Homemade Air Fryer Quiche Lorraine

Here is my favorite air fryer quiche lorraine recipe, with a buttery homemade crust and a rich, creamy filling loaded with crispy bacon, melted cheddar cheese, and a hint of Dijon mustard.

This quiche is perfect for weekend brunch or a quick weeknight dinner. I love that the air fryer makes it faster than baking in the oven, and cleanup is so much easier. Plus, my family can never resist that crispy bacon and gooey cheese combination!

SAVE NOW

What Kind of Bacon Should I Use?

This recipe calls for bacon lardons, which are just small strips or cubes of bacon, but you have plenty of options here. If you can’t find lardons at your store, regular streaky bacon (what Americans call bacon strips) works perfectly – just chop it into small pieces before cooking. Pancetta is another great choice if you want a slightly different flavor, as it’s an Italian-style bacon that’s a bit less smoky. Whatever bacon you choose, make sure to cook it until it’s crispy before adding it to your quiche, as this will give you the best texture and prevent your filling from getting too watery.

SAVE NOW

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Bacon lardons: If you can’t find lardons, regular bacon works great – just chop it into small pieces before cooking. Pancetta is also a good swap, or you can use diced ham for a milder flavor.
• Cheddar cheese: Feel free to use gruyere for a more traditional French quiche, or try Swiss, gouda, or even a mix of cheeses. Just keep the total amount the same.
• Double cream: You can use heavy cream or half-and-half instead. If using half-and-half, the filling will be slightly less rich but still tasty.
• Plain flour: All-purpose flour is essential for the pastry crust, so don’t substitute this one – it’s what gives you that flaky texture.
• Butter: Cold butter is key for a good pastry, but you can use margarine or shortening if needed. Just make sure whatever you use is well-chilled.
• Dijon mustard: This adds a nice tang, but it’s totally optional. You can leave it out or use whole grain mustard instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making quiche in an air fryer is not pre-baking the pastry crust, which can lead to a soggy bottom – blind bake your crust for 8-10 minutes before adding the filling to ensure it stays crisp and golden.

Overfilling the quiche is another common error that causes the custard to overflow and make a mess in your air fryer, so fill it only three-quarters full and leave room for the mixture to puff up slightly during cooking.

To avoid a rubbery texture, don’t overcook the eggs – your quiche is done when the center still has a slight jiggle (around 160°F on an instant-read thermometer), as it will continue cooking from residual heat once removed.

Finally, resist the urge to slice into it right away; letting the quiche rest for 10-15 minutes allows the custard to set properly and makes for cleaner, neater slices.

SAVE NOW

What to Serve With Quiche Lorraine?

Quiche lorraine is rich and filling, so I like to serve it with a simple green salad dressed with a light vinaigrette to balance out all that cheese and bacon. A mix of butter lettuce, arugula, and cherry tomatoes works perfectly, and the acidity from the dressing cuts through the creaminess of the quiche. If you’re serving it for brunch, some fresh fruit on the side like berries or melon is a nice touch, or you could go with roasted asparagus or green beans if you want something warm. A crusty baguette or some toasted bread is also great for rounding out the meal, especially if you’re still a bit hungry after your slice.

Storage Instructions

Store: Once your quiche has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 3 days. It makes a great grab-and-go breakfast or lunch option throughout the week!

Freeze: Quiche Lorraine freezes really well for up to 2 months. You can freeze it whole or slice it into individual portions first, which is super handy for quick meals. Just wrap each piece in plastic wrap, then place in a freezer bag to prevent freezer burn.

Reheat: To warm up your quiche, pop it in the air fryer at 160°C (320°F) for about 5-7 minutes until heated through. You can also use the oven at 180°C (350°F) for 10-15 minutes, or microwave individual slices for about 1-2 minutes on medium power.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 140-155 g
• Carbohydrates: 55-65 g

Ingredients

For the pastry crust:

• 1.8 oz cheddar cheese (finely grated)
• 5.3 oz all-purpose flour (I use King Arthur all-purpose flour)
• 3 tbsp cold water (ice cold for best results)
• 2.6 oz unsalted butter (cold and cubed for flaky texture)
• 1/4 tsp salt

For the filling:

• 2 medium eggs (room temperature)
• 5.3 oz cheddar cheese (shredded, about 1 1/2 cups)
• 5.3 oz bacon lardons (or diced bacon, about 6-8 strips)
• 1/4 tsp black pepper (freshly ground for better flavor)
• 1 tsp Dijon mustard
• 3 tbsp milk (whole milk preferred for richness)
• 1/2 cup double cream (I prefer Kerrygold for this)

Step 1: Make and Chill the Pastry Dough

• 5.3 oz all-purpose flour
• 2.6 oz unsalted butter
• 1.8 oz cheddar cheese
• 1/4 tsp salt
• 3 tbsp cold water

Sift the flour into a large bowl, then add the cold cubed butter.

Using your fingertips or a food processor, rub the butter into the flour until the mixture resembles coarse breadcrumbs—this creates pockets of butter that will make the crust flaky.

Stir in the finely grated cheddar cheese and salt.

Add the ice-cold water a little at a time, mixing gently with a knife until the dough just comes together without overworking it.

Wrap the dough in plastic wrap and refrigerate for 20 minutes to relax the gluten and make it easier to roll out.

Step 2: Line Tin and Blind Bake the Crust

• pastry dough from Step 1
• parchment paper
• baking beans

Roll out the chilled dough from Step 1 to about 1/8-inch thickness and carefully line an 18cm tart tin, pressing it gently into the corners and sides.

Trim any excess pastry from the edges.

Chill the lined tin in the freezer for 10 minutes (or the fridge for 20 minutes) to prevent shrinking.

Meanwhile, preheat your air fryer to 180°C/375°F.

Line the pastry with parchment paper and fill with baking beans to weigh it down.

Bake for 10 minutes, then carefully remove the parchment and beans, and bake for an additional 2 minutes until the crust is set but not fully colored.

Step 3: Cook Bacon and Prepare Custard Filling

• 5.3 oz bacon lardons
• 2 medium eggs
• 3 tbsp milk
• 1/2 cup double cream
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

While the crust is blind baking, arrange the bacon lardons in a single layer in the air fryer basket and cook at 180°C/375°F for 6 minutes until crispy.

In a jug or bowl, whisk together the room-temperature eggs, milk, and double cream until well combined.

Stir in the Dijon mustard and freshly ground black pepper, whisking until smooth.

I find that letting the cream sit out for a few minutes before whisking makes the custard silkier and more integrated.

Step 4: Assemble and Bake the Quiche

• partially baked crust from Step 2
• cooked bacon from Step 3
• 5.3 oz cheddar cheese
• custard filling from Step 3
• foil

Remove the partially baked crust from Step 2 from the air fryer and let it cool slightly.

Spoon the cooked bacon from Step 3 evenly over the pastry base, then sprinkle the shredded cheddar cheese over the bacon.

Gently pour the custard filling from Step 3 over the bacon and cheese, filling almost to the rim.

Place the tin back into the air fryer and bake at 160°C/300°F for 30-35 minutes.

After about 20 minutes, check the quiche—if the top is browning too quickly, loosely cover it with a piece of foil to prevent over-browning while the center finishes cooking.

Step 5: Cool and Rest the Quiche

• baked quiche from Step 4

When the quiche is golden and the custard is just set with a slight jiggle in the very center, remove it from the air fryer.

Let it rest in the tin for 10 minutes before removing—this allows the filling to set further and makes it much easier to slice cleanly.

I like to run a thin knife around the edge before unmolding to prevent any sticking.

Homemade Air Fryer Quiche Lorraine

Delicious Homemade Air Fryer Quiche Lorraine recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4 servings

Calories 1900 kcal

Ingredients

  

For the pastry crust:

• 1.8 oz cheddar cheese (finely grated)
• 5.3 oz all-purpose flour (I use King Arthur all-purpose flour)
• 3 tbsp cold water (ice cold for best results)
• 2.6 oz unsalted butter (cold and cubed for flaky texture)
• 1/4 tsp salt

For the filling:

• 2 medium eggs (room temperature)
• 5.3 oz cheddar cheese (shredded, about 1 1/2 cups)
• 5.3 oz bacon lardons (or diced bacon, about 6-8 strips)
• 1/4 tsp black pepper (freshly ground for better flavor)
• 1 tsp Dijon mustard
• 3 tbsp milk (whole milk preferred for richness)
• 1/2 cup double cream (I prefer Kerrygold for this)

Instructions

 

• Sift the flour into a large bowl, then add the cold cubed butter. Using your fingertips or a food processor, rub the butter into the flour until the mixture resembles coarse breadcrumbs—this creates pockets of butter that will make the crust flaky. Stir in the finely grated cheddar cheese and salt. Add the ice-cold water a little at a time, mixing gently with a knife until the dough just comes together without overworking it. Wrap the dough in plastic wrap and refrigerate for 20 minutes to relax the gluten and make it easier to roll out.
• Roll out the chilled dough from Step 1 to about 1/8-inch thickness and carefully line an 18cm tart tin, pressing it gently into the corners and sides. Trim any excess pastry from the edges. Chill the lined tin in the freezer for 10 minutes (or the fridge for 20 minutes) to prevent shrinking. Meanwhile, preheat your air fryer to 180°C/375°F. Line the pastry with parchment paper and fill with baking beans to weigh it down. Bake for 10 minutes, then carefully remove the parchment and beans, and bake for an additional 2 minutes until the crust is set but not fully colored.
• While the crust is blind baking, arrange the bacon lardons in a single layer in the air fryer basket and cook at 180°C/375°F for 6 minutes until crispy. In a jug or bowl, whisk together the room-temperature eggs, milk, and double cream until well combined. Stir in the Dijon mustard and freshly ground black pepper, whisking until smooth. I find that letting the cream sit out for a few minutes before whisking makes the custard silkier and more integrated.
• Remove the partially baked crust from Step 2 from the air fryer and let it cool slightly. Spoon the cooked bacon from Step 3 evenly over the pastry base, then sprinkle the shredded cheddar cheese over the bacon. Gently pour the custard filling from Step 3 over the bacon and cheese, filling almost to the rim. Place the tin back into the air fryer and bake at 160°C/300°F for 30-35 minutes. After about 20 minutes, check the quiche—if the top is browning too quickly, loosely cover it with a piece of foil to prevent over-browning while the center finishes cooking.
• When the quiche is golden and the custard is just set with a slight jiggle in the very center, remove it from the air fryer. Let it rest in the tin for 10 minutes before removing—this allows the filling to set further and makes it much easier to slice cleanly. I like to run a thin knife around the edge before unmolding to prevent any sticking.