Air Fryer Quiche
This air fryer quiche delivers a perfectly golden top, lusciously creamy interior, and flaky, buttery crust in about 30 minutes. The air fryer's circulating hot air cooks the egg custard gently and evenly, making it fuss-free enough for weekday breakfasts yet elegant enough for brunch.
Equipment
- Air fryer - basket-style or oven-style; quiche dish must fit inside
- 7-inch or 8-inch ceramic quiche dish - or round oven-safe pie plate that fits your air fryer
- Aluminum foil - for sling and tenting
- Large mixing bowl
- Whisk
- Fork - for crimping crust
- Pie weights - or dried beans
- Measuring cups and spoons
- Box grater - for shredding cheese fresh
- Cutting board
- Knife
- Wire cooling rack - optional
Ingredients
- 1 refrigerated pie crust - from a standard 14.1 oz / 400g package, thawed
- 4 large eggs - at room temperature
- 0.5 cup heavy cream - 120ml
- 0.25 cup whole milk - 60ml
- 0.5 cup Gruyere cheese - 55g, shredded
- 0.5 cup sharp cheddar cheese - 55g, shredded
- 0.75 cup diced cooked ham - about 100g
- 2 tablespoons yellow onion - finely diced
- 0.5 teaspoon Dijon mustard
- 0.25 teaspoon garlic powder
- 0.25 teaspoon fine sea salt
- 0.125 teaspoon black pepper
- nutmeg - a pinch
- 1 teaspoon butter - softened, for greasing the dish
Instructions
- Let refrigerated pie crust sit at room temperature for 10-15 minutes. Grease quiche dish with softened butter. Unroll crust and press into dish, trimming overhang to 1/2 inch, fold under, and crimp edges.
- Preheat air fryer to 375°F (190°C). Line crust with foil, add pie weights, and air fry for 5 minutes. Remove foil and weights carefully.
- In a large bowl, whisk eggs vigorously for 30 seconds until frothy. Add heavy cream, milk, Dijon mustard, garlic powder, salt, pepper, and nutmeg. Whisk until completely smooth.
- Scatter diced ham evenly in the crust. Top with diced onion, then sprinkle both shredded cheeses over the top. Press fillings down gently.
- Slowly pour egg custard over the fillings until it comes within 1/4 inch of the crust rim. Gently shake dish to settle custard evenly. Pop any air bubbles with a toothpick.
- Reduce air fryer temperature to 325°F (163°C). Using a foil sling, lower the filled dish into the air fryer. Cook for 20 minutes, then check and tent with foil if browning too quickly. Continue cooking for another 8-12 minutes until set around edges with a slight jiggle in the center.
- Lift quiche out using foil sling and place on a wire rack. Rest for at least 10 minutes before slicing. Cut into wedges and serve warm or at room temperature.
Notes
- Always blind bake the crust first to prevent a soggy bottom. Even 5 minutes makes a significant difference.
- Use room-temperature eggs for the smoothest custard. Pull them out 20-30 minutes before starting.
- Don't skip the nutmeg – it adds a warm, subtle depth that's classic in quiche.
- Shred your own cheese for the silkiest texture. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Cook at 325°F (163°C) for creamy results. Higher temperatures can make the eggs rubbery or curdled.
- Leave at least 1/4 inch at the top of the crust to prevent custard from bubbling over.
- Use a foil sling for safe lifting – fold a long piece of foil into a strip and place it under the dish.
- Trust the jiggle test – a slight wobble in the center is correct, as residual heat will finish setting it.
- Store leftovers in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Reheat slices in the air fryer at 300°F (150°C) for 4-5 minutes to restore original texture.