Single serve quiche recipe

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What excites me about learning to make a single serve quiche is that it is such an all-rounder meal. Easy, tasty and economical it is also incredibly versatile. Once you master the basic recipe the options are endless.

For instance in the quiche below I included parmesan cheese - but you could leave the cheese out, or add cheddar or blue cheese, fetta, ricotta or goats cheese - it's that versatile.

The three basic components of quiche

Quiche has 3 main components:

  1. the pastry case

  2. egg mix (eggs & milk; eggs & cream; or eggs, milk & cream)

  3. 'fillers' or ingredients that make up the bulk of the dish.

The Formula for Single Serve Quiche

The key to making a smaller scale, single serve quiche is adapting the quantity of the egg mix and the quantity of the filling.  In this recipe I've scaled down the mixture so that you just use one egg and the ingredients are suitable for a 12cm / 5 inch pie flan dish.

For a 12 cm / 5 inch pie or flan dish I used:

Filling: 1 1/2 - 2 cups of ingredients  (You can use less, e.g. a cup - but I like my quiche to be fairly 'full' and more about the filling and less about the egg mixture. If you prefer more of the quiche-y / egg mixture drop the quantity of the filling down to a cup)

Egg mixture: 1 large egg, 20 ml cream, 30 ml milk, pepper & salt + 2 tablespoons parmesan cheese (optional)

Pastry: 1/3rd sheet of pampas pastry or make your own pastry using your own recipe, but scaling it down to 1/3 cup of flour.  (Or leave a comment below if you want to be notified when I post my pastry recipe to the blog)

The 'Kitchen Sink' Quiche

I've called the quiche featured here, my 'kitchen sink' quiche.  This is because it is based on a slightly strange combination of ingredients simply because they were all that was available!

I was hungry, wanted to make quiche, but didn't have a lot of ingredients on hand. So I foraged in the cupboard and fridge and this is what I came up with.

The picture shows I used bits and pieces of leftovers, e.g. poached chicken, broccoli, walnuts which I toasted and crushed to add texture and porcini mushrooms which I found in the depths of the pantry and decided to use for flavour. I subsequently remembered I had some leftover roasted red onion and some spinach hiding away at the bottom of the fridge.

Five easy steps for making quiche

Once you have lined the quiche dish with the pastry and prepared the ingredients (Steps 1 & 2) the next steps are to blind bake the pastry and prepare the egg mixture. (Steps 3 & 4).  The fifth and final step is to fill the pastry shell with the ingredients and egg mixture and bake the quiche.


Other options for quiche fillings

Combinations I like are:

  • bacon & corn

  • roast pumpkin, caramelised onions, spinach, pine nuts & goats cheese

  • sweet potato, pancetta & peas

  • roast pumpkin, red capsicum, red onion and spinach

I also love pastry desserts. If you are making pastry, make a double batch, or use the leftovers to cook a dessert such as this freeform plum flan.


Single serve quiche recipe for one

Prep time 15 mins        Cooking time 35 minutes


  • Sufficient pastry to cover the base of a 12cm, / 5 inch flan dish, e.g. 1/3 of Pampas shortcrust pastry or make your own pastry scaling the ingredients for 1/3 cup of flour

  • 1.5 - 2 cups of 'filling', e.g. 100 grams poached & shredded chicken , 1/4 roasted & chopped red onion, 4 florets broccoli chopped & lightly steamed, half a cup of spinach, 1.5 tablespoons of walnuts toasted & crushed, 3 mushrooms chopped

  • 1 large egg

  • 20 ml cream

  • 30 ml milk

  • 2 tablespoons grated parmesan (optional)

  • 1/4 teaspoon dried thyme

  • pinch of salt, ground black pepper to taste


  1. Heat oven to 180 degrees

  2. Roll out pastry so it is about 5 mm thick

  3. Line flan dish with pastry then blind bake it with weights in it for 10 mins at 180 and then remove the weights and bake for a further 5 minutes

  4. Make egg mixture by adding egg, milk, cream, pepper & salt to a bowl and lightly whisking.

  5. Add grated cheese to egg mixture and mix through

  6. Arrange filling in the flan dish, then pour over egg mixture

  7. Place in oven and cook at 180 for 20 minutes

  8. Notes

Adapting the 'single serve quiche formula' to cook other quiche recipes: The purpose of spelling out the basic ratio of ingredients for the egg mixture and the quantity for the filling is so that you can use the basic principles to cook many other types of quiches.

For example if you see a quiche recipe you love, you can adapt it by ignoring the ingredients for the egg mixture and using the one here, and preparing the ingredients as specified in the recipe - but adapting the quantities so that they yield 1.5 - 2 cups of ingredients - or however much you think will sit comfortably in your quiche / flan dish.

Blind baking: In recent years I have started cooking the pastry base of the quiche for 10 - 15 minute before adding the filling and egg mixture. This process is called blind baking. I do think blind baking makes the crust better as it guarantees the bottom of the quiche cooks through and is not soggy.  However, I have also made quiches without blind baking - not as foolproof, but I've always been lucky!  The instructions and video on The Kitchn's website provides easy to follow instructions on blind baking.  

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