Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

individual quiche with shallots and swiss chard

Breakfast is by far my favorite meal of the day and sometimes I like to eat breakfast food for dinner, especially with recipes that take a little more time to make, like this one. When I make quiche, I like to make my own dough but you can certainly take a short cut and buy a pre-made dough to make this recipe even quicker, it’s entirely up to you. This dough makes enough for two, so keep the remaining dough well wrapped in the refrigerator for up to three days. Mini-springform pans are available at kitchen retailers across the country or through www.williams-sonoma.com.

Pastry Dough
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small pieces
1 egg yolk
2-3 tablespoons water, plus more if necessary

1 tablespoon extra virgin olive oil
1/2 shallot, thinly sliced
Salt, to taste
Freshly ground black pepper
1-2 leaves swiss chard, stems removed and chopped (about 1 1/2 cups)
2 eggs
1 tablespoon heavy cream
1 tablespoon water
2 tablespoons freshly grated Parmigiano-Reggiano

1. In a medium bowl, combine flour, sugar and salt. Cut in butter until coarse crumbs form. In a small bowl, mix egg yolk with 2 tablespoons water and add to dough. Mix until combined. Dough should not be wet or sticky. Test finished dough by squeezing a small amount of dough together to see if it holds its shape. If still crumbly, add more water, 1 tablespoon at a time. Form into a disk and cover with plastic wrap. Chill for at least 30 minutes.
2. Preheat oven to 375°F. Place a 4 1/2-inch mini-springform pan on an aluminum foil-lined baking sheet and set aside.
3. Meanwhile, in a medium sauté pan, heat oil over medium heat. Add shallots and cook until lightly golden brown, about 3-4 minutes. Season with salt and pepper. Add swiss chard and cook until just wilted, about 3 minutes. Set aside.
4. In a medium bowl, beat eggs until frothy. Add cream and water and beat again. Season with salt and pepper and stir in Parmigiano-Reggiano.
5. Turn dough onto a lightly floured surface and gently roll out pastry dough, about 1/4-inch thick. Gently place dough inside of prepared pan. Press firmly into bottom and up sides of pan. Trim off any excess dough and discard.
6. Place shallot and swiss chard mixture on bottom of crust. Top with egg mixture, leaving about 1/2-inch from top of crust. Season top with salt and pepper. Bake for about 25 minutes, until top is set and lightly golden brown. Serve warm.

Serves 1.


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