Air Fryer Quiche Primavera — If you’re looking for a light, easy-to-make breakfast idea, try this Quiche Primavera. It has all of your favorite vegetables and can be made ahead of time.
A quiche is a savory, egg-based pie dish that originated in France and featured a crust made of pastry or bread. The name comes from the French word for “cake.” Quiches are traditionally filled with cheese, vegetables, meat, and/or seafood. You can serve them hot or cold.
The ingredients in this recipe come together to create a wonderful meal that will please all members of your family on any occasion! I hope you enjoy it as much as we do!
If you have been wondering if you could make eggs in the Air Fryer, the answer is yes! From fried eggs to scrambled eggs, and now quiches! This is a great recipe for the entire family!
If you are looking for even more Air Fryer Egg Recipes, some of my favorite Air Freyr Egg Recipes are AIR FRYER BLT WITH HARD-BOILED EGGS, AIR FRYER EASTER EGGS, AIR FRYER GUACAMOLE DEVILED EGGS, and HARD-BOILED EGGS IN AIR FRYER.
What Is Quiche Primavera?
Quiche Primavera is a delicious and easy dish to make. It can be made with an assortment of vegetables, such as zucchini, broccoli, cauliflower, or spinach. You can also add sauteed mushrooms or onions for extra flavor!
The quiche crust is usually made from a flaky pie crust, while the custard filling is typically mixed with eggs and cream. Quiches are great for breakfast because they’re hearty enough to keep you going all morning long. This recipe will teach you how to make your own quiche primavera at home!
Ingredients Needed For Air Fryer Quiche Primavera
- Onion
- Baby Bella Mushrooms
- Zucchini
- Tomato
- Butter
- Pie Crust, homemade or store bought
- Swiss Cheese
- Egg
- Heavy Cream
- Salt
- Black Pepper
- Fresh Basil Leaves
How To Make Air Fryer Quiche Primavera
Remove refrigerated pie crust from the refrigerator for about 15 minutes before preparing quiche. Heat butter in a heavy-bottomed saucepan or dutch oven over medium heat until butter is melted to make the vegetable filling.
Saute the onions, mushrooms, and zucchini until softened and cooked through. Remove from heat and stir in diced tomatoes and spinach. The spinach will wilt from the heat in the cooked vegetables. Set aside.
Unroll pie crust 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 grated cheese into the bottom of the cooked crust.
Top the cheese with 1-2 tablespoons of the cooked vegetables. Whisk together egg and heavy cream until smooth and fluffy. Carefully pour egg mixture over the fillings in the crust. The egg mixture should reach the top edge of the crust. Do not overfill.
Top with a pinch of salt and pepper and a sprinkle of basil leaves.
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.
Recipe Notes:
- You will be using just a portion of the cooked vegetables for one 5” quiche. Leftover vegetables will keep in the refrigerator for 3-4 days and can be used for daily quiche without cooking another batch of vegetables.
- 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 effect the cook time in my air fryer, but adjust accordingly.
- You can use any type of cheese that you’d like. The swiss is a nice subtle flavor that complements but doesn’t overpower the vegetables.
- Vary the vegetables that you enjoy in your quiche primavera. Asparagus is another popular option. It’s important to cook the vegetables first because they will not have enough time to cook through once mixed into the quiche. Tomatoes, spinach, and basil leaves do not need to precook much. Just mixing them into the hot vegetables is enough!
- 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, particularly with a quiche stuffed with vegetables. 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.
MAKE AHEAD INSTRUCTIONS:
This makes for a great make-ahead breakfast. I love making this the night before and storing it in the refrigerator for the next morning’s breakfast.
To properly store this quiche, follow the instructions below, let the quiche cool to room temperature, and cover tightly with saran wrap. Then the next morning, reheat in the microwave or air fryer. Heat until warmed through.
To reheat the quiche in the air fryer, place them back into the air fryer at 300° until warmed through
HOW TO MAKE QUICHE PRIMAVERA IN THE OVEN:
To cook this quiche in the oven, prepare as directed in the recipe below, and then set the quiche pan into a preheated oven at 350 degrees F, and cook for 20 to 25 minutes, or until the eggs are set.
WHAT PAN TO USE IN THE AIR FRYER?
Over the years, I have found that the best pan to bake in the air fryer is a thin pan. The thin pan is better for fully cooking the baked good.
Today, I used a mini quiche or tart pan. (affiliate link below)
MORE AIR FRYER EGG RECIPES:
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Air Fryer Quiche Primavera
Description
Ingredients
Cooked Vegetables for Quiche Primavera:
- 1/2 cup sweet white onion, finely diced
- 1 cup sliced baby Bella mushrooms
- 1 small zucchini, sliced
- 1 small tomato, diced
- 2 tablespoons butter, salted
Ingredients:
- 1 pie crust, 6” round of pie crust dough (cut from refrigerated pie crust – about ⅓ crust)
- 2 tablespoons cooked vegetables
- 1/8 cup grated swiss cheese
- 1 large egg
- 1 tablespoon heavy cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-2 fresh basil leaves, thinly sliced
Instructions
- Remove refrigerated pie crust from the refrigerator for about 15 minutes before preparing quiche.
- Heat butter in a heavy-bottomed saucepan or dutch oven over medium heat until butter is melted to make the vegetable filling.
- Saute the onions, mushrooms, and zucchini until softened and cooked through. Remove from heat and stir in diced tomatoes and spinach. The spinach will wilt from the heat in the cooked vegetables. Set aside.
- Unroll pie crust 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 grated cheese into the bottom of the cooked crust.
- Top the cheese with 1-2 tablespoons of the cooked vegetables.
- Whisk together egg and heavy cream until smooth and fluffy.
- Carefully pour egg mixture over the fillings in the crust. The egg mixture should reach the top edge of the crust. Do not overfill.
- Top with a pinch of salt and pepper and a sprinkle of basil leaves.
- 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.
- Plate, serve, and enjoy!
Equipment
- Air Fryer
- Cooking Spray
- Quiche Pan, Tart Pan, I used ** 5-inch tart pan with removable bottom
Notes
You will be using just a portion of the cooked vegetables for one 5” quiche. Leftover vegetables will keep in the refrigerator for 3-4 days and can be used for daily quiche without cooking another batch of vegetables.
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 can use any cheese that you’d like. The swiss is a nice subtle flavor that complements but doesn’t overpower the vegetables.
Vary the vegetables that you enjoy in your quiche primavera. Asparagus is another popular option. It’s important to cook the vegetables first because they will not have enough time to cook through once mixed into the quiche. Tomatoes, spinach, and basil leaves do not need to precook much. Just mixing them into the hot vegetables is enough!
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, particularly with a quiche stuffed with vegetables. 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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