You might think about crustless quiches. The crust is the least healthy part, and it's also (IMO) the nastiest part of a reheated quiche. If you make the quiches without the crust, you might not hate the leftovers so much. If you still don't like them reheated, at least you can do the individual quiches without making two crusts.
Thanks guys! I was actually looking for something a little bigger, but your suggestions really helped. It looks like most of those "single serving" containers are between 4-6 oz - so I need somewhere around 8-12 oz pan for a 2-person pie. I have been looking at pan sizes by width but I think I should really be looking at volume
I will probably get some single serve bakeware as well as since I'm sure I can find plenty of uses for them. I just figure if I'm making quiches regularly I'd rather just make one crust, line one pan, and be done.
I use ramekins. They are similar to the cast iron mini crocks that BeanByDesign posted. However, ramekins are super cheap and come in several sizes. They are like mini casserole baking dishes that can be used for single quiches, baked dips, baked eggs with herbs (ina garten has a great recipe for that!) and souffles to name a few .
Just for an example, here is a link to target: http://www.target.com/p/target-home-smal l-beaded-ramekin/-/A-13797658?reco=Rec |pdp|13797658|ClickCP|item_page.new_ve rtical_1&lnk=Rec|pdp|ClickCP|item_page .new_vertical_1
Fitness Minutes: (36,402)
1,021 7/12/13 11:47 A
I cook anything like quiches/tarts/etc. in the Le Creuset Mini Cocottes (they're here: cookware.lecreuset.com/cookware/product_Ca st-Iron-Mini-Cocotte_10151_-1_20002_10 104_24059 , but you can find them cheaper at Macy's). These are single-serving-sized, and I have four, so I can make enough of something to have leftovers if I want to, or scale the recipe back so we each only have one portion (or even split one, if what I'm making is higher in calories and intended as a side dish rather than the main meal).
I have a lot of good recipes for quiches and vegetable tarts, but I often have trouble eating reheated vegetable dishes. Since it's just me and my husband, one quiche in a 9-inch pan means lots of leftovers, and they are just not appetizing at all by day 3.
I am trying to figure out what size pie pans and tart pans I should look for. I just need enough to make a 2-person dinner without a ton of leftovers - maybe 1/3 of a normal pie.
I don't even own a tart pan so I'm totally clueless there.
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