This air fryer quiche is a ridiculously easy way to get a hot breakfast or brunch item in less than 20 minutes. It’s a crustless quiche with a creamy texture that’s light and fluffy, simply seasoned and can easily be turned into your own signature quiche. It’s also naturally gluten-free and easy to make dairy-free.
You might think this air fryer quiche is more like a frittata because it’s crustless, and you wouldn’t be wrong. They’re also like the breakfast egg muffins that are all the rage for morning brunches. But all in all, they taste great no matter what you call them.
Just like these Sausage Patties in Air Fryer, these mini quiches make a superb way start to your day.
If you haven’t tried an air fryer breakfast recipe before, you’re in for a really quick treat.
- Whole milk or dairy-free milk
- Kosher salt
- Garlic powder
- Black pepper
How to make it
- Grease ramekins.
- Whisk everything together.
- Divide mixture and pour into ramekins.
- Add toppings if desired.
- Place in the air fryer until the quiche is no longer wet in the center.
- Serve immediately.
It takes a mere 5 minutes to prep and a total of 15 minutes to cook these mini quiches in the air fryer.
You can use two 6-ounce ramekins or three 4-ounce ramekins to make mini quiche in the air fryer. If you have a muffin tin specifically for the air fryer, you could also use it instead of ramekins. Be sure to adjust the baking time.
- Always season the quiches; otherwise, they will end up bland. Season the eggs with salt and pepper before putting the mixture into the ramekins. A sprinkle on top just before you put them into the air fryer will only flavor the top of the eggs and not throughout.
- I like to prepare the eggs directly in a mixing bowl with a pour spout as it makes it easier to pour into the ramekins.
- If you add vegetables or meat, you should season and cook those individually. Meats like ground beef or sausage should be seasoned and cooked beforehand. It should also taste good on its own before adding it to the quiche.
- You’ll also want to pre-cook any veggies you might add like mushrooms, onions, potatoes or summer squash because they will release moisture in the eggs and water down the dish. Just saute and season them separately, then add them to the ramekins, and pour in the eggs.
- Keep the ratio of mix-ins and eggs to 1:1. You need enough eggs to bind the ingredients together.
- If you are adding in something with a high salt content like crispy bacon or pastrami, reduce the amount of salt in the eggs so as not to have overly salty quiche.
- If you prefer your quiche on the rich side, use half-and-half or cream instead of milk.
- You might be tempted to reduce the fat by swapping the full-fat dairy to reduced-fat milk. If you do this, you’ll be missing out on the creamy flavor and fluffy texture of the quiche, and I personally don’t think it would be as good.
- Don’t just add a dash of whole milk to the eggs. Follow the ratios because sometimes, you’ll get it right and other times, well, you don’t. Rather than risk it, just follow the ratios written in the recipe for the best results.
- Don’t overcook the quiches. If you do, it will be spongy rather than fluffy. You want the quiche tan on top, not a crisp golden brown. The quiche should be removed from the air fryer before the center is completely set. This way, you know it will be done but not overcooked.
- The center should giggle a little when you move the ramekin, but not soupy or raw. The quiche will continue to cook once it’s been removed and will firm up quickly.
How to store
It’s best to eat them right out of the air fryer, but you can store them in an airtight container in the fridge for up to 2 days.
Because of the eggs, milk and cheese in this quiche, you shouldn’t keep it at room temperature for longer than a couple of hours. It’s always best, if you don’t eat them right away, to let them cool completely and store in the fridge or freeze them.
Can I freeze the quiche?
Yes! If you decide to make extra batches for an easy breakfast later, you can make these according to the directions and freeze them.
Take a knife and run it on the inside of the ramekins to get the quiche out. Let them cool, then place them on a cookie sheet and put them in the freezer. Once frozen, wrap them in freezer paper and place them in an airtight container or freezer bag.
They can be stored in the freezer for a month or two. But you’ll want to check the color and smell once they’ve thawed and when in doubt throw it out. They can easily turn bad due to the ingredients, so just be safe if you’ve had the quiche in the freezer too long.
I also recommend adding a date everything you’ve cooked and added to the freezer. This way there’s no guesswork in how long it’s been in there.
How to reheat quiche
To reheat, place the frozen quiche in the air fryer at 320°F (160 °C) for about 8 minutes for crispier results!
If you want a softer texture, place the thawed quiche directly in the air fryer basket and cover it with a damp paper towel in the air fryer at 300°F (148 °C) for 5 to 6 minutes. If the quiche is frozen, then set it for 8 to 10 minutes. If it isn’t hot enough, just add a couple more minutes.
You can also use the microwave to reheat them fast and get them piping hot. Just put the quiche on a microwave-safe plate and leave uncovered. Heat on low to medium for about 30 seconds. Check to see if it is hot enough, and add 30 seconds more if needed.
Don’t reheat them on high, or it will become rubbery and tasteless. It’s best to use a lower setting to retain the fluffiness and creamy texture.
I love to add cooked and chopped bacon, cheddar cheese, grated onion, spinach, cheddar cheese, or chopped chives to my quiche! It makes the quiche extraordinary.
Some good spices to mix in would be garlic powder, cayenne, or paprika. Fresh aromatic herbs like dill, basil and parsley will all have different flavor profiles and would work well as additional ingredients.
If you like it spicy, roasted green chilis, jalapeños or smoky chipotle are all great additions. I also like ham, spinach or kalamata olives.
There’s just no end to what you can mix into these mini quiches. Like asparagus tips, chopped sundried tomatoes halved cherry tomatoes or artichoke hearts.
You could also add pastrami, homemade salsa, and veggies – like mushrooms or broccoli. Really, if you like it, you can add it!
And of course, I’m all for setting out a variety of mix-ins so that each family member can make it just the way they like it.
The sky’s the limit when it comes to making your quiche, so go for it!
Oh! And cheese, of course!
What kind of cheese works best?
When it comes to quiche, you want a great melting cheese. Like cheddar, gouda, asiago, provolone, colby, monterey jack, gruyère, havarti, mozzarella or muenster. They’re all great additions.
Cheese that is too soft can make the quiche oily and messy so try to avoid these.
If you like aged hard cheeses like Pecorino Romano or Parmesan, you can finish the quiche by sprinkling a little in the egg mixture for flavor, but they won’t give you that gooey texture like a hearty melting cheese will.
My quiche is dry
If you’ve lost too much water in the process of cooking the quiche, you have to add it back to get a great texture. Steam-frying it will help.
Just remove the quiche from the ramekins and heat olive oil in a skillet on the stovetop. Once the oil is warm, add the quiche. When you hear a sizzle, add a splash of water and cover the skillet with a lid. Cook for a few minutes on medium-low heat. Then remove the lid, and let the water evaporate.
The steam will plump up the quiche, and the problem is solved.
Why use an air fryer?
The air fryer makes cooking easy in very little time! Unlike a microwave, the air fryer gets food crispy!
It’s a great tool for making healthier food because you use little to no oil. You need just a bit of oil to make this Air Fryer Popcorn Chicken, which is a typically deep-fried dish. And you know exactly what goes into it, unlike storebought.
I also love using the air fryer in the hot summer months because I don’t have to stand over a hot stove. Even making sweets like these Air Fryer Brownies or these Air Fryer Chocolate Chip Cookies, I get great treats without heating the entire house with an oven.
And they’re more energy-efficient! If you’ve noticed how utilities have shot up these past few years, using an air fryer will certainly help reduce electricity use without compromising taste.
Which air fryer did I use?
I used Power XL Vortex Air Fryer. It has many other uses beyond air frying like dehydrating, baking pizza, roasting and of course, reheating.
Not all makes and models are the same, so when making food in the air fryer, it’s always best to check out the recommended temperatures and times for making your favorite food.
Other breakfast recipes
In the mood for something else? These Sous Vide Egg Bites look great! Or try one of these other breakfast treats!
- Air Fryer Baked Apples
- Cornbread Pancakes
- Banana Carrot Muffins
- Chocolate Covered Strawberry Overnight Oats
- Chocolate Orange Scones
I’d love to hear from you if you make this Air Fryer Quiche! Just leave a comment below, or better yet, snap a pic and tag #FoodDoodlesRecipes so I can be sure to find them. 🙂
Air Fryer Quiche
- 6 large eggs
- ½ cup whole milk or dairy-free milk
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Spray two 6-ounce (or three 4-ounce) ramekins with nonstick baking spray or grease with olive oil.
- In a large bowl, whisk everything together.
- Divide the mixture between the prepared ramekins. Add any desired toppings now.
- Place the ramekins on the air fryer basket and cook at 350 °F for 14-16 minutes, or until the quiche is no longer wet in the center.
- Serve immediately or cool and refrigerate for up to 2 days.