Air Fryer Wild Mushrooms and Smoked Gouda Quiche

Air Fryer Wild Mushrooms and Smoked Gouda Quiche — Wild mushrooms and smoked Gouda go well together in this quiche recipe. If you’re looking for a great breakfast dish to serve your family, give it a try. It’s sure to be a hit!

The holidays are the perfect time to indulge in all your favorite foods. One of my favorites is quiche, but it’s not always easy to find a recipe that will please everyone at the table. This smoked gouda and wild mushroom quiche is sure to be a hit with or without meat eaters!

Mushrooms are one of my favorite things to cook with because they can take on many different flavors and textures, depending on the type of mushroom used. They also make an excellent meat substitute if you’re following a vegetarian or vegan diet (or want something lighter). I use wild mushrooms like porcini and chanterelle in this recipe, which have earthy notes that work really well with the cheese.

If you have not made eggs in the air fryer, they are so good, and you will be shocked, to see how easy and delicious this homemade quiche is; my kids love it!

Some of my favorite Air Fryer Egg Recipes are AIR FRYER SCRAMBLED EGGS, AIR FRYER HARD BOILED EGGS, LOW-CARB AIR FRYER SCOTCH EGGS.

What Is Quiche?

Quiche is a crustless or crusted pie typically made with eggs, cream, and cheese. Quiche can be served at any meal and often contains meat, vegetables, or both. There are many quiche recipes, and it’s an easy dish to make for breakfast, lunch, or dinner!

Quiche can be an appetizer, but it’s also perfect for breakfast because it’s loaded with protein to keep your energy levels high throughout the day! If you want to try out this delicious dish yourself, then read on for some great recipes!

Ingredients Needed For Air Fryer Wild Mushrooms and Smoked Gouda Quiche

• Pie Crust, Homemade or Store-Bought
• Dried Wild Mushrooms
• Water
• Grated Smoked Gouda Cheese
• Egg
• Heavy Cream
• Salt
• Black Pepper

How To Make Air Fryer Wild Mushrooms and Smoked Gouda Quiche

Remove refrigerated pie crust from the refrigerator for about 15 minutes before preparing quiche.

Place wild mushrooms in a small bowl. Pour hot water over the wild mushrooms and set aside for 10-15 minutes to allow them to rehydrate.  When mushrooms are soft and moist, drain water and pat them dry. Chop into small pieces.

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 gouda into the bottom of the cooked crust and top with chopped mushrooms (1-2 tablespoons).  Whisk together egg and heavy cream until smooth and fluffy.  Carefully pour the egg mixture over the cheese 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. 

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. 

Notes:

• If you have access to fresh wild mushrooms, there is no need to rehydrate them – rinse, chop, and you’re ready to go – you may need to pre-cook fresh mushrooms a bit to ensure they cook through when added to the quiche. However, dried mushrooms are available in many varieties in the typical grocery market. A little soak in some hot water will have them ready to use in your quiche. You do not need to pre-cook these.
• 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. 
• 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. 
• 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.

SHOULD I USE A DEEP-DISH PIE PLATE OR A SHALLOW PIE PLATE?

For baking in the air fryer, I have always found cooking in a thin pan helpful. Otherwise, the middle does not get fully cooked. I would highly recommend that you use a mini quiche or tart pan for this recipe. This will make the bottom crust light, tender, and flaky—everything you want in a quiche.

These are the pans that I used (affiliate links included)

6 Inch Tart Pan, Beasea 4pcs Small Pie Pans Removable Bottom Mini Tart Pans Non-Stick Pie Pan, Loose Bottom Fluted Tart Pan Round Instant Pot Quiche Pan for Oven Baking

STORAGE AND REHEATING INSTRUCTIONS:

This is an easy recipe that you can make ahead of time. Cook per the instructions below, and then let the quiches cool to room temperature. Place the quiches into an airtight container, and place them into the refrigerator. They will last between 2 to 3 days.

Reheat your leftover quiche in the microwave or air fryer until warmed through.

MORE AIR FRYER EGG RECIPES:

• AIR FRYER SCRAMBLED EGGS
• AIR FRYER HARD BOILED EGGS
• LOW-CARB AIR FRYER SCOTCH EGGS
• AIR FRYER POACHED EGGS

DON’T FORGET TO PIN: