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Home » Entrees

Quiche for Two or Three

Modified: Jul 3, 2023 · Published: Apr 13, 2015 by Anna · This post may contain affiliate links · 5 Comments

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Quiche for Two is my most used quiche recipe these days.  It is not a light recipe, but rather a smooth, no-holds-barred quiche made with half & half, cheddar cheese, and a flaky scratch crust. Ham or bacon optional.

Quiche for two

This recipe calls for a 6-inch pie dish and a quick and easy scratch crust. Of course that's subjective. If you don't find crust making "quick and easy" or fun, feel free to use a refrigerated roll-out crust. You can also vary the cheese and add a few vegetables.  However, if you do add vegetables make sure you cook them and press them dry so that the moisture from the vegetables doesn't leak in and ruin the smooth texture.

Quiche for two
Baked in a 6 inch pie dish.

Also, the texture changes as it cools. It comes out of the oven puffy (as in the photo above), but settles down and smooths out as it cools. Here's what it looks like after cooling. For me, the hardest part of making quiche is not cutting into it right away.

Quiche for Two Dish Sizes

If you don't have a 6 inch pie dish, they're pretty easy to find online.  A 6-inch cake pan should also work, though I haven't tested in one. Another thing that works are individual removable bottom tart pans. The ones I have measure exactly 4 inches on the bottom, and about 4 ½ inches across the top. If using removable bottom tart pans, this recipes gives you enough crust for four and enough filling for two. I've also experimented with 4-inch removable bottom cheesecake pans. They work, but tend to leak if you don't really build up the crust. The tart pans are a little easier to work with.

Update: Here's another good pie crust recipe that works well with this or any 6 inch quiche.

Mayonnaise Pie Crust!

Did you know you could make pie crust with mayonnaise? If you are in a hurry and need a quick crust, here's the basic recipe. You will not need all of it for the quiche.

In the bowl of a food processor, combine 2 cups flour (260 grams), ½ teaspoon salt and ½ cup mayonnaise. Pulse until crumbly. Add ¼ cup of cold water through the chute and pulse just until mixture holds together. Shape into a disk and let stand for 30 minutes or make ahead of time and chill until ready to use. Here's the full recipe for Mayonnaise Quiche.

More Quiche Recipes

  • Ham, Cheddar, Gouda & Spinach Quiche
  • Crustless Quiche with Ham & Broccoli
  • Crustless Spinach Quiche
  • Crustless Ham, Cheese & Broccoli Quiche (low fat)
  • Quiche Lorraine Tart

Recipe

Quichefortwo

Quiche for Two or Three

Anna
Quiche for Two or Three
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 1 hour hr 20 minutes mins
Dough Chilling Time 1 hour hr 20 minutes mins
Total Time 3 hours hrs 40 minutes mins
Course Entree
Cuisine American
Servings 2

Ingredients
 

Crust

  • 1 cup all-purpose flour (135 grams)
  • ½ teaspoon salt
  • 2 tablespoons shortening (24 grams)
  • 4 tablespoons cold unsalted butter (56 grams)
  • 3 to 5 tablespoons ice water

Filling

  • 2 large eggs
  • ½ cup half & half
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup shredded cheese cheddar or other flavor
  • 1 teaspoon chopped fresh parsley
  • Optional: Some cooked spinach that has been completely drained and pressed dry

Instructions
 

  • Prepare crust: In a mixing bowl, mix together the flour and salt. Add shortening and butter and cut with a pastry cutter or mix with your fingers until crumbly. Add ice water a couple of tablespoons at a time and stir with a heavy duty scraper, pushing all ingredients together, to form a ball. Press into a disc, wrap in plastic (or put in a freezer bag) and chill for an hour.
  • On a floured surface, roll the dough into a 10 inch circle, drape it over a 6 inch pie plate, trim, fold and crimp the edges. Freeze lined dish for 20 minutes. Cover inside with greased foil, weigh down with pie weights, set on a rimmed baking sheet and bake for 30 minutes at 375. Note: You’ll probably have leftover pie crust.
  • Filling: Whisk together filling ingredients and pour into the warm pie shell. Reduce heat to 350 and bake for about 35 to 45 minutes or until it appears set and puffy. The middle should still look slightly underdone, but not liquid-y. Let stand 30 minutes before serving. This is important. The quiche settles and becomes a bit smoother as it cools. It’s so tempting to cut right into it when you take it out of the oven, but let it stand.

Notes

Our latest favorite variation is to use about a half cup of frozen red, yellow and green peppers (thawed) tossed with a link or two of flavored chicken sausage which has been cut into circles.  
Keyword Quiche
Tried this recipe?Let us know how it was!

More Entrees Archive

  • Palmini Cottage Cheese Egg Bake
    Cottage Cheese Palmini Egg Bakes
  • Jumbo Muffin Pan Quiche
    Crustless Muffin Pan Cottage Cheese Quiche
  • Cottage Cheese Spinach Bake
    Cottage Cheese and Spinach Casserole
  • Mayonnaise Quiche
    Duke's Mayonnaise Quiche

Comments

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  1. Anna says

    October 02, 2024 at 4:40 pm

    Hey Alix! Thanks for leaving a comment, and glad you had the "fixings" for this. LOL.

  2. Alix says

    October 02, 2024 at 1:24 pm

    5 stars
    What a great basic recipe to riff off! I am going out of town today so my cupboards were a bit bare, but I had the fixings for a sorta quiche Lorraine (my FAVORITE) and didn't want to make a ton of quiche so this 6" recipe is great. I will definitely be using it for future quiche iterations when I need a pantry meal. For anyone wondering, I cooked 1 slice of bacon, then caramelized a small sliced onion in the drippings. I used gouda, as that's what I had, for the cheese. It was so tasty and I had great success with the crust. No soggy bottoms here!

  3. Anna says

    April 05, 2023 at 11:04 am

    Thanks for the review, B! My daughter and I use this recipe all the time, too. It's kind of an outlier here on Cookie Madness, but it's low key popular.

  4. Boje says

    April 05, 2023 at 10:03 am

    5 stars
    Such an easy recipe. I added sauteed red bell pepper and sliced green onions as well as some cooked bacon I had on hand. I made mine crust-less to cut back on carbs. Perfect for two people.

  5. Sue says

    April 13, 2015 at 8:10 pm

    Yum! There was a day when I wouldn't touch quiche. Now I can only wonder what was wrong with me! I hope I remember to try this sometime when I only need to feed two.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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