We’ve outlined all the ingredients and directions for you to make the perfect Air Fryer Mini Quiches. This dish qualifies as a Easy level recipe. It should take you about 15 min to make this recipe. The Air Fryer Mini Quiches recipe should make enough food for 4 servings.
You can add your own personal twist to this Air Fryer Mini Quiches recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Air Fryer Mini Quiches recipe.
Ingredients for Air Fryer Mini Quiches
- Cooking spray
- 12 frozen mini phyllo cups
- 1/2 3-ounce link fully cooked chorizo, diced
- 1/2 scallion, sliced
- 1/4 cup shredded pepper jack cheese
- 2 large eggs
- 2 tablespoons heavy cream
- Kosher salt and freshly ground pepper
Directions for Air Fryer Mini Quiches
- Preheat a 6-quart air fryer to 325˚ F. Line the air fryer basket with foil and coat with cooking spray. Arrange the phyllo cups in the basket in an even layer. Divide the chorizo, scallion and cheese among the cups.
- Whisk the eggs with the heavy cream and 1/2 teaspoon each salt and pepper; pour into the phyllo cups. Cook until the eggs are puffed, 5 to 7 minutes.
Cookware for your recipe
You will find below are cookware items that could be needed for this Air Fryer Mini Quiches recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Quiche – Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. It is popular worldwide.
- Egg Recipes
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Brunch – Brunch is a combination of breakfast and lunch and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. It is usually served between 9am and 1pm. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
- Breakfast – Breakfast is the first meal of the day eaten after waking from the night’s sleep, in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.
