Easy Mini Mediterranean Quiche for One
I love a good quiche. They make a perfect meal, are packed with flavor, and are best served with a little side salad (bonus points if you have some crispy potatoes as well). After sharing my recipe for the perfect Spinach Feta Mediterranean Deep Dish Quiche, someone said, “If you can make a single-serve quiche, you’d become a legend!” Legend challenge accepted and conquered with this mini Mediterranean quiche for one.
One of my most popular recipes is a bigger version of this mini quiche, but crustless because sometimes I just can’t be bothered, ya know? Don’t worry, though, this single-serve quiche is baked inside a delicious, buttery, flaky crust and packed with all the same yummy flavors, but just for you. Though, to be fair, you could cut it in half and share or save for breakfast the next day. Personally, I don’t really have that kind of self-control…
All in all, this is one of my favorite quiches for a reason, and I’m positive you’re going to love it too!
If you love this recipe as much as I do, please rate and review it below and tag @accentgolden in your posts on social!
WHAT IS A MINI MEDITERRANEAN QUICHE?
For this easy quiche, I used a mini 6-inch cast iron skillet (which I found in Aldi’s aisle of joy), but you can use any 6-inch oven-safe ramekin or pie pan that you have on hand. You just want it to be at least an inch deep.
The quiche itself is made with a quick and buttery pie crust that has the perfect flakiness once baked. We will par-bake it – aka bake the crust most of the way on its own – before adding our egg mixture for the final bake. This will ensure a flaky crust throughout and no soggy bottom!
The filling is made by sautéing spinach in some garlic and oil (or garlic oil, see recipe below!) before combining with our mozzarella and feta cheese. For the custard, we’re whisking together our eggs, Greek yogurt, milk, salt, pepper, and oregano. Right before baking, we’re topping it with some goat cheese for that extra creamy bite. It’s the perfect easy quiche for one and packed with all that Mediterranean goodness.
How to make garlic oil: Instead of mincing garlic for this recipe, you can use garlic oil. It only takes two ingredients, garlic and olive oil! Simply peel one cup of garlic and place it in a pitcher or bowl. Cover with 2-3 cups of olive oil and use an immersion blender to pulse the garlic 3 times, to break it up but not pulverize it. You can also use a food processor for this step! Leave your oil uncovered for 48 hours. Strain out the garlic and pour your oil into your designated dispenser and enjoy! Store in the fridge for up to a month.
INGREDIENTS
- Flour: To bind your crust together and create structure
- Salt: For a flavor pop in both your crust and custard
- Unsalted Butter: Helps to balance the salt levels while adding flavor and flake to your crust
- Water: I like to place a couple of ice cubes in a glass to make sure it’s extra cold
- Olive Oil: Just a little to wilt your spinach
- Garlic: Because it’s the best flavor to bring to this mini Mediterranean quiche
- Spinach: A good handful, remember spinach wilts wayyyy down (also remove any chunky stems pleaseee)
- Eggs: Act as a thickener to create that custard-like texture
- Greek Yogurt: My secret ingredient to fluffy quiche
- Milk: Loosens up the custard
- Black Pepper: To balance out the salt without adding a heavy spice
- Oregano: Fresh is best if you have it, but dried works too!
- Mozzarella: Neutral cheese to help bind
- Feta: Brings the salty tang
- Goat Cheese: For a creamy finish
Why do you prick pie crust dough? Ultimately, it helps to prevent your dough from collapsing in the pan. Once in the oven, your crust will want to shift as it bakes. To keep your crust in its shape, you can either prick the bottom and sides of the crust, allowing it air holes to breathe through, or line your crust with parchment paper and fill with baking weights (like rice and/or beans) to prevent it from shifting.
HOW TO MAKE AN EASY MINI MEDITERRANEAN QUICHE FOR ONE
Start by making your crust. In a small bowl, stir together your salt and flour. Add in your cold, cubed butter and use two butter knives, held together to form an “X.” Cut your butter into your flour until you have a sand-like consistency. You can also rub the butter into the flour between your fingers at a point to blend it in.
Place a few ice cubes in a glass of water and measure your water into your flour/butter mixture. Stir and then use your hand to press your dough together into a ball. Place your ball of dough between two sheets of parchment paper – a little wider than the width of your pan – and roll just until it’s ⅛” thick. Peel back each side of the parchment and lay your dough into a lightly greased 6-inch cast-iron or ramekin. Shift the dough as needed to make sure it’s evenly in the pan before tucking the excess under the edges to form your crust. Crimping your crust between your fingers – I like to form a peace sign with one hand, place that on the crust, and then pull with my pointer finger in the opposite direction. Store your crust in the fridge for 15 minutes.
Preheat your oven to 425°F while your crust is in the fridge. Once chilled, use a fork to prick along the bottom and sides of your crust. This will help your crust to keep its shape as it bakes. Bake for 20-25 minutes, until you start to see a light browning on your crust along the edges. Remove from the oven and cool completely.
Drop your oven temperature to 350°F while your crust cools and you make your quiche custard. In a small skillet, add your olive oil and place it on the stove over medium heat. Add in your garlic, sauteeing for just a minute until fragrant, then add in your roughly chopped spinach. Season with a little salt and pepper, just to flavor and help draw out the water from the spinach, and wilt down. Be sure to stir frequently. Remove your pan from the heat and set aside while your spinach cools.
Whisk your eggs together in a small bowl before adding in your salt, pepper, chopped oregano, yogurt, and milk. Whisk to combine until no egg clumps remain. In a separate bowl, combine your sautéed spinach, mozzarella, and crumbled feta. Pour your egg mixture into your cooled crust and add in your spinach mixture. Use a spatula to lightly swirl the spinach and cheese into the eggs before topping the quiche with goat cheese.
Bake your easy mini Mediterranean quiche for 30-35 minutes, just until the edges are set and the center of the quiche barely wobbles when you tap the pan (with an oven mitt on!). Remove from the oven and allow to cool for 15 minutes before enjoying!
3 reasons you’ll love this mini Mediterranean quiche
TIPS & VARIATIONS
- You might be tempted to add more water to your dough. I would caution against this. Just press your dough together a little more with your hands, helping to soften the butter and bind the dough together. It’s much easier to work with a dough on the drier side than one that is too wet and sticky!
- Be careful not to roll your crust too thin. I like to use a ruler to ensure that I’m not rolling it past that ⅛” thickness. If your crust is too thin, it will likely break as you try to shape it in your pan or cook too fast in the oven. Too thick, and it won’t be fully baked (plus you might not have enough width to form your crust in the pan).
- Pricking the crust works easily for this mini quiche, but if you prefer the safety of baking weights, simply line your crust with parchment paper and fill with your weights. At the 10-minute mark, remove your weights, return to the oven, and continue to bake for the remaining 10 minutes or until your crust is lightly browned along the edges
- When possible, I prefer fresh herbs in my baking. For this recipe, I used chopped fresh oregano, but if you only have dried on hand, that will work too! Just substitute half the amount of dried oregano with fresh, as dried oregano is more compact.
- For the feta and goat cheese, I prefer to buy mine in squares or logs (aka not pre-crumbled) and then crumble them where needed in the recipe.
- If using a mini cast iron, note that the pan holds heat for a lot longer. Be careful as you go to check your cooling quiche as the dish may still be relatively warm! Feel free to let it cool longer if you need to.
MAKING AHEAD & STORING
You can make your crust up to two days in advance, storing it in the fridge. I’d recommend shaping it in your pan and covering it tightly until you’re ready to bake.
Once baked, if you have any leftover, store it in the fridge tightly wrapped for up to four days! You can also place it in the freezer, where it will keep for 2-3 months. Note that once frozen, the texture of the quiche may change.
MORE BREAKFAST RECIPES
For another single-serve win, try these Chocolate Chip Waffles! The recipe makes two, and I honestly make them most weekends. If you are a scone lover like me, try these Easy Lemon Basil Scones or these Rosemary & White Chocolate Scones. Love some cinnamon sugar? These Cinnamon Roll Brioche Danishes filled with sweetened cream cheese, a rim of cinnamon crunch, and a drizzle of glaze are made just for you.
Equipment
- 6-inch Mini Cast Iron Skillet or Ramekin
- Rolling Pin
- Parchment Paper
- Fork
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Spatula
Ingredients
- 9 tbsp flour
- ⅛ tsp salt
- 3 tbsp cold unsalted butter cubed
- 1 ½ tbsp cold water
- 1 tsp olive oil
- 1 small garlic clove minced
- 1 heaping cup fresh spinach roughly chopped
- 2 large eggs
- 1 heaping tbsp Greek yogurt
- 2 tbsp milk
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ tsp finely chopped fresh oregano or ¼ tsp dried
- 2 tbsp shredded mozzarella
- 1 tbsp crumbled feta
- 1 tbsp goat cheese
Instructions
- In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency.
- Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball
- Place your dough between two pieces of parchment paper, and roll into a flat circle, about ⅛” thickness, making sure your dough is an even thickness throughout
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
- Removing one side of the parchment, carefully lay that side face down into a 6-inch mini cast iron or ramekin and remove the top layer of parchment
- Carefully shift the dough to ensure it is lying flat within the pan and along the sides
- Tuck the remaining excess dough under the edges to form your crust
- Make a peace sign with your pointer and middle fingers on one hand, and place it along the edge of your crust. With the pointer finger of your other hand, pointing toward the center of the peace sign, pull back the dough in the center of your fingers. This will form a crimp. Repeat along the edge of your crust until complete
- Place your cast iron with the crimped crust in the fridge for 15 minutes
- Preheat your oven to 425°F
- Once chilled, remove your pie dish from the fridge and prick the bottom and sides of your crust with a fork to prevent the crust from puffing when you bake
- Bake your chilled crust for 20-25 minutes, until lightly browned along the edges
- Preheat your oven to 350°F
- Heat your olive oil in a small skillet over medium heat. Add in your garlic and saute for a minute before adding in your roughly chopped spinach, season with a pinch of salt and pepper (just enough to add a little flavor but not too much). Saute until spinach has wilted down, stirring frequently. Remove from the heat and cool completely
- In a bowl, crack your eggs and whisk. Add in your salt, pepper, herbs, yogurt, and milk, and whisk. You don’t want any clumps of egg whites or yolks
- In a small bowl, combine your cooled spinach, feta, and mozzarella. Pour your egg mixture into your cooled pie crust, top with your spinach mix, and use a spatula to lightly swirl it in
- Bake for 30-35 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble
- Cool for 15 minutes and then enjoy!
