Air fryer filo pastry quiche is as easy as it is delicious. Simply arrange filo pastry in a baking tin, fill with egg, cheese and your favourite extras, and bake for a quick, tasty lunch.
Filo pastry is a great way to create a light, crisp, and golden case without the heaviness of shortcrust or puff pastry.
The delicate layers crisp up beautifully in the air fryer, creating a satisfying contrast to the soft, savoury filling.
Filo pastry, originally from the Middle East and Mediterranean regions, is known for its paper-thin layers that become flaky when baked.
Unlike traditional quiche, which often requires blind baking the crust, filo pastry cooks quickly, making it an ideal choice for air frying.
The trick is to layer the sheets minimally and use a light mist of oil to help them turn golden without becoming greasy.
The filling is a simple mixture of eggs, milk and cheese, creating a soft, rich, creamy texture once cooked.
This simple filo quiche recipe is perfect for using up leftover filo sheets and you can swap the ingredients to suit your tastes.
I've gone for a simply cheese and tomato filling, but ham, mushrooms, or chopped fresh spinach would all add wonderful texture and flavour.
Crumbled feta with roasted peppers would also work well, or could you try adding smoked salmon and dill.
Once you divide this quiche into slices, it's great for lunchboxes, picnics, or a quick breakfast on the go.
I like to enjoy a slice warm but they also hold up well when eaten cold.
Serve your quiche with a fresh salad for a light meal, or enjoy a slice as a snack straight from the fridge.
Leftovers can be stored in an airtight container for 3-5 days, making this a handy make-ahead option for busy weeks.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 3 sheets filo pastry trimmed to squares (see notes)
- 1 tbsp olive oil or spray oil
- 100 g (3.5 oz) mature (sharp) cheddar grated/shredded, vegetarian if required
- 4 medium free range eggs
- 100 ml (3.4 floz) double cream
- 2 salad tomatoes
- pinch salt and black pepper
- pinch dried basil
Equipment
- 7-inch shallow cake tin (or smaller, if necessary to fit in your air fryer)
Instructions
Spray or brush your cake tin with oil.
Lay a filo sheet in the tin, ruffling to fit into the corners.
Drizzle, brush or spray sparingly with oil and repeat with the next sheet, adjusting the angle to cover the tin evenly.
Repeat for the second layer.
And once more, so that you've used all 3 sheets, finishing with a little oil.
Sprinkle the grated cheese into the pastry case.
Top with the chopped tomatoes.
In a jug or bowl, whisk together the eggs and cream together with a pinch of salt and pepper.
Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 205C for 4 minutes.
Place the tin in the air fryer basket and pour in the egg filling, stopping a good half inch (1-2cm) shy of the top so that it doesn't overflow. If you are using a smaller tin, you will not need all of the filling.
Loosely cover the top of the quiche with foil.
Set to 160C/320F of the oven and bake for 15 minutes. Remove the foil and bake for a further 15 minutes until the filling is set and the pastry is golden.
Place the tin on a cooling rack and allow to cool for at least 15 minutes before serving so that it has time to firm up.
If you want neat-edged slices, you'll need to cool the quiche completely, but you can warm each slice again before serving, if you prefer.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Air Fryer Filo Pastry Quiche recipe
Air Fryer Filo Pastry Quiche Recipe
Ingredients
- 3 sheets filo pastry trimmed to squares (see notes)
- 1 tbsp olive oil or spray oil
- 100 g (3.5 oz) mature (sharp) cheddar grated/shredded, vegetarian if required
- 4 medium free range eggs
- 100 ml (3.4 floz) double cream
- 2 salad tomatoes
- pinch salt and black pepper
- pinch dried basil
Equipment
- 7-inch shallow cake tin (or smaller, if necessary to fit in your air fryer)
Instructions
- Spray or brush your cake tin with oil.
- Lay a filo sheet in the tin, ruffling to fit into the corners, then drizzle, brush or spray sparingly with oil and repeat with the next sheet, adjusting the angle to cover the tin evenly. Repeat until you've used all 3 sheets, finishing with a little oil.
- Sprinkle the grated cheese into the pastry case.
- Top with the chopped tomatoes.
- In a jug or bowl, whisk together the eggs and cream together with a pinch of salt and pepper.
- Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 205C for 4 minutes.
- Place the tin in the air fryer basket and pour in the egg filling, stopping a good half inch (1-2cm) shy of the top so that it doesn't overflow. If you are using a smaller tin, you will not need all of the filling.
- Loosely cover the top of the quiche with foil.
- Set to 160C/320F of the oven and bake for 15 minutes.
- Remove the foil and bake for a further 15 minutes until the filling is set and the pastry is golden.
- Place the tin on a cooling rack and allow to cool for at least 15 minutes before serving so that it has time to firm up. If you want neat-edged slices, you'll need to cool the quiche completely, but you can warm each slice again before serving, if you prefer.
Nutrition
More air fryer recipes to try
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