quiche for two

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Superstone® Use and Care

Quiche for Two

Superstone® Quiche for Two is a set of individual quiche dishes. Ready to be filled with a variety of ingredients, the shells are handy to have made ahead for quick and easy meals. Six to eight individual quiche shells are needed to use in place of a regular deep dish pastry shell. The following recipes are proportioned for two servings.

To make the crust, prepare half of the Classic Tart Pastry recipe using 1 egg yolk in place of the whole egg. Refrigerate the dough as directed. On lightly floured surface, roll dough into an oblong so that 2 circles, about 8-inches in diameter, can be cut. Line the quiche pans with the pastry, turning edges under and shaping to form an edge that is a little higher than the rim of the pan. Prick bottom with a fork in a few places. Bake in 400º oven for 10 to 12 minutes until pastry just begins to brown. Remove quiche shells from oven, reduce oven temperature to 350º.

To make the filling, beat 1 egg with ½ cup light cream and ¼ tsp. Dijon-style mustard. To bake the quiches, place in 350º oven for 15 to 20 minutes, until knife inserted in center comes out clean.

To serve, let quiche stand 5 minutes. Garnish with chopped fresh herbs and fresh vegetable relishes, such as zucchini slices, carrot curls, cherry tomato roses, or cooked broccoli or cauliflower flowerets.

For Crab Quiche, sprinkle bottom of prepared quiche shells with ¼ cup parmesan cheese. Add ½ cup flaked, cooked crabmeat (or cooked cut-up fresh or frozen shrimp) and ¾ cup shredded Gruyere, Emmentaler, or Jarlsberg Swiss cheese. Add a dash of hot pepper sauce to filling. Divide filling between quiches. Bake as directed.

For Cheese Spinach Quiches, cook ¼ pound fresh spinach (or ¼ of a 10 oz. package of frozen spinach, thawed); drain well. Spoon into quiche shells. Top with ¾ cup shredded fontina, Swiss, or cheddar cheese. Divide filling between quiches. Bake as directed.

For Seafood Quiches, sauté 2 green onions (use part of the tops) in 1 tbsp. butter until onions are limp. Combine onions with ½ cup leftover baked or poached fish. Spoon into prepared quiche shells. Top with ½ cup shredded mild Swiss or Monterrey Jack cheese. Divide filling between quiches. Sprinkle lightly with paprika. Bake as directed.

For French Onion Quiches, sauté 1 medium chopped onion in 2 tbsp. butter until soft. Spoon onion into prepared quiche shells. Top with ½ cup Swiss cheese. Divide filling between quiches. Sprinkle lightly with nutmeg. Bake as directed.