Reheating quiche in an air fryer takes just 3-5 minutes at 160°C, giving you a crispy crust and warm filling without drying out. This method beats microwaving hands down, as the circulating hot air revives the pastry beautifully while gently warming the egg mixture. Whether you’ve got leftover shop-bought quiche or homemade slices from yesterday’s brunch, your air fryer delivers deli-fresh results in minutes.
The air fryer’s rapid hot air circulation works magic on quiche, crisping the pastry base while evenly warming the filling. Unlike microwaves that leave crusts rubbery or ovens that take ages, air fryers restore texture efficiently. For best results, place quiche slices in a single layer – overcrowding causes uneven heating. If you’re reheating multiple portions, work in batches or use an air fryer stacking rack for better airflow.
Temperature control is key – too high and the edges burn before the centre warms. Our tests show 160°C (320°F) strikes the perfect balance for most quiches. Thicker slices or dense fillings like cheese-and-bacon may need an extra minute. Browse our air fryer recipe collection for inspiration on making quiche from scratch too!
Start by preheating your air fryer to 160°C for 3 minutes – this ensures even cooking from the get-go. Place quiche slices directly in the basket or on parchment paper if your model has a perforated tray. For whole mini quiches, reduce time to 2-3 minutes. Check at the 3-minute mark – properly reheated quiche should reach 74°C internally (use a food thermometer if unsure).
For extra-crispy pastry, lightly spritz the crust with water before reheating – the steam helps revive flakiness. If your quiche has a delicate topping like herbs or cherry tomatoes, cover loosely with foil to prevent burning. Leftovers stored in the fridge? Let them sit at room temperature for 10 minutes first to avoid thermal shock. Our breakfast recipe category has more brilliant egg-based ideas.
Avoid reheating quiche more than once – the eggs can become rubbery. For meal prep, portion quiche before freezing (wrap slices individually in cling film). Reheat frozen quiche at 150°C for 5-7 minutes – no thawing needed! Always use oven gloves when handling the hot basket, and consider investing in non-stick air fryer liners for easier cleanup of cheesy spills.
Soggy bottom? Your quiche might’ve been stored wrapped in plastic – next time, use airtight containers with a paper towel to absorb moisture. If the filling’s hot but crust isn’t crispy, finish with a 30-second blast at 180°C. For deep-filled quiches, try the ‘plate trick’ – place a chilled ceramic plate under the air fryer basket to slow base cooking while the filling heats through.
Different quiche varieties may need slight adjustments. Spinach-and-feta quiche reheats beautifully at 150°C for 4 minutes to preserve the delicate greens. For crustless quiche, reduce time by 1 minute and consider using a silicone cup to maintain shape. Serve reheated quiche with fresh salad or roasted tomatoes – check our vegetable side dish ideas for perfect pairings.
Got an extra-rich quiche Lorraine? A sprinkle of grated cheese before reheating adds luxurious texture. For vegan quiches made with tofu, increase temperature to 170°C to revive firmness. Remember that quiche continues cooking slightly after removal – let it rest 1 minute before serving. Leftover quiche makes brilliant sandwich fillers too – just chop and warm briefly before assembling.
