Quick answer: reheat a refrigerated slice of quiche in the air fryer at 160 °C (325 °F) for 8–10 minutes, until the centre is piping hot (74 °C / 165 °F) and the pastry is crisp again. From frozen, use 150 °C (300 °F) for 15–18 minutes with a loose foil cover for the first 10 minutes. There’s no need to thaw it first.
The air fryer is the best way to reheat quiche. The microwave warms it fast but leaves the pastry soft and the egg rubbery, while the oven works but takes 20–25 minutes for a single slice. The air fryer’s circulating heat re-crisps the crust in under 10 minutes.
Quiche reheating times and temperatures
| What you’re reheating | Temperature | Time | Tip |
|---|---|---|---|
| 1–2 refrigerated slices | 160 °C / 325 °F | 8–10 min | Rest 10 min at room temperature first for faster, more even heating |
| Mini quiches (refrigerated) | 160 °C / 325 °F | 4–6 min | Space them out in a single layer |
| Whole quiche (that fits your basket) | 150 °C / 300 °F | 15–20 min | Cover loosely with foil; uncover for the last 3–5 min |
| Frozen slice | 150 °C / 300 °F | 15–18 min | Foil on for the first 10 min so the top doesn’t over-brown |
| Frozen mini quiches | 160 °C / 325 °F | 8–10 min | No need to thaw |
| Store-bought chilled quiche slice | 160 °C / 325 °F | 8–10 min | Remove any plastic or cardboard packaging first |
Times are for a standard 4–6 L basket air fryer. Thicker, deep-filled quiches need a few extra minutes; small or very powerful models may need a minute or two less. Always check the centre.
How to reheat a slice of quiche in the air fryer (step by step)
- Take it out of the fridge 10 minutes early. A slice that isn’t fridge-cold heats evenly instead of burning outside while the middle stays cold.
- Preheat the air fryer to 160 °C (325 °F) for 2–3 minutes. A warm basket starts crisping the base straight away. See how to preheat an air fryer.
- Place the slice in the basket, crust side down, in a single layer with space around it. Don’t stack slices.
- Reheat for 8–10 minutes. If the top starts browning before the centre is hot, lay a small piece of foil loosely over it.
- Check the centre. It should be steaming hot all the way through, 74 °C (165 °F) on a food thermometer.
- Rest for 1–2 minutes before serving so the filling settles and doesn’t slide off the pastry.
How to reheat a whole quiche
If your quiche (or a large portion of it) fits in the basket or on the rack of an oven-style air fryer, reheat it at a lower temperature so the centre catches up with the edges:
- Let the quiche sit out for 15–20 minutes.
- Cover loosely with foil, tucking the edges under the dish so the fan can’t lift it.
- Air fry at 150 °C (300 °F) for 15–20 minutes, then remove the foil for the final 3–5 minutes to re-crisp the top crust.
- Check the centre is 74 °C (165 °F) before serving.
A whole quiche in a glass or ceramic dish? Make sure the dish is oven-safe and avoid moving it straight from the fridge into a hot air fryer. See can you put glass in an air fryer?
How to reheat frozen quiche in the air fryer
You can reheat quiche straight from frozen. The USDA confirms it is safe to reheat frozen leftovers without thawing; it just takes longer.
- Unwrap the frozen slice and place it in the basket.
- Cover loosely with foil and air fry at 150 °C (300 °F) for 10 minutes.
- Remove the foil and continue for 5–8 minutes until the centre is hot and the crust is crisp.
- For store-bought frozen quiche, follow the pack instructions if they include air fryer timings. Otherwise use the times above and check the centre.
Prefer to thaw first? Move it to the fridge the night before and reheat as a refrigerated slice. It will be ready in 8–10 minutes.
How do you know reheated quiche is hot enough?
Food-safety guidance from the USDA is to reheat all leftovers to 74 °C (165 °F). The easiest check is an instant-read thermometer pushed into the thickest part of the filling. Without one, cut into the centre. It should be steaming, with no cold or lukewarm patches, and a knife tip held there for a few seconds should feel hot.
Air fryer vs oven vs microwave for reheating quiche
| Method | Time for one slice | Crust | Filling | Best for |
|---|---|---|---|---|
| Air fryer | 8–10 min | Crisp | Evenly hot, stays tender | 1–4 slices, the best overall result |
| Oven | 20–25 min at 175 °C / 350 °F (plus preheat) | Crisp | Evenly hot | A whole quiche or a crowd |
| Microwave | 1–3 min at 50% power | Soft or soggy | Can turn rubbery; hot and cold spots | Speed only, when crust doesn’t matter |
More head-to-heads: air fryer vs oven and air fryer vs microwave.
Tips for perfectly reheated quiche
- Keep the temperature moderate. Egg custard turns rubbery and weeps at high heat. 150–160 °C is the sweet spot.
- Use foil smartly. A small piece loosely over the top stops over-browning, and a piece under the slice catches cheese drips. Never cover the whole basket floor, which blocks airflow, and never preheat with loose foil inside. More: can you put aluminium foil in an air fryer?
- Parchment works too. Use a perforated liner under the slice, always weighed down by the food.
- Reheat only what you’ll eat. Quality drops each time quiche is cooled and reheated.
- Using a Reheat preset? Many air fryers, including several Ninja models, have a Reheat button that runs at a gentler temperature. It works well for quiche. Check after 8 minutes and add time as needed, as presets vary by model.
Troubleshooting
| Problem | Why it happens | Fix |
|---|---|---|
| Top browned but centre still cold | Temperature too high, or quiche straight from the fridge | Drop to 150 °C, cover the top with foil, add 3–5 min |
| Soggy bottom crust | Basket not preheated, or a liner trapping steam | Preheat 2–3 min; place the slice directly on the basket or a perforated liner |
| Rubbery, watery filling | Overheated | Use 160 °C max and take it out as soon as the centre is hot |
| Cheese stuck to the basket | Filling bubbled over | Put a small foil square under the slice |
How long does quiche last? (storage)
| Storage | How long (baked quiche) |
|---|---|
| Refrigerator (4 °C / 40 °F or below) | 3–5 days |
| Freezer | 2–3 months for best quality |
| Room temperature | Refrigerate within 2 hours of baking, or within 1 hour if it’s above 32 °C (90 °F), as on a hot Indian summer day |
To freeze, cool the quiche completely, wrap individual slices tightly in cling film or foil, then place them in a freezer bag. Individual slices mean you can reheat one at a time.
Frequently asked questions
Can you reheat quiche in an air fryer?
Yes, and it’s the best way to do it. The air fryer re-crisps the pastry and heats the filling evenly in about 8–10 minutes at 160 °C (325 °F), far better than a microwave and much faster than an oven.
How long do you reheat quiche in an air fryer?
8–10 minutes for a refrigerated slice, 4–6 minutes for mini quiches, 15–18 minutes for a frozen slice and 15–20 minutes for a whole quiche at a lower temperature.
What temperature should I reheat quiche at in the air fryer?
160 °C (325 °F) for slices and minis, and 150 °C (300 °F) for whole or frozen quiche so the centre heats through before the outside over-browns.
Do I need to thaw frozen quiche before air frying?
No. You can reheat it straight from frozen at 150 °C (300 °F) for 15–18 minutes, covered with foil for the first 10. Thawing overnight in the fridge cuts the time to 8–10 minutes.
Can I put foil in the air fryer when reheating quiche?
Yes, as long as it’s weighed down by the quiche or tucked under the dish, and it doesn’t cover the whole basket floor. Don’t preheat the air fryer with loose foil inside.
Can you eat quiche cold?
Yes. Quiche that has been refrigerated properly and eaten within 3–5 days is safe cold, and many people enjoy it that way. Reheating simply restores the crisp crust and soft filling.
Can you reheat quiche more than once?
It’s safe as long as it’s refrigerated promptly and reheated to 74 °C (165 °F) each time, but the texture gets worse with every reheat. It’s better to reheat only the slices you’ll eat.