Air Fryer Sun-Dried Tomato and Artichoke Quiche
Description
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.
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
- Air Fryer
- 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
Serving: 1gCalories: 209kcalCarbohydrates: 8gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 216mgSodium: 2510mgPotassium: 389mgFiber: 2gSugar: 3gVitamin A: 703IUVitamin C: 4mgCalcium: 162mgIron: 2mg