air fryer caramelized leeks and artichoke quiche

air fryer caramelized leeks and artichoke quiche

Artichoke Quiche with Caramelized Leeks from the Air Fryer is a delicious and simple breakfast option. I adore quiche, and this one doesn’t disappoint with its creamy texture from the eggs, milk, and cheese, and its slow-roasted and caramelized vegetable flavors. Your go-to recipe for breakfast or brunch made with an air fryer will quickly become this one.


  1. 6 inch pie crust dough (about ⅓ of the refrigerated pie crust)
  2. One leek, cut (only the white and light green sections; remove the fibrous green leaves)**
  3. two tablespoons salted butter
  4. 1/4 cup finely chopped artichoke hearts
  5. One big egg
  6. One spoonful of heavy cream
  7. 1/8 cup of shaved Parmigiano
  8. Half a teaspoon of kosher salt
  9. 1/4 tsp black pepper


  • Before preparing, take the chilled pie crust out of the refrigerator for about fifteen minutes. quiche.
  • Melt the butter and add the sliced leeks to a heavy-bottomed saucepan or Dutch oven over medium heat to caramelize them. Mix to evenly coat each leek in the butte
  • After seasoning the leeks with a little salt, turn down the heat to medium. Simmer the leeks for around thirty minutes, stirring often, or until they are completely caramelized and golden brown. The bottom of the pan may start to brown after the first 15 to 20 minutes; add a tablespoon or two of water to the pan while the leeks are caramelizing to keep them from burning. Continue while caramelizing if necessary.
  • Roll out the dough, then lay the tart pan on top of the crust. Cut roughly an inch-round circle (it doesn’t have to be exact)outside the tart pan’s perimeter.
  • Press the crust into the tart pan, making sure the crust is level with the top of the pan by trimming off any excess dough and tucking the corners down the sides.
  • Put the tart pan in the air fryer’s basket and cook it for five minutes at 300°F.
  • Arrange the chunks of artichoke heart and a couple of tablespoons of caramelized leeks into the bottom of the cooked crust.
  • Beat the egg and heavy cream until they are well combined and frothy.
  • Gently cover the crust’s contents with the egg mixture. The top border of the crust should be covered with the egg mixture. Avoid filling to the brim.
  • Shaved parmesan cheese should be sprinkled on top of the egg mixture.
  • Reposition the prepared quiche. Place the egg back into the basket of the air fryer and cook for a further 10 minutes at 300°F, or until the center of the egg is set.
  • After letting the quiche cool for a minute or two, carefully remove it from the tart pan. The quiche can be served right away by using a spatula to take it from the tart pan’s bottom plate and placing it on a cooling rack to cool.
  • Arrange, present, and savor!

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