Air Fryer Quiche Lorraine
Quiche Lorraine is a classic dish made with a buttery, flaky homemade pastry crust filled with rich custard, smoky bacon, and cheese, all baked to perfection in your air fryer.
This light, creamy, and delicious French-inspired dish is perfect for breakfast, brunch, lunch, or even a light dinner along with a bowl of salad. All you need is a few simple ingredients you might have on hand and a little prep work.
Please continue scrolling down to find the recipe card below, which contains the complete list of ingredients with measurements, detailed recipe instructions, additional notes, and nutritional information.
Why Make Quiche Lorraine in an Air Fryer?
Using an air fryer to prepare Quiche Lorraine has several benefits:
- Even cooking – The circulating air ensures a golden, crispy crust without overcooking the filling.
- Faster results – No need to wait for a full-size oven to preheat, reducing overall cooking time.
- Energy-efficient – Uses less electricity compared to conventional ovens.
Ingredients You’ll Need
For the Pastry Crust
- Unsalted butter – It has a fresher flavor and is easier to control the amount of salt going into the pastry. Make sure the butter is very cold and is cubed.
- All-purpose or plain flour – Plain flour has less protein which is perfect for making a crumbly shortcrust pastry.
- Water – The amount needed depends on the room’s humidity, so add it gradually until you reach the right consistency. You may not need the full amount listed in the recipe.
For the Filling
- Bacon – I prefer streaky bacon for quiche Lorraine but you can choose your favorite cut.
- Cheese – Gruyère and cheddar are my favorite choices, but you can use any cheese you prefer, such as Parmesan, feta, Emmental, Comté, or any variety of Swiss cheese.
- Cream – You can use double cream, also known as heavy cream. You can substitute it with full-fat milk. Simply use the same amount and add an extra egg to maintain a creamy consistency.
- Egg – I use a large free-range egg. If replacing cream with milk, add an extra egg to help maintain a rich texture.
How to Make Air Fryer Quiche Lorraine
Important Note
Before you start cooking, note that times may differ among air fryers. I develop my recipes using a Cosori 6.8 air fryer. If you’re using a different air fryer, view my recipes as a general guide and tweak the cooking time—add a bit more or cook slightly less as needed.
Making Air Fryer Quiche Lorraine is extremely easy and to achieve the best results, you need to follow these simple steps:
Prepare the Crust
Sift the flour into a large bowl and add the salt and diced butter. Use a pastry cutter or your fingers to blend the cold butter into the flour until it resembles coarse breadcrumbs.
Stir in the ice-cold water, one tablespoon at a time, until the dough comes together. Knead the dough briefly on a lightly floured surface. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 60 minutes.
Roll and Pre Bake the Crust
Take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out. Lightly flour a surface and roll the dough into a circle slightly larger than your air fryer-safe pie dish. I could easily fit a 20 cm (8″) fluted tart pan in my air fryer.
Gently press the dough into the dish, tuck it in with your fingers, making sure it is completely smooth. Trim any excess. Use a fork to poke small holes in the crust to prevent puffing during baking.
Place it in the freezer for at least 15 minutes (or fridge for 30 minutes). This process helps to reduce pastry shrinkage when cooking. Set your air fryer to 180°C (356°F).
Line the tart tin with parchment paper or tin foil, covering the edges to avoid them from burning. Fill the pastry with dried chickpeas or pie weights to prevent the dough from rising and bake for about 10 minutes. Remove the chickpeas or pie weights and cook for another 4 minutes until golden brown.
Remove the crust from the oven and let it cool down while preparing the filling.
Prepare the Filling and Air Fry the Quiche Lorraine
Cook the bacon pieces in 200℃ (392℉) for 8-10 minutes until crispy. You can also fry them in a pan until crispy, then drain on paper towels before crumbling.
In a bowl, beat the eggs, heavy cream, salt, pepper, and nutmeg until fully combined. Spread the crispy bacon and grated cheese evenly on pie crust.
Pour the creamy filling carefully into the crust.
Set the air fryer to 320°F (160°C) and cook the quiche for 28-30 minutes. Allow the quiche to sit for a few minutes before slicing to help the filling set.
Quick Tip!
Check for doneness by inserting a knife in the center. If it comes out clean, the quiche is ready.
Expert Tips From the Chef
- Blind baking (pre-baking) the pastry for 10-15 minutes before adding the filling helps to prevent soggy bottom crust.
- Use a foil collar around the crust edges if they brown too quickly.
- Avoid overfilling the crust, as the mixture will puff slightly as it cooks.
- Experiment this quiche with different fillings like sautéed onions, mushrooms, or spinach for variety.
Serving Suggestions
Quiche Lorraine pairs well with a light side dish. Some great options include:
- A fresh green salad with vinaigrette
- Soup also is a great accompaniment to quiche Lorraine. Try it with a bowl of Wild Garlic Soup, Red Pepper and Tomato Soup, or Vegan Pumpkin Soup
Storing and Reheating
Store the leftovers refrigerated for up to three days in an airtight container. You can also freeze the leftovers in a freezer-safe bag for up to three months.
To reheat, preheat your oven or air fryer to 350°F (175°C). If your quiche is whole, slice it into individual portions and place them on a baking sheet or air fryer basket. Lightly cover the quiche slices with aluminum foil and reheat them for about 15-20 minutes in the oven or 6-7 minutes in the air fryer until the quiche reaches 74°C – 165°F.
Common Mistakes to Avoid
Overcooking the Quiche
Cooking for too long results in a rubbery texture. Check for doneness after 25 minutes.
Not Pre-Baking the Crust
Skipping this step can lead to a soggy bottom. Always pre-bake for a crisp texture.
Using Too Much Liquid
Stick to the recommended cream-to-egg ratio to avoid a runny filling.
Recipe FAQs
Yes, a pre-made crust saves time and works well in the air fryer.
6-quart air fryer or larger is ideal for fitting a small pie dish.
Yes! Use muffin tins or ramekins and reduce the cooking time to 18-20 minutes.
Did you make this recipe? Please let me know how it turned out! Please give us a five-star rating and leave a comment below.
I hope you enjoy the process of preparing this delicious Air Fryer Quiche Lorraine just as much as you enjoy eating it! 🙂
Bon appétit!
Air Fryer Quiche Lorraine
Ingredients
For the Shortcrust Pastry
- 200 g plain white flour / all-purpose flour
- 5 g salt
- 100 g unsalted butter
- 60 ml cold water
For the Filling
- 150 g bacon (cut into cubes)
- 100 g gruyere cheese (grated)
- 50 g cheddar cheese (grated)
- 1 large egg
- 200 ml double cream – heavy cream
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp nutmeg
Instructions
Preparing the Crust
- Sift the flour into a large bowl and add the salt and diced butter.
- Use a pastry cutter or your fingers to blend the cold butter into the flour until it resembles coarse breadcrumbs.
- Stir in the ice-cold water, one tablespoon at a time, until the dough comes together.
- Knead the dough briefly on a lightly floured surface.
- Form the dough into a disk, wrap it in plastic, and refrigerate for at least 60 minutes.
Rolling and Pre Baking the Crust
- Take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
- Lightly flour a surface and roll the dough into a circle slightly larger than your air fryer-safe pie dish. I could easily fit a 20 cm (8") fluted tart pan in my air fryer.
- Gently press the dough into the dish, tuck it in with your fingers, making sure it is completely smooth. Trim any excess.
- Use a fork to poke small holes in the crust to prevent puffing during baking.
- Place it in the freezer for at least 15 minutes (or fridge for 30 minutes). This process helps to reduce pastry shrinkage when cooking.
- Line the tart tin with parchment paper or tin foil, covering the edges to avoid them from burning.
- Set your air fryer to 180°C (356°F).
- Fill the pastry with dried chickpeas or to prevent the dough from rising and bake for about 10 minutes.
- Remove the chickpeas or pie weights and cook for another 4 minutes until golden brown.
- Remove the crust from the oven and let it cool down while preparing the filling.
Preparing the Filling and Baking Quiche Lorraine
- Cook the bacon pieces in 200℃ (392℉) for 8-10 minutes until crispy. You can also fry the bacon pieces in a pan until crispy, then drain on paper towels before crumbling.
- In a bowl, beat the eggs, heavy cream, salt, pepper, and nutmeg until fully combined.
- Spread the crispy bacon and grated cheese evenly on pie crust and pour the filling carefully into the crust.
- Set the air fryer to 320°F (160°C) and cook the quiche for 28-30 minutes, checking for doneness by inserting a knife in the center. If it comes out clean, the quiche is ready.
- Allow the quiche to sit for a few minutes before slicing to help the filling set.
Notes
- Blind baking (pre-baking) the pastry for 10-15 minutes before adding the filling helps to prevent soggy bottom crust.
- Use a foil collar around the crust edges if they brown too quickly.<
- Avoid overfilling the crust, as the mixture will puff slightly as it cooks.
- Stick to the recommended cream-to-egg ratio to avoid a runny filling.
- Experiment this quiche with different fillings like sautéed onions, mushrooms, or spinach for variety.
