Crustless Pizza Quiche For One

So, you’re staring into the fridge, stomach rumbling, but the thought of a complicated recipe makes you want to just order takeout again, huh? Been there, done that, bought the T-shirt. But what if I told you there’s a way to conjure up a cheesy, savory, utterly delicious “pizza” without all the faff of making dough, or, you know, waiting for a delivery driver? Enter the **Crustless Pizza Quiche For One**!

Why This Recipe is Awesome

Listen, sometimes you want pizza. Sometimes you want quiche. And sometimes, you want to combine them into one glorious, crustless, “I made this myself” triumph without actually learning to bake a pie crust. Because, let’s be real, who has time for that? This recipe is basically a magic trick for your taste buds. It’s:

• **Stupidly easy:** Even your goldfish could probably make it (if it had opposable fins, obviously).
• **Quick as a flash:** From fridge to face in about 25 minutes. No joke.
• **Single-serving perfection:** No leftovers tempting you from the fridge, no awkward half-pizza boxes. Just *your* deliciousness.
• **Customizable AF:** Whatever sad bits of toppings you have lurking in your fridge? They’re invited!
• **Surprisingly satisfying:** It hits all those pizza cravings with a cozy, quiche-y hug.

Ingredients You’ll Need

Gather ’round, my fellow lazy gourmets! Here’s what you’ll need to make this magic happen. Don’t worry, nothing too exotic here.

• 1 Large Egg: Your hero, binding this whole masterpiece together.
• 2-3 tbsp Milk (or cream, if you’re feeling fancy): Just a splash of creamy goodness. Any milk works, even non-dairy.
• 1/4 cup Shredded Mozzarella: Because it’s not pizza without the melty cheese pull, am I right?
• 2 tbsp Pizza Sauce: The flavor bomb! Don’t skimp, this is where the pizza party starts.
• 1 tbsp Diced Pepperoni (or other pizza toppings): Or whatever sad bits of veggies are in your fridge—mushrooms, bell peppers, olives.
• Pinch of Italian Seasoning (optional, but highly recommended): For that *chef’s kiss* flavor.
• Salt and Pepper: To taste, duh. Don’t let it be bland!
• Cooking Spray or Butter: To prevent stickage, unless you *like* scraping the bottom of your dish.

Step-by-Step Instructions

Alright, apron on (optional, I usually just risk my pajamas), let’s do this!

1. **Preheat & Prep:** Get that oven heated to **375°F (190°C)**. While it’s heating, grab an oven-safe ramekin (around 4-6 oz is perfect) or any small, oven-safe dish. Give it a good spray with cooking spray or butter it up generously.
2. **Whisk It Good:** In a small bowl, crack your egg. Add the milk, that pinch of Italian seasoning, and a dash of salt and pepper. Whisk it all together vigorously until it’s one happy, slightly frothy mixture.
3. **Layer It Up (Part 1):** Pour about half of the egg mixture into your prepared ramekin. Now, spoon in about half of your pizza sauce, sprinkle with half the mozzarella, and half your glorious pepperoni/toppings.
4. **Repeat the Magic (Part 2):** Pour the remaining egg mixture over the first layer. Top with the rest of the pizza sauce, the remaining mozzarella, and any last bits of your chosen toppings.
5. **Bake Away:** Carefully pop your ramekin into the preheated oven. Bake for **15-20 minutes**, or until the quiche is set in the center (no liquidy jiggle!) and the cheese is bubbly and slightly golden brown.
6. **Cool Down (If You Can Wait):** Carefully remove from the oven. It’s going to be molten hot, so let it cool for 2-3 minutes before you attack it with a fork.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some rookie errors, right?

• **Overfilling Your Ramekin:** Your dish isn’t a bottomless pit. Leave some space at the top, or you’ll have an eggy, cheesy lava flow in your oven. Not pretty.
• **Not Greasing the Dish:** Skipping the cooking spray or butter? Bold move. Hope you like chiseling your quiche out with a spoon.
• **Under-seasoning:** Salt, pepper, Italian seasoning—they’re your friends! Don’t let your quiche be bland. Taste as you go, even with raw egg, it’s just a pinch.
• **Opening the Oven Every Two Minutes:** Patience, grasshopper. Let it bake! Every time you open the door, you drop the temperature.

Alternatives & Substitutions

This recipe is super flexible, so feel free to play around. It’s your kitchen, after all!

• **Milk:** Any milk works, even non-dairy like almond or oat milk. Heavy cream makes it extra rich and decadent, if you’re really treating yourself.
• **Toppings:** This is where you get creative! Think olives, sliced mushrooms, bell peppers, cooked sausage, ham, a sprinkle of fresh basil, or even some leftover cooked chicken. Just don’t overdo it, or it might not set properly.
• **Cheese:** Provolone, cheddar, a mix of Italian cheeses, or even a sprinkle of Parmesan will work beautifully. Whatever gets melty and makes you happy.
• **Sauce:** Marinara sauce works perfectly if you don’t have specific pizza sauce. No judgment here.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, possibly sassy) answers!

1. **Can I make this ahead of time?** You *could* assemble it and refrigerate it for a few hours, but honestly, it bakes so fast, it’s almost pointless. Fresh is best, IMO.
2. **What if I don’t have a ramekin?** Any small, oven-safe dish will do! A small ceramic bowl, an individual cast iron skillet, or even a sturdy mug if it’s oven-safe. Just adjust baking time if the dish is larger or smaller.
3. **My quiche is jiggly in the middle, is it done?** A *slight* jiggle is okay, but if it’s liquidy, give it a few more minutes. It’ll firm up as it cools, but shouldn’t be sloshy.
4. **Can I add more eggs for a bigger portion?** Sure, but then you’ll need a bigger dish and probably more of everything else. This is “for one” for a reason – it’s your personal treat!
5. **Is this healthy?** Compared to a whole greasy pizza? Probably. Compared to a salad? Debatable. It’s comfort food, okay? Enjoy it without guilt!
6. **Can I microwave it?** You *can*, but the texture won’t be as nice. It’ll be more like a scrambled egg pizza blob. The oven gives it that lovely set and golden cheese.

Final Thoughts

See? I told you it was easy. No fancy culinary degrees required, just a craving and about 20 minutes. You’ve just whipped up a delicious, cheesy, eggy creation that’s all yours. No sharing necessary! Now go forth and conquer your hunger with this glorious, cheesy, eggy creation. You deserve it. And maybe send me a picture? Just sayin’.