Use your air fryer to make these perfectly fluffy mini quiches with mushrooms, chickpeas and greens. You can add a flaky crust or make these crustless in ramekins.
Air fryer quichequiche
- 1 12-ounce bottle JUST Egg
- 6 3-inch or 4 4-inch frozen pastry tart shells (see note)
- ¾ cup cremini mushrooms, chopped
- 2 green onions, minced
- ½ cup dark leafy greens, chopped small (spinach, kale or chard)
- ¼ cup chickpeas
- ⅛ teaspoon ground cayenne
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Parbake the crusts (optional)(optional)
Take the tart shells out of the freezer and let them thaw a bit while you preheat the air fryer to 350°F for five minutes. Prick the bottom of the crust once or twice with a fork to keep from puffing up while baking. Parbake the tart shells in the air fryer at 350°F for three minutes. Remove from the basket and set aside.
Note: Instead of frozen tart shells, you can line individual pie pans, single aluminum muffin tins (available at most grocery stores) or even silicon muffin tin liners with store-bought pastry crust or puff pastry.
Or make these quiches crustless using aluminum muffin tins or 6-ounce ramekins greased liberally with olive oil.
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Add the vegetablesvegetables
Cut the vegetables as directed. Divide the vegetables and chickpeas evenly between the tart shells. Each crust should be about three-fourths of the way full. Sprinkle the fillings with salt, freshly ground black pepper and a touch of cayenne.
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Add the JUST EggEgg
Shake the bottle well and pour JUST Egg into each tart shell until it’s nearly full. You won’t use the full bottle.
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Cook the quichesquiches
Preheat the air fryer for two minutes. Arrange the quiches in the basket and air fry at 350°F for eight to 10 minutes. Each air fryer is different, so check at eight minutes. If a paring knife inserted into the middle comes out with some liquid JUST Egg on it, cook for another two minutes or until the liquid is completely set.
Note: For the crustless variation, bake for 12 to 15 minutes, first checking at 12 minutes.
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Cool and serveserve
Remove the quiches from the air fryer with an oven mitt and let cool for 10 minutes.
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This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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