Air Fryer Sun-Dried Tomato and Artichoke Quiche (25 Minutes!)

Air Fryer Sun-Dried Tomato and Artichoke Quiche is everything you love about a flaky, custardy French quiche — minus the oven and the wait. In just 25 minutes you get a perfectly portioned, single-serving quiche with bold sun-dried tomatoes, tender artichokes, and a golden crust that tastes like brunch at your favorite café.

In about 25 minutes you get a single-serving quiche with a golden crust, a creamy egg-and-cream center, and bold pops of sun-dried tomato and tender artichoke. It’s perfect for a solo breakfast, an easy brunch, or a light lunch.

If you love cooking eggs in the air fryer, you already know they come out light and fluffy every time. This recipe takes that same ease and turns it into something that feels special enough for guests but simple enough for a weekday.

Serve it with a few classic sides like breakfast potatoes in the air fryer, air fryer breakfast sausages, brown sugar candied bacon, or cinnamon French toast.

Why You Will Love This Recipe!

• No oven needed — it cooks start to finish in the air fryer, so your kitchen stays cool.
• Ready in 25 minutes, pre-baked crust and all.
• Perfectly portioned for one — no half-eaten quiche languishing in the fridge.
• Bold flavor, short list — sun-dried tomatoes and artichokes do all the work.
• Endlessly swappable — change up the cheese or veggies with whatever you’ve got.

Ingredients You’ll Need

• Pie crust: homemade or refrigerated, about ⅓ of one.
• Monterey Jack cheese: grated, or swap in Swiss or Gruyère.
• Artichoke hearts: chopped, jarred or canned both work fine.
• Sun-dried tomatoes: oil-packed in herbs, chopped for the richest flavor.
• Large egg: one is perfect for this single serving.
• Heavy cream: just a tablespoon for that custardy texture.
• Salt: a pinch is plenty for this size.
• Black pepper: freshly cracked brings the most flavor here.

How To Make Air Fryer Sun-Dried Tomato and Artichoke Quiche

Step 1: Take the refrigerated pie crust out about 15 minutes before you start so it’s pliable. Unroll it, set your small tart pan on top, and cut a circle about 1 inch wider than the pan. 

Step 2: Press the dough into the tart pan, tucking it down the sides and trimming any excess so the crust is even with the rim.

Step 3: Place the tart pan in the air fryer basket and cook at 300°F for 5 minutes. This step keeps the bottom from staying raw once the filling goes in.

Step 4: Sprinkle the cheese into the bottom of the crust, then scatter the chopped artichoke hearts and sun-dried tomatoes over the top.

Step 5: Whisk the egg and heavy cream until smooth, beating in a little extra air for a lighter texture. Carefully pour the egg mixture over the fillings until it just reaches the top edge of the crust. Don’t overfill — it will puff slightly as it cooks.

Step 6: Return the quiche to the basket and cook at 300°F for about 10 minutes, until the center is just set.

Step 7: Let it rest 1–2 minutes, then pop the quiche out of the tart pan. Slide a spatula under to lift it off the base, and serve warm.

Pro Tips

• You can often fit two tart pans in the basket at once. Test the space first — in my air fryer, cooking two didn’t change the time, but adjust as needed.
• Swap the Jack cheese for Swiss, Gruyère, or mozzarella.
• Both artichokes and sun-dried tomatoes are punchy, so use a light hand — let the egg and cheese carry the bulk of the filling.
• Pre-baking the crust for 5 minutes is the difference between a crisp bottom and a soggy one. Don’t skip it.
• One large egg is right for this size. If you need a touch more custard, add a splash more cream rather than a second egg.

What To Serve With Air Fryer Quiche

This little quiche is light on its own, so it loves a hearty side or two. Here are a few favorites to round out the plate:

• Air Fryer Breakfast Potatoes — crispy, golden, and the classic quiche companion.
• Air Fryer Shredded Hash Browns — extra crunch alongside that creamy custard.
• Air Fryer Sweet Potato Hash — savory veggies and a little sweetness for balance.
• Air Fryer Breakfast Sausages — an easy protein boost for a fuller brunch.
• Air Fryer Brown Sugar Candied Bacon — sweet, salty, and a little indulgent.
• Air Fryer Cinnamon French Toast — for when you want a sweet-and-savory spread.

How To Reheat Quiche in an Air Fryer

Leftover quiche reheats beautifully. Place a slice or two in the air fryer basket and warm at 300°F for a few minutes until heated through, watching closely so the crust doesn’t over-brown.

Frequently Asked Questions

Can I make this quiche ahead of time? Yes. It keeps in the fridge for 4–5 days and reheats well in the air fryer. You can also freeze it for up to 3 months.

I don’t have a tart pan — what can I use? Any small oven-safe dish or ramekin that fits your air fryer basket will work. A removable bottom just makes it easier to release cleanly.

What other cheeses work? Swiss, Gruyère, and mozzarella are all great. Gruyère in particular leans into the classic French quiche flavor.

Can I add other fillings? Absolutely — sautéed spinach, mushrooms, cooked bacon, or ham all work. Just keep the total volume modest so the custard still sets.

Why is my crust soggy on the bottom? You likely skipped or shortened the 5-minute pre-bake. That step sets the base before the wet filling goes in.

More Air Fryer Egg Recipes

• Air Fryer Scrambled Eggs
• Air Fryer Hard-Boiled Eggs
• Low-Carb Air Fryer Scotch Eggs
• Air Fryer Poached Eggs