Quiche for one? That sounds ambitious, but the truth is, it’s a cinch to make yourself a small quiche if you have an individual tart pan, about 4 inches in diameter, with a removable bottom, and some excess tart dough in your freezer. And what a treat it is.
- About 2 ounces pastry dough (preceding recipe); if frozen, take out in the morning and defrost slowly in the fridge
- 1 large egg
- 1/4–1/3 cup heavy cream
- 1/4 teaspoon salt
- A sprinkling of freshly grated nutmeg
- About 1 1/2 slices prosciutto or ham, torn in small bits, or 2 slices bacon, cooked and crumbled
- Preheat the oven to 450°. If the dough is very cold, let it warm up in the kitchen until it feels pliable. Roll it out on a lightly floured board to a circle approximately 9 inches in diameter, and fit it into the small tart form, pressing it firmly around the edges, trimming the overhang. Prick the bottom, then line the pan with foil buttered on its underside and fill it with dried beans or small baking stones. Bake for 10 minutes at 425°, turn down the heat to 375°, remove the foil and beans, prick the bottom again, and bake another 2 minutes.
- Meanwhile, as the shell is baking, crack the egg into a measuring cup, and add enough cream to make a scant 1/2 cup. Add the seasonings, and mix well. Scatter the prosciutto, ham, or bacon over the bottom of the tart, and pour in the egg-cream mixture, which will fill the tart shell right up to the top (if you have a little too much, just discard or add it to some scrambled eggs). Place on a Silpat-or foil-lined baking pan and bake for 25 minutes. Remove from the oven and let set for about 5 minutes, if you can wait that long before you dive in.
- A quiche is a great catchall for goodies lurking in the fridge. You can vary the above just by adding a tablespoon or so of grated cheese—Gruyère, aged Cheddar or Gouda, or a French mountain cheese—you name it. Sautéed mushrooms, cooked asparagus, spinach, and zucchini make good fillings, as do cooked seafood, sausage, and spicy meats.