These little quiches or egg bakes are great when you're in a hurry and hungry. The mini quiches or "egg bakes," if you prefer that name, are simple to make. The quiches have no fussy crust and air fry in about 20 minutes. They come out golden brown, fragrant, and oozing with cheese. Chopped ham provides salty, smokey, savory flavor. I often use green onions in the quiches, but minced dried onions make a fine stand-in when green onions are nowhere to be found (they've been missing in our grocery stores for a couple of weeks now). You can vary the type of cheese you use--try Colby-Jack or Swiss/Gruyere--or substitute a couple of tablespoons of bacon crumbles for the ham, if you'd like. You can make the quiches ahead and refrigerate them for later in the week. If you'd like, you can mix up the ingredients the night before you want to eat the quiches, refrigerate the unbaked quiches, and bake them the next morning. These quiches are adaptable! They are great for breakfast, or try them for a lunch or dinner with a salad and soup. Enjoy!
Air Fryer Ham and Cheese Quiches -- Makes 4 Mini Quiches
1 cup of milk
3 large eggs
1/2 teaspoon of onion powder
1/4 teaspoon of pepper
1 teaspoon of dried dill weed
1 teaspoon of Dijon mustard
1/2 cup of chopped ham
2-3 slices of crumbled bread (preferably stale bread!)
3/4 cup of shredded cheddar cheese, divided
1-2 chopped green onions (white and green parts)
Spritz four mini pie tins with non-stick cooking spray. In a medium bowl whisk together well the milk, eggs, onion powder, pepper, dill weed, and mustard. Stir in the ham, the crumbled bread, and 1/2 cup of the cheese. Divide the mixture among the four pie tins. Sprinkle the remaining cheese evenly on top of the mixture in each tin. Put two or all of the tins (depending on the size of your air fryer) in your air fryer basket. Put the basket in the air fryer and air fry the mini quiches at 320 degrees for about 20 minutes or until golden brown. Remove the quiches from the air fryer basket and repeat the cooking process with the remaining uncooked quiches, if necessary. Let the cooked quiches cool for a few minutes, then loosen them around the edges with a plastic knife. Invert the tins to flip the quiches out (and then turn them back over), or slide the plastic knife under the quiches in their pans and lift the quiches out carefully and onto plates.
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