Individual ramekin quiches with a crisp-edged mashed potato crust and a silky egg-and-cream filling of bacon, broccoli, Gruyère, and sharp cheddar.
Use oven-safe glass or ceramic ramekins, and let chilled ramekins sit at room temperature before they go into a hot oven so the glass doesn't crack. To reheat: thaw overnight in the fridge, then bake at 350°F for 15 to 20 minutes until hot in the center. From frozen, put the ramekins in a cold oven, then heat to 350°F for 35 to 45 minutes. Add the toppings after reheating.
To freeze: bake, cool completely, and skip the bacon, chive, and flaky salt topping. Wrap each ramekin tightly in plastic wrap and foil; they keep about 2 to 3 months.
Ingredients
Scale
Measurement units
- 6 large eggs (for the filling)
- 7 slices bacon (5 diced for the filling, 2 crumbled for topping)
- 1 ½ lb potatoes (russet or Yukon Gold, about 4 medium)
- 1 cup broccoli
- 0.83 cup sharp cheddar (1/2 heaping cup for the filling, 1/3 cup for topping)
- ½ cup Gruyère (heaping)
- ⅓ cup heavy cream
- 1 large egg white (binds the crust)
- 1 tbsp chives (for topping)
- avocado oil spray (for the ramekins, crusts, and pressing glass)
- 1 tsp kosher salt (1/2 tsp for the crust, 1/2 tsp for the filling, plus more for the cooking water)
- ¼ tsp black pepper
- flaky salt (for finishing)
Ingredients
Scale
Measurement units
- 6 large eggs (for the filling)
- 7 slices bacon (5 diced for the filling, 2 crumbled for topping)
- 1 ½ lb potatoes (russet or Yukon Gold, about 4 medium)
- 1 cup broccoli
- 0.83 cup sharp cheddar (1/2 heaping cup for the filling, 1/3 cup for topping)
- ½ cup Gruyère (heaping)
- ⅓ cup heavy cream
- 1 large egg white (binds the crust)
- 1 tbsp chives (for topping)
- avocado oil spray (for the ramekins, crusts, and pressing glass)
- 1 tsp kosher salt (1/2 tsp for the crust, 1/2 tsp for the filling, plus more for the cooking water)
- ¼ tsp black pepper
- flaky salt (for finishing)
Instructions
Cook the potatoes
Add potatoes (1 ½ lb) to a large pot of cold water seasoned well with kosher salt and bring to a boil.
Boil potatoes (1 ½ lb) until fork tender.
Drain potatoes (1 ½ lb) well and let them steam dry in the colander.
Equipment: large pot, colander
Mash and cool
Mash potatoes until mostly smooth.
Spread the mashed potatoes on a plate and refrigerate until completely cool.
Prep the ramekins and crust mixture
Preheat the oven to 425°F.
Coat the ramekins with avocado oil spray.
Stir egg white (1 large) and kosher salt (½ tsp) into the cooled potatoes until evenly combined.
Equipment: eight 6-oz oven-safe ramekins
Shape the crusts
Divide the potato mixture evenly among the ramekins.
Press it into the bottom and up the sides of each ramekin in a thin, even layer, using the bottom of a small glass coated with avocado oil spray to keep it from sticking.
Set the ramekins on a rimmed baking sheet.
Equipment: eight 6-oz oven-safe ramekins, rimmed baking sheet, potato masher, small drinking glass
Pre-bake the crusts
Mist the crusts lightly with avocado oil spray and sprinkle with a pinch of kosher salt.
Bake the crusts until the edges are lightly golden and the surfaces are dry and starting to crisp.
Make the filling
Reduce the oven to 350°F.
Whisk eggs (6 large) and heavy cream (⅓ cup) until smooth.
Stir in Gruyère (½ cup), sharp cheddar (½ cup), diced bacon (5 slices), broccoli (1 cup), kosher salt (½ tsp), and black pepper (¼ tsp) until combined.
Crumble the remaining bacon (2 slices) and chop chives (1 tbsp) for topping.
Equipment: eight 6-oz oven-safe ramekins, mixing bowl and whisk
Fill the crusts
Divide the egg mixture evenly among the pre-baked crusts, filling each about three-quarters full.
Sprinkle the remaining sharp cheddar (⅓ cup) over the tops.
Bake the quiches
Bake the quiches, rotating the baking sheet halfway through.
Continue baking until the edges are set and the centers have only a slight wobble.
Equipment: rimmed baking sheet
Rest and finish
Let the quiches rest in the ramekins.
Top with the crumbled bacon, chives, and flaky salt, and serve in the ramekins.
Equipment: eight 6-oz oven-safe ramekins
Tomorrow's Meal
Quiche Breakfast Tacos
Turn a leftover ramekin quiche into quick breakfast tacos with warm corn tortillas, salsa, and avocado.
Quick overview:
- 1.Scoop a leftover quiche out of its ramekin.
- 2.Warm it in a skillet over medium heat, breaking it into chunks as it heats through.
- 3.Spoon it into warm corn tortillas and top with salsa and sliced avocado.
Before you cook
Cook notes
- • Use oven-safe glass or ceramic ramekins, and let chilled ramekins sit at room temperature before they go into a hot oven so the glass doesn't crack.
- • To freeze: bake, cool completely, and skip the bacon, chive, and flaky salt topping. Wrap each ramekin tightly in plastic wrap and foil; they keep about 2 to 3 months.
- • To reheat: thaw overnight in the fridge, then bake at 350°F for 15 to 20 minutes until hot in the center. From frozen, put the ramekins in a cold oven, then heat to 350°F for 35 to 45 minutes. Add the toppings after reheating.
- • Make ahead: boil and mash the potatoes, and cook the bacon and broccoli, the day before.
- • Drying the broccoli well keeps the filling from turning watery.
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