Air Fryer Crustless Quiche with Spinach and Ricotta
A French-inspired crustless quiche made quick and simple in the air fryer. Tender spinach and creamy ricotta blend with eggs, garlic, and onion for a savory, protein-rich main course or brunch dish. Ready in under 30 minutes with minimal cleanup.
- Prep
- 12 min
- Cook
- 18 min
- Wait
- 3 min
- Total
- 33 min
- Makes
- 1 quiche (4 servings)
Steps
Before you start
- Preheat air fryer to 350°F (175°C) for 3 minutes
- Have all ingredients measured and the spinach thawed and squeezed dry if frozen
- Use a 7-inch (18 cm) round cake pan or similar that fits in your air fryer basket
Sauté onion and garlic
- Heat olive oil in a small 8-inch (20 cm) skillet over medium heat.
- Add diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn translucent.
- Add minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Remove from heat and set aside to cool slightly.
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Ready when: Garlic is fragrant; onion is soft and no longer opaque
Tip: Don't let garlic brown—it will turn bitter. If it starts to brown, add the spinach immediately.
Wilt spinach into onion mixture
- Add roughly chopped fresh spinach to the warm onion and garlic mixture.
- Stir constantly for 2–3 minutes until the spinach is completely wilted and any moisture clings to the pan.
- If using frozen spinach (thawed and squeezed very dry), simply stir it in for 1 minute to warm through.
- Transfer the mixture to a large mixing bowl and let cool for 2–3 minutes while you prepare the eggs.
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Ready when: All spinach is wilted and no liquid pools in the pan
Tip: Squeeze frozen spinach very dry with paper towels to avoid excess moisture that can make the quiche watery.
Whisk eggs and dairy together
- In the same large bowl with the spinach mixture, crack 6 large eggs at room temperature and whisk them with a fork or whisk until well beaten, about 1 minute.
- Add 1 cup (240 g) whole-milk ricotta, 0.25 cup (60 ml) whole milk, 0.5 cup (50 g) finely grated Gruyère, 0.5 teaspoon (3 g) fine sea salt, 0.25 teaspoon freshly ground black pepper, and a pinch (0.125 teaspoon) of freshly grated nutmeg.
- Whisk continuously for 1–2 minutes until the mixture is smooth and evenly combined with no lumps of ricotta visible.
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Ready when: Mixture is smooth, creamy, and evenly pale yellow; no ricotta chunks remain
Tip: Whisk longer if you see ricotta lumps—the cheese blends smoothly into a creamy custard only with thorough mixing.
Pour into air fryer pan
- Lightly oil a 7-inch (18 cm) round oven-safe cake pan or pie pan with a thin coating of olive oil or cooking spray.
- Pour the quiche batter slowly into the pan, filling it evenly.
- Use a spatula or the back of a spoon to gently level the surface.
- Make sure the pan sits flat in your air fryer basket without tilting.
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Ready when: Batter is level and fills pan evenly to about 0.75 inch (2 cm) from the rim
Tip: If your pan wobbles, place it on a thin silicone mat or parchment paper to center it in the basket, or use a smaller pan that sits more securely.
Cook in air fryerOven 350°F / 175°C
- Carefully place the filled pan into the preheated air fryer basket at 350°F (175°C).
- Cook for 16–18 minutes until the top is lightly golden brown and the center is mostly set but still has a very slight jiggle when you gently shake the basket.
- An instant-read thermometer inserted into the center (not touching the pan) should read 165°F (74°C).
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Ready when: Top is light golden, custard is set but center has a tiny wobble; thermometer reads 165°F (74°C)
Tip: Every air fryer runs slightly different. If the top browns too fast, tent loosely with foil and reduce heat to 325°F (163°C) for the last 3–4 minutes. If it's still jiggly after 18 minutes, add 2–3 minutes.
Rest before serving
- Remove the quiche from the air fryer and place it on a heat-safe surface or trivet.
- Let it rest for 3–5 minutes.
- This allows the residual heat to fully set the center and makes slicing cleaner.
- The quiche will set further as it cools.
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Ready when: Top is no longer hot to the touch; center is firm but still tender
Tip: Resist the urge to slice immediately—the quiche will be easier to portion and look better after resting.
Slice and serve
- Run a thin knife or offset spatula around the inside edge of the pan to loosen the quiche.
- Cut into 4 wedges using a sharp knife, wiping the blade clean between cuts if needed.
- Serve warm, at room temperature, or chilled.
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Ready when: Quiche cuts cleanly without crumbling
Tip: If the quiche is still warm when you slice it, a thin metal offset spatula works best to lift each wedge cleanly.
Good to know
Tips
- Use room-temperature eggs for the smoothest, most evenly-set quiche. Cold eggs can create a slightly grainy texture.
- If your air fryer basket is shallow or your pan is large, the cooking time may be slightly shorter. Start checking at 14 minutes and look for a light golden top and firm but slightly jiggly center.
- This quiche is naturally gluten-free and low-carb, making it ideal for keto or whole-food diets.
- Leftovers make an easy grab-and-go breakfast; slice and reheat individual portions in a toaster oven or eat cold.
Make ahead
Prepare the spinach-onion-garlic mixture up to 1 day ahead and refrigerate in an airtight container. Bring to room temperature and whisk with eggs and dairy 15 minutes before cooking. The assembled, uncooked quiche in its pan can chill in the refrigerator for up to 8 hours; add 2–3 minutes to the cooking time if cooking from cold.
Storage & reheating
Store cooled quiche covered in the refrigerator for up to 4 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or in the air fryer at 300°F (150°C) for 5–7 minutes until warmed through. Freeze wrapped portions for up to 3 months; thaw overnight in the refrigerator and reheat as directed above.
Substitutions
- whole-milk ricotta cheese → Cottage cheese (pressed or blended smooth) or crème fraîche. Use the same weight; blend cottage cheese briefly to remove lumps. Crème fraîche creates a slightly richer texture.
- Gruyère cheese, finely grated → Cheddar, Swiss, or Emmental cheese, finely grated. Use the same amount; all will melt smoothly and add a mild to nutty flavor.
- fresh spinach, lightly packed → Frozen spinach, thawed and squeezed very dry, or fresh kale, finely chopped and wilted. Use 2 cups (150 g) frozen spinach, thawed. Kale takes 4–5 minutes to wilt and should be finely chopped.
- whole milk → Heavy cream or half-and-half (for richer quiche) or unsweetened almond/oat milk. Use the same volume. Avoid skim milk, which may curdle slightly with the acidic ricotta.
