Oh my gosh, you have to try this air fryer quiche lorraine! It’s my new obsession—like the classic French dish got a major upgrade. I swear, once you taste that crispy crust and creamy custard filling made in half the time of a traditional oven-baked quiche, you’ll never go back. The first time I made it, I was skeptical—could an air fryer really deliver that perfect golden-brown finish? But wow, was I wrong! It comes out beautifully set with just the right amount of crunch.
What I love most (besides how ridiculously easy it is) is how versatile this recipe is. Busy morning? Throw it together while your coffee brews. Need a quick dinner? Pair it with a simple salad. And let’s talk about that bacon and Gruyère combo—pure magic. My kids actually cheer when they smell it cooking now. No more soggy bottoms or uneven baking—just foolproof, delicious results every single time. Trust me, your air fryer is about to become your new best quiche-making friend.
Why You’ll Love This Air Fryer Quiche Lorraine
Listen, I get it—quiche sounds fancy, but this version is anything but fussy. Here’s why this recipe became my weekly staple:
- Lightning fast: Done in 25 minutes flat—no waiting for the oven to preheat forever
- That crunch: The air fryer gives the crust this insane crispiness that’ll make you swoon
- Mix-and-match magic: Swap in caramelized onions, spinach, or smoked salmon when you’re feeling fancy
- Morning lifesaver: I’ve made this half-asleep while my coffee brews—it’s that simple
Seriously, it’s like having brunch at a Parisian café without the hassle (or the pants requirement—I’ve eaten this in pajamas more times than I’ll admit).
Ingredients for Air Fryer Quiche Lorraine
Okay, let’s talk ingredients—this is where the magic starts! Every single thing here plays a role in making that perfect, velvety custard and crisp crust. I’ve learned (the hard way) that quality really matters with quiche. Here’s what you’ll need:
- 1 pre-made pie crust – Don’t thaw if frozen! Straight from the fridge keeps it flaky.
- 4 large eggs – Room temp, please! Cold eggs make the custard lumpy.
- 1 cup heavy cream – Not milk—trust me, the richness is worth it.
- 1 cup grated Gruyère cheese – Freshly grated melts so much better than pre-shredded.
- 6 slices bacon – Fully cooked and crumbled—I bake mine extra crispy.
- ½ teaspoon fine salt – None of that chunky stuff.
- ¼ teaspoon black pepper – Freshly ground makes all the difference.
- ¼ teaspoon ground nutmeg – Grandma’s secret weapon for depth.
See? Simple, but each one brings something special to the party. Now, about those swaps…
Ingredient Substitutions & Notes
Life happens, and sometimes you gotta improvise! Here’s how to tweak things without wrecking your quiche:
- Pie crust – Gluten-free works great (just check the baking time).
- Gruyère cheese – Swiss or sharp cheddar can step in, but Gruyère’s nuttiness is unbeatable.
- Heavy cream – Half-and-half works in a pinch, but the texture won’t be quite as luxe.
- Bacon – Diced ham or even sautéed mushrooms for vegetarians.
One warning: Don’t overfill that crust! Leave about ¼ inch at the top—egg puddles in your air fryer are no fun to clean.
How to Make Air Fryer Quiche Lorraine
Okay, let’s get cooking! This is where the magic happens—turning simple ingredients into that golden, custardy masterpiece. I promise it’s easier than you think. Just follow these steps, and you’ll be slicing into quiche perfection before you know it.
Step-by-Step Instructions
First things first—preheat that air fryer to 320°F (160°C). While it’s warming up, grab your pie crust and give it a few gentle pricks with a fork. This little trick stops it from puffing up like a balloon (learned that the hard way after my first quiche looked more like a soufflé!).
Now, in a big bowl, whisk together the eggs, cream, salt, pepper, and that magical pinch of nutmeg until it’s silky smooth. No lumps allowed! Sprinkle your crispy bacon and grated Gruyère evenly over the crust—I like to save a little cheese for the top because, well, cheese.
Slowly pour your egg mixture over the fillings, stopping just shy of the crust’s edge. Carefully slide the pan into your air fryer basket—this part always makes me feel like I’m loading a tiny spaceship!
Cook for 20-25 minutes until the center barely jiggles when nudged. The knife test never lies—stick it in the center; if it comes out clean, you’re golden. Let it rest for 5 minutes (the hardest part!) before slicing. That wait lets the custard set up perfectly for picture-worthy wedges.
Tips for Perfect Air Fryer Quiche Lorraine
Alright, let me share my hard-earned secrets for quiche that’ll make you look like a pro. First up—soggy crust is the enemy! If you’ve got an extra minute, pop that empty crust in the air fryer for just 3 minutes before adding fillings. It creates a barrier that keeps things crisp. Also, measure your pan! Not all pans fit in all air fryers, and you don’t want a lopsided quiche because your dish is wedged in there. And please, please let it cool for at least 5 minutes before cutting. I know it’s tempting, but that patience gives you those clean, beautiful slices instead of a scrambled mess.
Serving Suggestions
This quiche is basically the social butterfly of meals—it plays well with so many things! My absolute favorite way is with a bright green salad tossed with lemony vinaigrette to cut through the richness. For weekend brunch, I go all out with roasted potatoes and fresh berries—they look gorgeous together on the plate.
When I’m feeling extra French, I’ll add cornichons and grainy mustard on the side. And here’s my lazy dinner trick: just slice it warm with a handful of cherry tomatoes—instant bistro meal! Whether it’s brunch with mimosas or a quick weeknight supper, this quiche always feels special.
Storing & Reheating
Here’s the beautiful thing about this quiche—it tastes just as amazing the next day! Let it cool completely, then tuck it into an airtight container in the fridge. It’ll stay fresh and delicious for up to 3 days (if it lasts that long in your house—mine never does!). When you’re ready for round two, pop a slice back in the air fryer at 300°F for about 5 minutes. The crust stays crisp, and the filling gets all warm and creamy again—just like fresh from the first bake. Pro tip: Add an extra sprinkle of cheese before reheating for bonus deliciousness!
Air Fryer Quiche Lorraine FAQs
I’ve gotten so many questions about this recipe—let me answer the ones that pop up most often!
Can I freeze air fryer quiche?
Absolutely! Wrap cooled slices tightly in plastic wrap, then foil, and they’ll keep beautifully for up to 1 month. Thaw overnight in the fridge, then reheat in your air fryer at 300°F for about 8 minutes. The texture stays surprisingly perfect!
Can I add vegetables to my quiche?
Oh yes—but here’s my golden rule: sauté them first! Mushrooms, spinach, bell peppers—they all release water when raw, which turns your quiche into soup. A quick cook in butter or oil removes excess moisture and concentrates flavor.
Why did my quiche turn out runny?
Two likely culprits: Either it needed more time (air fryers vary—go by the knife test, not the clock!), or you added too much liquid. Stick to the cream measurements exactly—eggs vary in size, but the dairy ratio is sacred!
Nutritional Information
Here’s the scoop on what’s in each delicious slice—but remember, these numbers can dance around depending on your specific ingredients and brands. For my version using regular Gruyère and center-cut bacon, here’s the breakdown per serving:
- Calories: About 320 (totally worth every one!)
- Protein: 14g – keeps you full till lunch
- Carbs: Just 12g – mostly from that flaky crust
- Fat: 24g – because joy comes from good dairy and bacon
If you’re watching certain nutrients, you can tweak things—swap turkey bacon or use reduced-fat cheese, though I’ll whisper… the original tastes better!
Rate & Share Your Air Fryer Quiche Lorraine
Did you make this magic happen in your air fryer? I’d love to hear how it turned out! Drop a comment below with your thoughts (or your fun filling variations—I’m always collecting new ideas). Better yet, snap a photo and tag me on social media so I can cheer you on! Nothing makes me happier than seeing your quiche masterpieces. Happy air frying, friends!
For more delicious air fryer recipes, check out our Pinterest page!
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Crispy Air Fryer Quiche Lorraine in Just 25 Minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A quick and easy version of the classic French quiche made in an air fryer. Perfect for breakfast, brunch, or a light meal.
Ingredients
- 1 pre-made pie crust
- 4 large eggs
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 6 slices bacon, cooked and crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat your air fryer to 320°F (160°C).
- Place the pie crust in a greased 7-inch pie pan.
- In a bowl, whisk eggs, cream, salt, pepper, and nutmeg.
- Sprinkle bacon and cheese evenly over the pie crust.
- Pour the egg mixture over the bacon and cheese.
- Place the pie pan in the air fryer basket.
- Cook for 20-25 minutes until the center is set.
- Let cool for 5 minutes before slicing.
Notes
- Use a fork to prick the pie crust before baking to prevent puffing.
- Check for doneness by inserting a knife in the center—if it comes out clean, it’s ready.
- Let leftovers cool completely before storing in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Air Fryer
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg
Keywords: air fryer quiche, easy quiche, quick breakfast, bacon quiche