Flaky, Foolproof Quiche Crust for One (Because You Deserve Brunch Too)
If you’ve ever bitten into a quiche only to be met with a soggy, sad crust—you know the betrayal. But fear not: this recipe has your back (and your bottom).
This single-serving quiche crust is buttery, crisp, and doesn’t require a culinary degree to pull off. It’s sized perfectly for ramekins, muffin tins, or mini pie dishes—so whether you’re flying solo, living that van life, or just don’t want leftovers for days, this one’s for you.
Here’s why you’ll love it:
- No pre-baking necessary (yep, really!)
- Flaky but sturdy enough to lift out and serve
- Works with any savory filling your heart desires
Tips from my kitchen:
- Don’t skip the chill time. Cold dough = flaky layers.
- Use a fork to poke tiny holes in the base to prevent puffing.
- A ramekin gives the best lift-out finish, but muffin tins work just fine too!
Ready to brunch like the fabulous human you are? Watch the full tutorial and get the printable recipe [link to YouTube video], and don’t forget to download your free Solo Cook’s Survival Guide—because cooking for one doesn’t have to mean boring or basic.
Quiche Crust
Ingredients
Instructions
- Stir lemon juice and milk together and set aside
- In a bowl mix flour,, sugar and salt
- Add diced butter and using hand or a dough cutter, cut butter in until flour has a crumb appearance
- Add curdled milk and mix until dough comes together
- Form into a ball, wrap into plastic wrap and set in fridge for a minimum of 2 hours up to a couple weeks
