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This super easy Air Fryer Quiche recipe is made with mini tart shells and a creamy egg filling loaded with broccoli, ham and Swiss cheese! These mini quiches are perfect to serve for lunch or brunch and make a delicious appetizer too!
If your house is anything like ours, quiche is a go-to brunch dish but also a trusted lunch or dinner option! Quiche is one of those dishes that works for any meal of the day. As long as you have some eggs, veggies and a little cream or milk, you can whip one up in no time.
So, when I recently had some tart shells leftover from another recipe, I decided to use them to make mini quiches. And, since I’m obsessed with my air fryer lately, I just baked them up in there instead of using the oven!
These creamy, custardy egg tarts did not disappoint! We polished off most of them for dinner, and saved some for lunch the next day. (I also think they would be the perfect party appetizer!)
If you prefer crustless mini quiche, you’ll love these air fryer egg bites with just 7 ingredients including cottage cheese!
Or, if you don’t have an air fryer and prefer full size quiche, no problem!
This Mediterranean quiche is one we make often, and so is this butternut squash version. Both are made with a crispy almond flour crust. And, for something lighter, this crustless asparagus quiche is a fave (especially during asparagus season).
Why you’ll love these air fried mini quiches
- It’s an easy brunch or lunch recipe. Just pair the quiches with a side salad and you have a meal ready to go.
- They’re a fun party appetizer that pair well with other handheld bites.
- They store well in the fridge or freezer, so you can make them in advance and reheat when ready to enjoy.
- You can easily change up the seasonings and add-ins to make them your own. (I’ve included some suggestions below).
- You don’t need to use your oven, which frees up space to bake other brunch dishes or appetizers.
Details on the ingredients
Tart shells – You’ll need 12 frozen mini tart shells for this recipe. I used 3-inch shells. If your tart shells are smaller, you’ll need more than 12 to use up the filling (and they’ll cook faster too).
Eggs – Just 3 large eggs are enough to fill these shells when paired with the other ingredients.
Cream – For a creamy quiche filling, I opted for 1/3 cup of cream. You can use milk, but when I tested the recipe with milk, the quiches just didn’t turn out as fluffy and creamy.
Broccoli – You’ll need 1/2 cup of chopped broccoli for the filling. You can also use broccolini. Just make sure it’s chopped into small pieces so it fits in the mini tart shells.
Ham – The filling also calls for 1/2 cup of diced pre-cooked ham. You can just pick up a slice or two at the grocery store, or it’s a great way to use up leftover ham from another meal.
Swiss cheese – You can skip the cheese or use a different kind, but when it comes to ham and broccoli quiche, I love to add a little grated Swiss. Make sure it’s finely grated so it mixes well into the egg mixture.
Salt and pepper – Just a little for seasoning. Feel free to add more to suit your taste or change up the seasonings with other herbs and spices.
How to make quiche in the air fryer
Thaw tart shells at room temperature for 5-10 minutes.
Preheat air fryer to 360F. Arrange the unfilled shells in the air fryer basket in a single layer and bake for 3 minutes. (You’ll need to do this in 2 batches). Let sit for a few minutes until cool enough to handle.
Meanwhile, whisk together the eggs and cream. Stir in the broccoli, ham, cheese, salt and pepper.
Fill the partially baked shells with the egg mixture, almost to the rim of the crust. Be careful not to overfill as the egg will puff up as it cooks.
Carefully place the filled shells back into the air fryer basket.
Air fry for 6-7 minutes, or until the egg filling just starts to puff up and the edges of the crusts are browned.
Remove and let rest for 5 minutes to give the egg time to set.
Repeat with remaining quiches.
Recipe variations
There are so many ways to change up the filling for quiche. For the best results, you’ll want to make sure your fillings are already cooked (if necessary, such as meat), somewhat dry and fit neatly into the mini tart shells. Here are some options to try:
- Meats – Cooked and crumbled bacon or turkey bacon, crumbled sausage, diced chicken, torn prosciutto.
- Veggies – Chopped peppers, onions, scallions, leeks, cooked and chopped asparagus.
- Cheese – Feta, mozzarella, cheddar, gruyere, goat cheese.
- Seasonings – Chopped fresh herbs, dried Italian seasoning, garlic powder, old bay seasoning, paprika.
Frequently asked questions
Do the mini tart shells need to be par-baked?
Yes! Partially baking the shells for just a few minutes is key to ensuring that the crust and the filling are perfectly cooked at the same time. Par-baking also ensures your quiches don’t turn out soggy on the bottom.
What’s the best temperature to air fry mini quiches?
This recipe was tested in a Cosori 5.8 quart air fryer and I tested a few different temperature settings. I found that 360F was the best temperature to ensure the crust and the egg filling were done at the same time.
How long does it take to cook mini quiches in the air fryer?
Including time to par-bake the tart shells, it takes about 9-10 minutes to air fry each batch of mini quiches.
What to serve with mini quiche?
For a lighter meal, this spring salad, air fryer potato wedges or baby potatoes would pair nicely with a few mini quiche. So would these air fryer potato slices or air fryer home fries!
You can also serve them up with a side of air fryer turkey bacon, turnip fries, mixed vegetables, fruit salad, toast or even a bowl of tomato soup!
Storage and reheating
Cooked mini quiches should be stored in a sealed container in the fridge and will last for 3-4 days.
You can also freeze them for up to 3 months. Just let them cool in the fridge, then place them in a freezer safe container, in a single layer or in between sheets of wax or parchment paper.
To reheat, arrange the quiches in a single layer in the air fryer and air fry on 350F for about 4-5 minutes, or until warmed through. If reheating from frozen, just add another 2-3 minutes.
Key recipe tips
- Add ins. Make sure your broccoli and ham are chopped into very small pieces so they fit in the mini tart shells. For this reason, I suggest finely grating your cheese too.
- Par-bake the shells. Partially baking the tart shells will ensure the bottoms of the quiches don’t turn out soggy.
- Preheating the air fryer. If you don’t preheat it (at least for the first batch of tart shells), they’ll need a few minutes longer to par-bake.
- Air fry in batches. You’ll need to air fry the quiche in a single layer. Depending on the size of your air fryer, you’ll need to do this in 2-3 batches.
- Don’t overcook. You want your quiches a little custardy, so the key is not to overcook them. The quiches are ready when they start to puff up and the edges of the crusts are browned.
- Let rest for 5 minutes. The quiches will continue cooking once removed from the air fryer and letting them rest for a few minutes allows time for the egg filling to set.
Other air fryer recipes
- Air Fryer Mini Pizza
- Air Fryer Pork Schnitzel
- Air Fryer Chicken Schnitzel
- Air Fryer Chicken Bites
- Air Fryer Gnocchi
- Air Fryer Cinnamon Rolls
- Air Fryer Pears
If you make this recipe, I’d love to hear what you think in the comments below!
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Air Fryer Quiche (Mini Quiche Recipe)
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- Author: Leanne
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 quiche
- Category: Breakfast
- Method: Air Fry
- Cuisine: American
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Description
This super easy Air Fryer Quiche recipe is made with mini tart shells and a creamy egg filling loaded with broccoli, ham and Swiss cheese!
Ingredients
- 12 mini frozen tart shells (3-inch size)
- 3 large eggs
- 1/3 cup cream
- 1/2 cup chopped broccoli
- 1/2 cup diced cooked ham
- 1/4 cup finely grated Swiss cheese
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Thaw tart shells at room temperature for 5-10 minutes.
- Preheat air fryer at 360F for 5 minutes. Arrange the unfilled shells in the air fryer basket in a single layer and bake for 3 minutes. (You’ll need to do this in 2 batches). Let sit for a few minutes until cool enough to handle.
- Meanwhile, whisk together the eggs and cream. Stir in the broccoli, ham, cheese, salt and pepper.
- Fill the partially baked shells with the egg mixture, almost to the rim of the crust. Be careful not to overfill as the filling will puff up as it cooks.
- Carefully place the filled shells back into the air fryer basket.
- Air fry for 6-7 minutes at 360F, or until the egg filling just starts to puff up and the edges of the crusts are browned.
- Remove and let rest for 5 minutes to let the egg filling set.
- Repeat with remaining quiches.
Notes
- Make sure the broccoli and ham are chopped into very small pieces so they fit in the mini tart shells. For this reason, I suggest finely grating your cheese too.
- If you don’t preheat the air fryer (at least for the first batch), the tart shells will need a few minutes longer to par-bake.
- Partially baking the shells will ensure the bottoms of the quiches don’t turn out soggy and finish cooking at the same time as the filling.
- You’ll need to air fry the quiches in a single layer. Depending on the size of your air fryer, you’ll need to do this in 2-3 batches.
- You want your quiches a little custardy, so the key is not to overcook them. The quiches are ready when they start to puff up and the edges of the crusts are browned.
- The quiches will continue cooking once removed from the air fryer and letting them rest for a few minutes allows time for the egg filling to set.
- This recipe was tested in a Cosori 5.8 quart air fryer. If you have a different brand, model or size, you may need to adjust the air frying temperature and time slightly.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
