Quiche in the Air Fryer
A quiche needs a crisp base and a just-set, creamy filling, which is exactly where an oven can let you down with a pale, soft bottom. In the air fryer the pastry gets heat from below as well as above, so the case browns properly. This page shows a small quiche Lorraine for four, and the times for a shop-bought quiche or leftover slices.
- Temperature
- 160°C
- Total time
- 1:10hr
- Prep
- 20min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 420kcal
Why the air fryer works for quiche
Making quiche in air fryer baskets gives the pastry a better chance than a conventional oven. The fan moves hot air under the tin and over the top, so the base browns and crisps while the custard sets gently from the edge towards the middle. A small 18 cm quiche also needs no long preheating, which saves time and energy.
This method does need a tin that fits, a little patience with the temperature and a lower heat than you may expect. The fan browns the top quickly, so 160 °C is a good setting for the filling, and a sheet of foil is your safety net. If you are only warming something up, the same machine also handles a shop-bought quiche in around 12 minutes.
How to make quiche in the air fryer
Tap a time to start a timer.
- Line the tin Press the pastry into an 18 cm loose-bottomed tart tin that fits your basket, trim the edge and prick the base with a fork. Chill for if the pastry has softened.
- Blind bake Line the case with baking paper and fill with baking beans or rice. Preheat the air fryer to 160 °C for , then bake the case for . Lift out the paper and beans and bake for a further to dry the base.
- Cook the bacon Fry the lardons in a dry frying pan for until golden, then drain on kitchen roll. Scatter them, the cheese and the spring onions over the pastry.
- Add the custard Whisk the eggs, cream, milk, nutmeg, salt and pepper in a jug. Place the tin in the basket, then pour in the custard so you do not spill it on the way. Fill to just under the rim.
- Bake Cook at 160 °C for , until the filling is set with a slight wobble in the very centre and the top is golden. If the top browns too fast, lay a piece of foil loosely over it for the last .
- Check and rest The centre should be steaming hot, and a thermometer should read 75 °C. Leave the quiche in the tin for so it firms up, then lift it out with a spatula to serve warm or cold.
Cooking times and temperatures
| Quiche | Temperature | Time |
|---|---|---|
| Homemade quiche Lorraine, 18 cmAfter blind-baking the case | 160 °C | 25–30 min |
| Shop-bought quiche, chilledFoil tray on, steaming hot | 160 °C | 12–15 min |
| Frozen quiche, 18 cmFoil over the top if needed | 150 °C | 25–30 min |
| Reheated sliceUntil 75 °C in the centre | 150 °C | 5–7 min |
| Crustless quicheGreased dish, no pastry | 160 °C | 20–25 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
Tips
- Pour the custard last. Place the tin in the basket first, then pour in the filling. This stops it sloshing over the edge as you carry it.
- Keep fillings dry. Cook bacon, mushrooms or spinach first and squeeze out the moisture so they do not water down the custard.
- Rest before cutting. Ten minutes in the tin lets the filling finish setting, which gives clean slices that hold their shape.
Serving
Serve the quiche warm or cold with a dressed green salad and a few new potatoes for a satisfying lunch. It also travels well on picnics. If you plan to cook quiche in air fryer baskets ahead of time, bake it the day before and reheat slices when needed.
Storing and reheating
Cool the quiche within 2 hours and keep it covered in the fridge for up to 2 days. To reheat a slice, heat the air fryer to 150 °C and warm it for 5–7 minutes, until steaming hot and the pastry has crisped again. Check that the centre has reached 75 °C, which is the temperature the Food Standards Agency gives for reheated food. Reheat only once.
Variations
- Cheese and onion: Leave out the bacon and use 1 sliced onion softened in butter, with a little extra cheddar. This is a vegetarian version.
- Spinach and goat's cheese: Wilt 100 g spinach, squeeze it dry and add crumbled goat's cheese in place of the bacon and cheddar.
- Tortilla base: Line a small dish with a flour tortilla instead of pastry for a lighter, crispier case, and bake the filling for 18–20 minutes.
Troubleshooting
- The pastry is soggy
- The base was not baked blind or the filling was poured on while the case was wet. Bake the empty case for 14 minutes in total and add the filling straight away while it is hot.
- The filling is runny in the middle
- It needs a few more minutes. Cook in 3-minute steps until the centre barely wobbles and reaches 75 °C, then rest it so it finishes setting.
- The top is too brown
- Fan-driven heat browns the surface quickly. Cover the quiche loosely with foil for the last third of cooking, or lower the temperature to 150 °C.
Frequently asked questions
How long does quiche take in an air fryer?
A homemade 18 cm quiche takes about 40 minutes at 160 °C in all, 14 for the blind-baked case and 25–30 for the filling. A shop-bought quiche takes 12–15 minutes.
Can you cook quiche in an air fryer from frozen?
Yes. Take off the packaging and cook a frozen 18 cm quiche at 150 °C for 25–30 minutes, covering the top with foil if it browns. The centre must reach 75 °C.
How do you cook a store-bought quiche in the air fryer?
Remove the plastic and any cardboard base, leave it in the foil tray and cook at 160 °C for 12–15 minutes. It is ready when the centre is steaming hot.
How do you reheat quiche in an air fryer?
Heat the air fryer to 150 °C and warm slices for 5–7 minutes, until steaming hot and the pastry has crisped again. The middle should reach 75 °C.
Can you make a quiche without pastry in an air fryer?
Yes. Grease a small dish, add the filling ingredients and bake at 160 °C for 20–25 minutes. It is a crustless quiche, closer to a baked frittata.
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