Air fryer recipe · Breakfast
Veg Quiche Cups
Little egg and milk quiche cups with a soft bread base and mixed veg. A café style breakfast at home.
- 16 minTotal time
- 170°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 210kcal
- 12.5 gprotein
- 15.8 gcarbs
- 10.7 gfat
- 1.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg3
- milk1/4 cup
- bread3 slices
- capsicum1/4 cup chopped
- onion1/4 cup chopped
- cheese1/4 cup grated
Method
Make the base
Flatten each bread slice with a rolling pin, then press one into each greased cup to line the bottom and sides. Rolling the bread thin lets it mould into a neat cup that crisps up like a light pastry case under the filling.
Whisk the filling
Beat the eggs with the milk and a little salt until the mix is smooth and even. The splash of milk loosens the eggs so they set soft and custard-like rather than firm and rubbery once baked.
Fill the cups
Scatter the chopped capsicum, onion and cheese over the bread bases, then pour the egg mix on top to almost full. Spreading the vegetables first means every cup gets an even share and the egg locks them in place.
Preheat
Preheat the air fryer to 170°C for 3 minutes before the cups go in. Starting on hot air crisps the bread base from the first minute while the egg gently sets on top, so the case stays firm and not soggy.
Bake
Bake at 170°C for 16 min. The quiche cups are done when the centre is fully set with no liquid egg left and the edges are golden. Give them a minute to firm up before lifting them from the cups.
