Air Fryer Sun-Dried Tomato and Artichoke Quiche is a great and easy recipe for a great quick and delicious breakfast or brunch! It is filled with such goodness as sun-dried tomatoes and artichokes.
It’s been a tough winter for many of us. We’re all craving something warm and comforting to eat. And what is more comforting than a quiche?
This recipe is perfect for those who enjoy cooking with an air fryer and those who crave some delicious quiche. If you love a great quiche recipe, this is one of the best, and it’s full of flavor!
Making eggs in the Air Fryer has never been easier. They come out light, fluffy, and delicious. So, whether you love scrambled eggs, fried eggs, or even some eggs benedict. The air fryer has you covered.
Today it’s all about quiche!
Here are some great sides for your quiche, BREAKFAST POTATOES IN THE AIR FRYER, AIR FRYER BREAKFAST SAUSAGES, AIR FRYER BROWN SUGAR CANDIED BACON, and AIR FRYER CINNAMON FRENCH TOAST.
What Are Sun-Dried Tomatoes?
The sun-dried tomatoes I use in this quiche are a staple ingredient. The flavor is amazing, and they add a lot to any dish I make with them. They’re also healthy because they have less water content than fresh tomatoes, so you can eat more without feeling guilty!
If you have never had sun-dried tomatoes, they are usually found in the pasta aisle, along with the sauces. Sun-dried tomatoes are tomatoes that have been dried out, either with a dehydrator, oven, or air-fryer. They are so good!
What Is Quiche?
Quiche is a dish that has been around for centuries. It originated in France, but quiche can find it all over the world now. Quiches are made with eggs, and they usually contain cheese or other dairy products. They are often baked, so they have a golden crust on top and bottom. You might see quiche served as an appetizer, main course, or even dessert. The variations of quiche are endless!
Today, we made a simple but delicious Air Fryer Sun-Dried Tomato and Artichoke Quiche.
Ingredients Needed For Air Fryer Sun-Dried Tomato and Artichoke Quiche
- Homemade or Store-Bought Pie Crust
- Monterey Jack Cheese
- Arirthocke HEarts
- Sun-Dried Tomatoes
- Egg
- Heavy Cream
- Salt
- Black Pepper
How To Make Air Fryer Sun-Dried Tomato and Artichoke Quiche
Remove the refrigerated pie crust from the refrigerator for about 15 minutes before preparing the quiche. Unroll the dough and place your tart pan on top of the crust. Cut a circle (it doesn’t have to be perfect) about 1 inch outside the border of the tart pan.
Press the crust into the tart pan, tucking the edges down along the sides and cutting off any excess dough so that the crust is even with the top of the pan. Place the tart pan into the basket of the air fryer and cook at 300°F for 5 minutes.
Sprinkle cheese into the bottom of the tart pan and then distribute artichoke heart pieces and sun-dried tomato pieces over the top of the cheese. Whisk together egg and heavy cream until smooth. Take a moment to whisk some extra air into the egg mixture. Carefully pour the egg mixture over the fillings in the crust. The egg mixture should reach the top edge of the crust. Do not overfill.
Place the prepared quiche back into the air fryer’s basket and cook at 300°F for another 10 minutes or until the egg is set in the center.
Allow to cool for 1-2 minutes, and then carefully pop the quiche from the tart pan. Use a spatula to remove the quiche from the bottom plate of the tart pan and serve immediately or set it on a cooling rack to cool.
Pro Tips/Notes:
- You may be able to fit two quiches into the air fryer at once. Test out the space before filing the tart pans. Cooking two at once did not affect the cooking time in my air fryer but adjusted accordingly.
- You could also use swiss, gruyere cheese or even mozzarella would be nice.
- Both artichokes and sun-dried tomatoes have strong flavor; you need just a little to fill your crust. Let the egg and cheese take up the bulk of the filling.
- I found the best results by pre-cooking the crust for about 5 minutes before adding the filling. Otherwise, the crust does not cook on the bottom by the time the egg filling is set.
- One large egg is the perfect amount for this individual quiche. Adjust the amount of heavy cream you add if you need a bit more filling. You may not use all of the egg fillings either. You can fill to the top of the crust edge, but the amount of egg needed will vary slightly depending on how many other ingredients you’ve added to the quiche.
- To reheat the quiche, place them back into the air fryer at 300° until warmed through.
Can you heat quiche in an air fryer?
Make a quick and easy breakfast at home by using an air fryer to make your favorite quiche. Place two leftover slices of the savory dish into the appliance’s basket, and set for 8 minutes at 160c/320f but watch carefully as they can overcook quickly!
MORE AIR FRYER EGG RECIPES:
LOW-CARB AIR FRYER SCOTCH EGGS
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Air Fryer Sun-Dried Tomato and Artichoke Quiche
Description
Ingredients
- 1–6” round pie crust dough, (cut from refrigerated pie crust – about ⅓ crust)
- 1/8 cup jack cheese, grated
- 1/8 cup artichoke hearts, chopped
- 3-4 sun-dried tomatoes, in herbs and olive oil, chopped
- 1 large egg
- 1 tablespoon heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Remove the refrigerated pie crust from the refrigerator about 15 minutes prior to preparing the quiche.
- Unroll the dough and place your tart pan on top of the crust. Cut a circle (doesn’t have to be perfect) about 1 inch outside the border of the tart pan.
- Press the crust into the tart pan, tucking the edges down along the sides and cutting off any excess dough so that the crust is even with the top of the pan.
- Place the tart pan into the basket of the air fryer and cook at 300°F for 5 minutes.
- Sprinkle cheese into the bottom of the tart pan and then distribute artichoke heart pieces and sun-dried tomato pieces over the top of the cheese.
- Whisk together egg and heavy cream until smooth. Take a moment to whisk some extra air into the egg mixture.
- Carefully pour the egg mixture over the fillings in the crust. The egg mixture should reach the top edge of the crust. Do not overfill.
- Place the prepared quiche back into the basket of the air fryer and cook at 300°F for another 10 minutes or until the egg is set in the center.
- Allow to cool for 1-2 minutes and then carefully pop the quiche from the tart pan. Use a spatula to remove the quiche from the bottom plate of the tart pan and serve immediately or set it on a cooling rack to cool.
- Plate, serve, and enjoy!
Equipment
- Tart Pan, Check the post for which one I used –** 5-inch tart pan with removable bottom
- Cooking Spray
Notes
Storage:
Cooked quiche can be refrigerated for 4-5 days or frozen up to 3 months.Notes:
- You may be able to fit two quiches into the air fryer at once. Test out the space before filing the tart pans. Cooking two at once did not affect the cooking time in my air fryer but adjust accordingly.
- You could also use swiss, or gruyere cheese, or even mozzarella would be nice.
- Both artichokes and sun-dried tomatoes have strong flavor; you need just a little to fill your crust. Let the egg and cheese take up the bulk of the filling.
- I found the best results by pre-cooking the crust for about 5 minutes before adding the filling. Otherwise, the crust does not cook on the bottom by the time the egg filling is set.
- One large egg is the perfect amount for this individual quiche. Adjust the amount of heavy cream you add if you need a bit more filling. You may not use all of the egg fillings either. You can fill to the top of the crust edge, but the amount of egg needed will vary slightly depending on how many other ingredients you’ve added to the quiche.
- To reheat the quiche, place them back into the air fryer at 300° until warmed through.
Nutrition
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