Air Fryer Quiche
Quiche used to feel like “special occasion only” – rolling crust, blind baking, watching the oven like a hawk. Not this version. In the air fryer, it’s fast, reliable, and hands-off, with perfectly cooked filling and a golden top every time.
The air fryer circulates heat efficiently, so the center sets nicely while the edges get a gentle browning. It’s a satisfying, protein-packed slice that pairs well with virtually anything. Plus, leftovers make great lunches or snacks on busy days.
This recipe is for a traditional quiche with a pastry 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 recipe card, or read on for all the details.
What do you need
Eggs
Use one egg per serving. 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
Cheddar and Swiss are classics, but you can swap or mix in Gryere, mozzarella, or Edam. You will need around ¼ cup of shredded cheese per serving.
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.
Fillings
I have used grated zucchini, ham, and mushroom in the recipe below. But, feel free to swap in/out any filling ingredients you like. You’ll need around ⅓ cup per serving.
Here are some other yummy ideas to try:
- Cooked bacon or ham
- Sautéed spinach
- Mushrooms, onions, peppers, tomatoes
- Broccoli or asparagus tips
Make sure any veggies you add are pre-cooked or sautéed first, so they don’t release water into the quiche.
Crust
I usually use frozen puff pastry sheets (around 10×10 inches) for this quiche because they’re easy to work with and bake up light and flaky in the air fryer. You can also use shortcrust pastry, either refrigerated, frozen, or make your own.
Pie pan(s)
You will also need a pie pan with a diameter of 8 inches/ 20cm (serves 4), or four individual pie pans, approximately 4-4½ inches/ 10-12cm in diameter for mini quiches.
How to make it
Prep the crust
Grease the pan lightly with butter or oil. Press the pastry into the pan and trim the edges.
Refrigerate the lined pie pans while you mix the fillings. Or, you can blind bake for a few minutes in the air fryer first if you want extra crispness – about 5 minutes at 350 °F (180 °C). This step is optional but helps avoid soggy bottoms.
Mix the filling
In a bowl or large measuring jug, whisk together eggs, mustard powder, salt, pepper, and any herbs you like. Stir in your cheese and pre-cooked + diced fillings.
Fill the crust
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).
Pour the egg mixture into the prepared crust. Be careful not to over-fill it – leave at least ¼ inch of space at the top as it will expand during cooking and could spill over the pastry.
Air fry
Set the air fryer to 320 °F (160 °C) and cook for 20–25 minutes, or until the quiche is set around the edges and just jiggles slightly in the middle. A toothpick or small knife should come out mostly clean.
If you want to get scientific about it, check with an instant-read thermometer – it should be 160°F/ 72°C or higher in the center.
Rest briefly
Let the quiche cool for about 5 minutes before slicing – it will continue to firm up as it rests.
Leftovers
Store in fridge
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 reheat it using one of the methods below.
Reheat
- Air fryer: 4–6 minutes at 320–330 °F (160–165 °C).
- Microwave: 40-90 seconds on High.
Air Fryer Quiche
Ingredients
- 1 sheet of puff pastry 9-inch, defrosted
- 4 eggs
- ½ teaspoon salt
- 1 teaspoon mustard powder
- 1 cup shredded cheese
- 1 medium zucchini
- ½ cup finely chopped mushrooms
- ¼ cup diced ham
Instructions
- Lightly grease your pie pans, then line with the defrosted puff pastry [Note 1]. Trim around the outer edge of the pie pan to remove excess pastry, and use this to fill in any gaps if needed. Refrigerate the lined pie pans while you mix the fillings.
- Whisk the eggs, mustard powder and salt in a bowl or large mixing jug [Note 2]. Add the shredded cheese and the other filling ingredients and mix until combined.
- Preheat air fryer to 320°F/160°C.
- Remove pastry-lined pan(s) from the refrigerator. Gently prick the pastry at the bottom of the pan [Note 3].
- Carefully pour the quiche filling mixture into the pie pan. Do not over-fill it, be sure to leave at least ¼ inch of space at the top.
- Place the quiche in the air fryer basket (take care as air fryer basket will be hot). Air fry quiche for:
– 20 minutes for individual quiches
– 25 minutes for a single 8inch/20cm quiche - Quiche is done when the crust and the top are golden brown, and it has reached 160°F/ 72°C [Note 4].
- Leave the quiche to set for at least 10 minutes (or longer if you want to cut nice clean slices).
Notes
- You will need either 4x 4½ inch/ 10-12cm pie pans, or a single 8 inch/ 20cm pie pan.
- 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.
- You want to break the surface of the pastry, but not go all the way through to the pan.
- Check with an instant-read thermometer.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
