Air Fryer Quiche

Air fryer quiche is one of my favorite things to make for brunch or lunch. One of the best things about this quiche is how quickly you can cook it in an air fryer. It is also healthy and delicious, full of protein and vegetables (and cheese, shh).

How to make quiche in an air fryer

Quiche is an egg-based dish that is traditionally cooked in a pie crust. It is the perfect brunch dish; it’s super filling, and it’s also healthy. Packed full of protein and vegetables with a flaky, savory crust.

What’s more, it’s quick and easy to make in an air fryer. I love meals I can make as quickly as I can make this quiche. 

One of the great things about quiche is that it’s not hard to make at all. In fact, quiche is one of the simplest dishes to make in the air fryer. All you need to do is mix up the filling, pour it into the prepared pie dishes and bake in the air fryer until done. 

Beyond the staple ingredient of egg, you can use any fillings you like, just stick to the ratios in the recipe below. Though I must say one of the things I love about the recipe below is that none of the filling ingredients need to be precooked, making it so easy to out together.  

This recipe is for a traditional quiche with a crust, for a crust-less version try this recipe for air fryer frittata. Alternatively, this air fryer toast quiche is a great way to make a satisfying quiche using a slice of bread rather than pastry.  

Scroll down for the printable card for this air fryer quiche recipe, or read on for all the details. 

Ingredients

Frozen puff pastry: You will need a sheet around 10 inches square. I use Pepperidge farm*, you can usually find it at the grocery store near the frozen pies. Alternatively, you could use savory pie crust, but I think the soft puffy pastry on these quiches is much more delicious. 

Eggs: use one egg per serving. Use the freshest eggs you can, as they really help with the texture of the quiche. Also when baking it is best to work with room-temperature eggs, so if you can, remember to get them out of the refrigerator around a half hour before you want to cook. 

Cheese: You will need around ¼ cup of shredded cheese per serving. Shredded cheddar cheese, jack, or Swiss cheese are all great options. 

Mustard powder (optional): I love the slight kick that mustard powder gives to a baked cheese dish. You can also use Dijon mustard or wholegrain mustard. I add about ¼ teaspoon per serving. You can skip this entirely if you are not a fan of mustard. 

Salt: Just a pinch of kosher or fine sea salt really brings out the flavors in the quiche. I would use ½ teaspoon of salt for a 4-person quiche. 

Fillings: I have used grated zucchini, ham and mushroom in the recipe below. You will need around ⅓ cup per serving – The total volume of the fillings plus egg mixture should be around 2 cups once it is all mixed together.

Here are some other yummy quiche filling ideas to try: 

• For a vegetarian version of the recipe below, swap out the ham for diced tomato. 
• Broccoli and bacon – cut broccoli up into small florets, use precooked bacon bits (or dice and quickly fry the bacon). 
• Chicken and cream cheese – dice some precooked chicken, cut cream cheese into small cubes, and slice some green onions and bell peppers. 
• Quiche Lorraine – slice the leeks and dice the bacon, then quickly saute together before adding to the filling.  
• Pear blue cheese and walnut – peel and dice the pear, crumble the blue cheese and sprinkle crushed walnuts over the top

You will also need some individual pie pans, approximately 4-4½ inches/ 10-12cm in diameter, or a single pie pan with a diameter of 8 inches/ 20cm, which serves 4. 

Directions

Step 1: line your pie pans with puff pastry. Let it defrost enough that it is soft and pliable, then press gently into the lightly greased pie pan. Trim around the outer edge of the pie pan to remove excess pastry, and use this to fill in any gaps if needed. If using individual pie pans, I cut a sheet of pastry into 4 equal pieces, which gives me just enough to line each of my small pie pans. Refrigerate the lined pie pans while you mix the fillings. 

Step 2: Prepare and mix the fillings. Dice the ingredients and cook any that need to be pre-cooked. Whisk the eggs, mustard powder and salt in a bowl or large mixing jug (note: use a mixing jug if you have one large enough as it makes it much easier to pour the filling into the pan when it is ready). Add the shredded cheese and the other filling ingredients and mix until combined. 

Step 3: Fill the refrigerated pie crust. First preheat the air fryer to 320°F/160°C. Then remove the pastry-lined pan from the refrigerator. Gently prick the pastry at the bottom of the pan, you want to break the surface of the pastry, but not go all the way through to the pan (this helps to release the steam from the pastry as it cooks so it won’t puff up weirdly underneath your quiche).

Carefully pour the quiche filling mixture into the pie pan(s). Do not over-fill it, be sure to leave at least ¼ inch of space at the top as it will expand during cooking and could spill over the pastry. (If you have too much filling you could make a single air fryer toast quiche to use it up). 

Step 4: Air fry quiche. Carefully place the quiche in the air fryer basket – remember it will be hot. Bake the quiche in the air fryer for:

• 20 minutes for individual quiches 
• 25 minutes for a single 8inch/20cm quiche

Cook times will vary with different air fryer models, and with factors like the exact dimensions of your pie pan and how much filling you have. The quiche is done when the crust and the top are golden brown, and it has reached 160°F/ 72°C in the center. Check with an instant-read thermometer if you are unsure. 

Step 5: Leave the quiche to set. Once you have removed the quiche from the air fryer, do not be tempted to tuck straight into it. If you cut it straight away, you will find that it is still a soggy mess in the middle – it needs time to set. Leave it for at least 10 minutes to set.  

The quiche will puff up a lot during cooking, but this will subside a little as it cools.

Air fry quiche until golden brown and 160°F/ 72°C in the center.

Serving quiche

I usually serve quiche as part of a grazing platter style brunch or lunch, but you can easily make more of a meal of it by serving it with a side salad and fries. It is also great served with air fryer roast vegetables, or air fryer tomatoes, which you can whip up while the quiche is resting (prep them while it is cooking, then air fry while you let the quiche set). 

Storing and reheating 

Store any leftover quiche in an air tight container in the refrigerator, and use within 3 days. Leftover quiche can be eaten cold, but you can also reheat it using one of the methods below. 

Reheating quiche in the air fryer

To reheat the quiche in the air fryer, place it in the air fryer basket (no pan necessary), and air fry at 360°F/180°C for 2-3 minutes until warmed through. 

Reheating quiche in the microwave

To reheat quiche in the microwave, place on a microwave-safe plate and microwave on high for 40-90 seconds (time will depend on how big the bit of quiche is and how powerful your microwave is). 

Air Fryer quiche recipe card

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