There are only two of us here who like quiche, so this quiche for two is our go-to recipe these days. It is not a lightened up quiche, but rather a smooth, no-holds-barred quiche made with half & half, cheddar cheese, and a flaky scratch crust. Ham or bacon may be added, but I still haven’t done that and will update when I do.
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 into the quiche and ruin the smooth texture.
Also, the texture of quiche 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, you can buy one on Amazon. A six inch cake pan should also work. I like making it in individual removable bottom tart pans. The ones I have measure exactly 4 inches on the bottom, and about 4 1/2 inches if you measure across the top. If using removable bottom tart pans, you’ll have 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.
Quiche for Two or Three
- 1 cup all-purpose flour (135 grams)
- 1/2 teaspoon salt
- 2 tablespoons shortening (24 grams)
- 4 tablespoons cold unsalted butter (56 grams)
- 3 to 5 tablespoons ice water
- 2 large eggs
- 1/2 cup half & half
- 1/8 teaspoon salt
- 1/8 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
- 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.