Single Serving Mexican Quiche

A Personal-Sized Mexican Quiche With a Tortilla Crust

When you’re cooking for one and don’t want to commit to a full pie, this scaled-down quiche recipe nails it. The clever trick is using a single flour tortilla pressed into a small ovenproof dish as the crust. No rolling, no chilling, no blind-baking. The tortilla crisps into a sturdy edge during the bake while staying soft on the bottom where the egg custard meets it.

The filling is straightforward Mexican breakfast: cooked breakfast sausage for protein and richness, diced green bell pepper for crunch, and a generous double layer of Monterey Jack cheese (melted into the top and bottom). The egg-and-milk custard binds it all together into a sliceable, satisfying single-serve dish in 30 minutes flat.

Great for breakfast, brunch, or a low-effort weeknight dinner when you don’t feel like cooking for anyone but yourself.

Pro Tips

• Warm the tortilla in a dry skillet for 30 seconds before pressing into the dish. Cold tortillas crack at the fold; warm tortillas mold to the dish smoothly.
• Pre-cook the sausage thoroughly and drain off the rendered fat before adding. Wet, fatty sausage makes the custard greasy.
• Use whole milk or half-and-half for a richer custard. Skim milk gives a thin, watery result.
• Bake on a sheet pan in case the custard bubbles over the tortilla edge. Easier cleanup if it does.
• Let the quiche rest for 5 minutes before serving. The custard sets up firm during this rest and the flavors come into balance.

Variations

• Top with a spoonful of salsa, fresh chopped cilantro, and a dollop of sour cream for a Mexican-restaurant-style finish.
• Substitute pepper jack cheese for Monterey Jack for extra heat.
• Use chorizo instead of breakfast sausage for a deeper, paprika-laced flavor.