Crustless Quiche in Air Fryer – Quick and Healthy Recipe
An easy and quick crustless quiche cooked in the air fryer. Perfect for a healthy breakfast or a quick snack.
Steps
- 1
Preheat the air fryer to 325°F (163°C) for 10 minutes.
- 2
In a bowl, beat eggs with milk until frothy.
- 3
Add diced bell pepper, onion, shredded cheese, thyme, salt, and pepper. Mix well.
- 4
Grease a 4-inch (10 cm) oven-safe ceramic dish with nonstick spray.
- 5
Pour the egg mixture into the dish.
- 6
Place the dish in the air fryer basket and cook for 8-10 minutes, until the center is no longer liquid.
- 7
Remove and let rest for 2-3 minutes before serving. Serve directly from the dish.
Shopping list
eggs, milk or cream, bell pepper, onion, shredded cheese, dried thyme, salt, pepper, olive oil spray
Recipe story
The quiche originated in the Lorraine region of medieval France, where it was a rustic dish baked in stone ovens. In the 16th century, it was adopted by French royal courts, and chefs began experimenting with rich fillings. The crustless version is a modern adaptation, popularized in contemporary kitchens for its simplicity and speed.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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