Ingredients
Scale
- 1 refrigerated pie crust (store-bought or homemade)
- 3 large eggs
- 1/2 cup heavy cream or whole milk
- 1 cup fresh spinach, finely chopped
- 1/2 cup shredded mozzarella or Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Unroll your refrigerated pie crust on a lightly floured surface. Use a 3-inch circular cookie cutter or a wide-mouth glass to cut out 12 circles. Press each circle into a silicone muffin liner or a greased mini tart pan that fits in your air fryer basket. In a medium mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until the mixture is smooth and slightly frothy.
- Place a small pinch of chopped spinach and a teaspoon of shredded cheese into the bottom of each prepared crust. Carefully pour the egg mixture over the fillings, leaving about a 1/4-inch space at the top to prevent overflowing during cooking. Top each quiche with a sprinkle of Parmesan cheese for an extra salty, golden crust.
- Preheat your air fryer to 325°F (160°C). Place the filled liners carefully into the air fryer basket, ensuring they are not overlapping. Cook for 10 to 12 minutes, or until the egg mixture is set and the edges of the crust are golden brown. Let them rest in the basket for 2 minutes before removing. Use a small spatula or your fingers to pop them out of the liners and serve warm.
- Cook Time: 27 minutes