📝 About This Recipe
Elevate your appetizer game with these impeccably flaky, custard-filled delights that bring the sophistication of a Parisian bistro right to your kitchen. By utilizing the air fryer, we achieve a shatteringly crisp crust and a silky, uniform interior that traditional ovens often struggle to replicate in such small bites. These savory morsels feature the nutty depth of aged Gruyère and the salty punch of crisped prosciutto, making them the ultimate crowd-pleaser for brunches or cocktail hours.
🥗 Ingredients
The Crust
- 2 sheets Refrigerated Pie Crusts (brought to room temperature)
- 1 tablespoon All-purpose flour (for dusting the work surface)
The Savory Filling
- 3 Large Eggs (at room temperature)
- 1/2 cup Heavy Cream (do not substitute with milk for best texture)
- 3/4 cup Gruyère Cheese (finely shredded)
- 3 slices Prosciutto (finely chopped)
- 2 tablespoons Fresh Chives (minced)
- 1 small Shallot (minced and sautéed until translucent)
Seasonings & Garnish
- 1/4 teaspoon Kosher Salt (adjust based on saltiness of ham/cheese)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Ground Nutmeg (the secret to authentic quiche flavor)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Lightly dust your clean work surface with flour and unroll the room-temperature pie crusts until flat.
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2
Using a 2.5-inch circular cookie cutter (or a wide-mouth glass), cut out 24 circles from the dough, rerolling the scraps once if necessary.
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3
Lightly grease a silicone mini muffin liner set or a specialized air fryer egg bite mold with non-stick spray.
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4
Gently press each dough circle into the bottom and up the sides of the molds, ensuring there are no air bubbles trapped underneath.
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5
In a medium mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until the mixture is completely smooth and slightly frothy.
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6
Divide the minced sautéed shallots, chopped prosciutto, and shredded Gruyère evenly among the 24 pastry shells.
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7
Carefully pour the egg mixture over the fillings in each shell, filling them about 3/4 of the way to the top to allow for slight expansion.
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8
Sprinkle the fresh chives over the top of each quiche for a pop of color and oniony brightness.
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9
Preheat your air fryer to 325°F (160°C) for 3 minutes to ensure an even cooking environment.
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10
Place the quiche molds into the air fryer basket in a single layer, working in batches if your air fryer is smaller.
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11
Air fry for 12-15 minutes, or until the pastry is golden brown and the egg centers are set and slightly puffed.
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12
Carefully remove the basket and let the quiches rest in the molds for 5 minutes; this allows the custard to set fully and makes removal easier.
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13
Gently pop the quiches out of the molds, garnish with fresh parsley, and serve warm.
💡 Chef's Tips
Use silicone molds for the easiest release and most consistent browning in the air fryer. Avoid overfilling the shells with liquid as it can spill over and cause the pastry to become soggy. For a vegetarian version, swap the prosciutto for finely chopped sun-dried tomatoes or sautéed mushrooms. If using frozen pre-made mini phyllo shells, reduce the cooking time to 6-8 minutes at 350°F. Always grate your own cheese; pre-shredded varieties contain anti-caking agents that prevent a smooth melt.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Chardonnay or a dry Sparkling Prosecco to cut through the richness. Serve alongside a light arugula salad tossed in a lemon-shallot vinaigrette. Arrange on a slate platter with a dollop of crème fraîche and a tiny sprig of dill for a high-end look. Offer a side of spicy tomato jam or balsamic glaze for dipping. Include these as part of a 'High Tea' spread with cucumber sandwiches and scones.