Air Fryer Quiche Recipe

Ben Carraoli

I whipped up this crustless air fryer quiche this morning and was actually surprised by how fluffy and satisfying it turned out. I’ve played around with my air fryer a lot, and this little dish really hit the mark for a quick breakfast or light lunch.

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Prep Time 10

Cook Time 10

Servings: 1

Ingredients Method Notes

Ingredients

1 egg – The whole egg gives structure and volume for a single-serving.
3 –4 tbsp 45 ml–60 ml heavy cream – This keeps the custard rich and smooth; using full-fat cream helps the eggs set firmly without drying out.
4 –5 tiny broccoli florets – Using raw broccoli works here and trimming them into small, bite-sized pieces makes sure they cook fully in the air fryer.
1 tbsp 15 ml finely grated cheddar cheese – Freshly grating the cheese melts better and gives more flavour than pre-shredded.

Method

Start by lightly greasing your 5″ ceramic dish, then scatter the small broccoli florets across the bottom. Keeping them small helps them cook fully during the short air frying time.
Crack the egg into a measuring cup or pitcher and add enough heavy cream until you reach about ½ cup total. Whisk to combine thoroughly. Seasoning after baking is advised for better texture.
Pour the egg-cream mixture evenly over the broccoli so the florets peek through. Then sprinkle the grated cheddar cheese on top. If your air fryer tends to brown cheese quickly, you can stir it into the custard instead.
Place the dish into your air fryer basket and set it to 325 °F (about 160 °C). Cook for around 10 minutes. If you like a creamier centre, you can check around 8-9 minutes; for firmer, cook a little longer.
Once done, the quiche should be lightly golden and puffed up. Add a pinch of salt, freshly cracked pepper, and some chopped parsley for a fresh pop of colour. Serve immediately and enjoy!

Notes

I found that keeping broccoli florets small makes a big difference in how evenly they cook.
If your air fryer runs hot, watch the cheese on top so it doesn’t over-brown; mixing it in the custard helped me avoid that.
I let the quiche rest for a minute out of the fryer — it continues to set slightly and makes cutting easier.
Use a ceramic dish that fits your basket snugly, so air circulates properly without getting uneven heating.