: Also known as blind baking, pre-baking the crust ensures it is fully cooked and won't get soggy from the egg mixture.
Cook any Fillings First: If you're adding any veggies or meats, cook them before adding to the quiche to remove any extra moisture and fat.
Nutrition
Serving: 14-inch quiche | Calories: 236kcal | Carbohydrates: 3g | Protein: 17g | Fat: 17g | Sodium: 321mg | Sugar: 3g
