Air Fryer Wild Mushrooms and Smoked Gouda Quiche
Description
Indulge in the rich, earthy flavors of wild mushrooms and smoky gouda in this Air Fryer Wild Mushrooms and Smoked Gouda Quiche. A perfect blend of creamy eggs, savory cheese, and tender mushrooms, this quiche is a delightful addition to any brunch or dinner table.
Ingredients
- 1/3 pie crust, 6” round of pie crust dough (cut from refrigerated pie crust - about ⅓ crust)
- 2-3 dried wild mushrooms
- 1 cup hot water
- 1/8 cup grated smoked gouda cheese
- 1 large egg
- 1 tablespoon heavy cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 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 air fryer's basket and cook at 300°F, air fryer setting, 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.
Equipment
- Tart or Quiche Pan, ** 5-inch tart pan with removable bottom
- Cooking Spray
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.
Nutrition
Serving: 1ServingCalories: 120kcalCarbohydrates: 2gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 118mgSodium: 457mgPotassium: 127mgFiber: 0.3gSugar: 1gVitamin A: 330IUVitamin C: 0.5mgCalcium: 128mgIron: 1mg