Make these air fryer mini vegetable quiches for the kids’ lunches and you won’t regret it. The shortcrust pastry is easy to make in the food processor or by hand, and it’s a great way to get a bit of protein and veg into midday mealtimes.
To make them, you’ll line a couple of muffin trays with your homemade shortcrust pastry, then fill the cases with mixed vegetables and shredded cheese, before topping up with a mixture of egg, milk and seasoning.
They bake quickly and easily in the air fryer, and taste great!
I like to put them into the children’s lunch boxes, and make enough to grab a few for my own lunches to enjoy throughout the week while I’m working from home.
These little quiches would also be great to take on picnics, or serve as part of a ‘picky tea’, ‘fridge clearing dinner’ or ‘lounge floor picnic’ as we call it in our house!
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
For the pastry
- 200 g (7.1 oz) plain white flour all purpose flour
- 100 g (3.5 oz) salted butter chilled
- 1 medium free range egg
For the filling
- 3 large free-range eggs
- 80 ml (2.7 floz) whole milk
- 70 g (2.5 oz) mixed veg chopped
- 35 g (1.2 oz) cheese grated
Equipment
- 2 x 4 hole silicone muffin trays
Instructions
Make the pastry cases
Put the plain flour and cubed butter in a mixing bowl.
Rub them together to form a coarse crumb.
Add the egg.
Cut through with a knife until the mixture starts to clump. If the mixture is too dry, you can add up to a tablespoon of cold water, drop by drop.
Knead the pastry into a dough. If it's very soft, wrap in clingfilm and chill in the fridge for 15 minutes.
Place the pastry on a floured surface and roll out to about 5mm thick.
Cut out 8 rounds.
You may need to gather up the offcuts and re-roll.
Press the rounds into holes in your two muffin trays. Use your thumb to push the edges up to the top of the holes and ensure there’s no air stuck under the pastry. It's a good idea to pop the whole tray in the refrigerator for 10 minutes to chill, if you have time. This will help ensure your cases don't shrink during baking.
Make the filling
Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
Share the vegetables between the eight pastry cases.
Put the milk and eggs in a bowl.
Whisk.
Share the egg mixture between the eight pastry cases.
Sprinkle the grated cheese on top.
Bake
Preheat the air fryer according to the model's instructions. Mine defaults to 4 minutes at 205C/400F.
Set the air fryer to 160C/320F and bake for 18 minutes until the pastry is golden and the filling is firm.
Allow to cool slightly before serving. They can be enjoyed hot or cold.
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 mini vegetable quiche recipe
Air Fryer Mini Vegetable Quiches Recipe
Ingredients
For the pastry
- 200 g (7.1 oz) plain white flour all purpose flour
- 100 g (3.5 oz) salted butter chilled
- 1 medium free range egg
For the filling
- 3 large free-range eggs
- 80 ml (2.7 floz) whole milk
- 70 g (2.5 oz) mixed veg chopped
- 35 g (1.2 oz) cheese grated
Equipment
- 2 x 4 hole silicone muffin trays
Instructions
Make the pastry cases
- Put the plain flour and cubed butter in a mixing bowl. Rub them together to form a coarse crumb.
- Add the egg and cut through with a knife until the mixture starts to clump. If the mixture is too dry, you can add up to a tablespoon of cold water, drop by drop.
- Knead the pastry into a dough. If it's very soft, wrap in clingfilm and chill in the fridge for 15 minutes.
- Place the pastry on a floured surface and roll out to about 5mm thick. Cut out 8 rounds. You may need to gather up the offcuts and re-roll.
- Press the rounds into holes in your two muffin trays. Use your thumb to push the edges up to the top of the holes and ensure there’s no air stuck under the pastry. It's a good idea to pop the whole tray in the refrigerator for 10 minutes to chill, if you have time. This will help ensure your cases don't shrink during baking.
Make the filling
- Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
- Share the vegetables between the eight pastry cases.
- Put the milk and eggs in a bowl and whisk, then share the egg mixture between the eight pastry cases.
- Sprinkle the grated cheese on top.
Bake
- Preheat the air fryer according to the model's instructions. Mine defaults to 4 minutes at 205C/400F.
- Set the air fryer to 160C/320F and bake for 18 minutes until the pastry is golden and the filling is firm.
- Allow to cool slightly before serving. They can be enjoyed hot or cold.
Nutrition
More air fryer recipes to try
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