Air Fryer Quiche Primavera
Description
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.
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
Serving: 1ServingCalories: 1191kcalCarbohydrates: 91gProtein: 23gFat: 82gSaturated Fat: 36gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 276mgSodium: 1571mgPotassium: 795mgFiber: 7gSugar: 6gVitamin A: 2301IUVitamin C: 34mgCalcium: 228mgIron: 6mg