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Air Fryer Sun-Dried Tomato and Artichoke Quiche

Air Fryer Sun-Dried Tomato and Artichoke Quiche

5 from 2 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 Serving

Description

A flaky, single-serving quiche made entirely in the air fryer with creamy egg custard, tangy sun-dried tomatoes, and tender artichoke hearts. Ready in about 25 minutes — no oven needed.

Ingredients 

  • 1 pie crust dough, 6-inch round, (about ⅓ of a refrigerated crust)
  • ⅛ cup Monterey Jack cheese, grated
  • ⅛ cup artichoke hearts, chopped
  • 3 sun-dried tomatoes, in herbs and olive oil, chopped
  • 1 large egg
  • 1 tablespoon heavy cream
  • 1 pinch salt, about ⅛ teaspoon
  • ¼ teaspoon black pepper

Instructions

  • Remove the refrigerated pie crust from the fridge about 15 minutes before starting.
  • Unroll the dough, set your tart pan on top, and cut a circle about 1 inch wider than the pan.
  • Press the dough into the tart pan, tucking the edges and trimming excess so the crust is even with the rim.
  • Place the tart pan in the air fryer basket and cook at 300°F for 5 minutes.
  • Sprinkle the cheese into the bottom of the crust, then scatter the artichoke hearts and sun-dried tomatoes over the cheese.
  • Whisk together the egg and heavy cream until smooth, beating in a little extra air.
  • Carefully pour the egg mixture over the fillings until it just reaches the top edge of the crust. Do not overfill.
  • Return the quiche to the air fryer and cook at 300°F for about 10 minutes, until the center is set.
  • Let cool 1–2 minutes, then pop the quiche from the tart pan. Use a spatula to lift it off the base and serve.

Equipment

  • Air Fryer
  • ** 5-inch tart pan with removable bottom,
  • Cooking Spray

Notes

Storage: Refrigerate up to 4–5 days or freeze up to 3 months.
  • You may be able to fit two tart pans in the basket at once — test the space first and adjust time as needed.
  • Swap Jack cheese for Swiss, Gruyère, or mozzarella.
  • Use a light hand with the artichokes and sun-dried tomatoes; let the egg and cheese carry the filling.
  • Don't skip the 5-minute pre-bake — it keeps the bottom crust crisp.
  • To reheat, warm slices in the air fryer at 300°F until heated through.

Nutrition

Serving: 1ServingCalories: 324kcalCarbohydrates: 30gProtein: 17gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 246mgSodium: 230mgPotassium: 456mgFiber: 2gSugar: 3gVitamin A: 720IUVitamin C: 4mgCalcium: 164mgIron: 3mg