Perfectly proportioned, Elegant Individual Quiche is scrumptious and satisfying to enjoy for breakfast, brunch, or dinner!
This makes two 5-inch ramekins. It’s small yet satisfying, simple to pull together yet elegant enough to serve guests. Make these simple quiche special by baking them individually.
ELEGANT INDIVIDUAL QUICHE
Quiche is the perfect make-ahead meal. You can mix the ingredients together the night before then pour it in the phyllo dough and bake when you’re ready to eat.
As well, it cooks in about 30 minutes and can be served right away or saved for later. When you’re ready simply reheat, and eat!
Quiche freezes nicely too.
How to freeze quiche
Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer.
To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty aluminum foil or slide quiche into a freezer bag. Seal, label, and freeze for up to one month.
When ready to serve, remove from freezer. Do not thaw. Unwrap and bake, as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
INGREDIENTS FOR YOUR ELEGANT INDIVIDUAL QUICHE
- Green onion.
- Salt and pepper.
- Phyllo dough. Of course, for the phyllo dough, you can substitute pie crust, crescent roll dough, or omit the crust.
EGG PRO TIPS
Do you know that the dates on egg cartons are not expiration dates? Actually, it’s the date used for stores to know how long they can sell the eggs. It’s a ‘pack date’. Egg cartons with the USDA grade on them are required to have this ‘pack date’. Furthermore, this date is a three-digit code that corresponds with the consecutive day of the year. For example, January 1 would be 001 December 31 would be 365. Get it?
After purchasing eggs, refrigerate them in their original carton in the coldest part of your refrigerator (not the door). As well, assuming continuous refrigeration and they are not cracked or otherwise damaged, raw eggs will be safe to use 3 to 5 weeks after the Julian or ‘pack date’.
Also, when a recipe calls for an egg, it refers to a large egg. Adjust the number of eggs if you’re using x-large or small eggs in a recipe. Here’s an egg size substitution chart.
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The recipe below is ingredients for two 5-inch quiches. It will make one thin 8-inch quiche.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version dated January 8, 2013. I made new photos and simplified the recipe instructions.
Elegant Individual Quiche
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- 3 large eggs
- 1 Tablespoon green onion green part only, thinly sliced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 pieces bacon cooked and crumbled
- ¼ cup ham cooked and diced
- 1 cup cheese pepper jack or your choice
- 10 sheets phyllo dough 5 sheets for each quiche
- 1 tablespoon olive oil
- Preheat the oven to 350°F. Spray the bottom and sides of a small oven-safe dish. I used a 5-inch ramekin with 3-inch sides. Fold 5 sheets of phyllo dough in half and press into the ramekin, tuck any dough that overhangs into the ramekin. Place ramekins on a sheet pan. Brush the olive oil over the dough. This helps it brown.
- In a medium-sized bowl, beat the eggs. Add green onion, salt, and pepper to eggs and combine. Add half of the ham, bacon, and ¼ cup of cheese to each ramekin. Carefully pour in eggs. Top each ramekin with the remaining ½ cup cheese (adding ¼ cup to each ramekin).
- Bake at 350°F for 20 to 25 minutes until lightly set in the center. Remove and allow to cool 5 minutes before serving.