Air Fryer Crustless Quiche
Breakfast Frittata
Craving a delicious, low-carb, and gluten-free breakfast that’s both easy and satisfying? Look no further than this crustless quiche in the air fryer! Think of it as a savory frittata—packed with eggs, cheese, and your favorite fillings, all cooked to perfection in a fraction of the time.
It’s the perfect way to kickstart your morning with minimal fuss and maximum flavor. Plus, it’s a fantastic make-ahead option for busy days!
Ingredients and Supplies to Make Quiche in the Air Fryer
I personally love this recipe because it is crustless. This also means you probably already have all the ingredients you need on hand.
Ingredients
- Sausage links
- Spinach
- Water
- Cheese (I love feta cheese, parmesan, or cheddar cheese)
- Milk or heavy cream
- Large eggs
- Salt and pepper
- Nutmeg
Ingredient Additions and Variations
- Veggies– Add chopped broccoli, red bell pepper, tomato, potatoes, mushrooms, or asparagus.
- Protein– Try crumbled bacon or even shredded salmon.
- Seasonings– Mix in garlic powder or red pepper flakes and top with chives or green onions after baking.
Supplies
- Air fryer pizza pan or oven-safe dish that fits in your air fryer basket
- Air fryer
- Large bowl
- Whisk
How to Make Air Fryer Quiche
Step 1: Prepare the Ingredients
Make your quiche contents by cooking the sausage links in the air fryer for 3 minutes at 350°F/175°C. Flip or stir the sausage and cook for 3 minutes at 370°F/185°C.
While the sausage cooks, steam the spinach and water in a covered bowl for 2 minutes in the microwave.
Step 2: Combine the Ingredients
In a large bowl, whisk the eggs. Add the milk, salt, pepper, and nutmeg.
Chop the sausage and other vegetables or protein you’d like to add.
Step 3: Air Fry
Lightly spray your pizza pan with oil so the quiche doesn’t stick to the pan. Place the sausage in the pan. Spread the spinach over the sausage and sprinkle with cheese. Pour the egg mixture over top.
Place the pizza pan in the air fryer basket and cook at 350°F/175°C for 12 minutes or until an inserted toothpick comes out clean.
You can also bake this quiche in individual servings using a muffin tin or ramekins. Follow this Air Fryer Egg Bites in Minutes recipe to adjust the cooking time.
How to Store Leftover Quiche
Allow the quiche to cool completely first. Then, transfer the slices into an airtight container. You can store the leftovers in the fridge for up to 3-4 days.
To reheat leftovers in the air fryer, preheat the air fryer to 350°F (175°C). Place the quiche slice in the air fryer basket and heat for about 3-5 minutes or until it’s warmed through and slightly crispy on the edges. Keep an eye on it to make sure it doesn’t overcook!
To keep it fresh for longer, you can freeze individual slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container or zip-top bag. When you’re ready to enjoy, simply reheat in the air fryer or microwave for a quick and delicious meal!
Final Thoughts
I absolutely love this recipe because it’s not only simple and versatile, but it’s also a healthier option with no crust! The lack of crust makes it a low-carb and gluten-free breakfast that’s just as satisfying as the traditional version.
Every time I make it, I get a little more creative with the ingredients I toss in. Personally, I enjoy adding sautéed mushrooms or bell peppers for an extra burst of flavor.
What will you add to your quiche? I’d love to hear your delicious ideas—drop them in the comments below!
Tasty low-carb air fryer breakfast recipes:
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Air Fryer Crustless Quiche
Equipment
Ingredients
Instructions
- Cook sausage in the air fryer for 3 minutes at 350°F/ 175°C. Flip, then for an additional 3 minutes at 370°F/185°C.
- While cooking, steam the spinach and water in a covered bowl for 2 minutes in the microwave.
- In a bowl, whisk together the milk, eggs, salt, pepper, and nutmeg.
- Place the cooked sausage in a lightly sprayed air fryer pizza pan, top with spinach and cheese. Then add the egg and milk mixture on top
- Cook at 350°F/175°C for 12 minutes or until an inserted toothpick comes out clean.
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This looks really good, I’m going to try it (but not with spinach, bleh. Maybe some swiss chards). Since you’re asking, my favorite quiches are quiche lorraine (bacon and no cheese) or bacon/cheese/mushrooms.
Try adding a hint of nutmeg, and replacing the milk by heavy cream (either all or a mix of both). That’s the secret of French cuisine 🙂
Mmm, that sounds amazing! Thanks for sharing!
This is a great recipe, although I followed it loosely. I always prefer a crustless quiche, too. I had a Mexican blend of cheese that I needed to use, and it worked fine. Omitted the spinach/sausage, but instead used some cooked asparagus pieces, about 1/2 cup. I actually only used 2 eggs. You can really make this your own with what you have on hand or your preferences. It cooked perfectly for me at 10 minutes. Nice, quick breakfast, lunch or snack. I’m fairly new to air frying, so recipes like this are appreciated! Thank you!
Great job, Jean! That’s the best part of this recipe is that you can adapt it to your favorite ingredients!
This is exactly what we were looking for.
Yay, great to hear! Enjoy!
I wanted a similar recipe but with some flour/ baking powder added as I had been given a recipe years ago by an American friend using bisquick that was good in a conventional oven., wanted it for a main meal. Cooked some broccoli softened some chopped onion beat and added remaining ingredients ( inc 1oz flour and 1/2 tsp baking powder1/2pt milk ) probably added too much milk. ….cooked at 165c 15 mins and it wasn’t set kept adding minutes and increased temp 175c ..it was finally ok but not fully set had to cover the top as it was over browning ….might just have the sense to follow your recipe next time!!😅
Great job trying things out on your own, Susie! Thanks for sharing your process and feedback! Hope it works better next time 🙂
I made this for lunch today. It’s very tasty. I don’t care for meat in eggs, so I opted for mushrooms, onions, spinach, and zucchini. I added garlic powder, onion powder, and Italian seasoning to the egg mix, but I didn’t sauté my fresh veggies prior to making. I should’ve known better because they all contain a lot of water. So that caused my baking time to increase by 6 minutes. Still worth the wait, but the water has come out onto my plate as I ate the quiche. Next time, I’ll sauté them first and dry on a paper towel prior to cooking and it should bake in 20 minutes and be perfect.
Hey Kendall, thanks for sharing your substitutions and what you learned! We appreciate the feedback!