Think of this as a quick quiche with a tortilla standing in for pastry. Pressed into a silicone mold, the tortilla crisps underneath while the eggs bake, so the finished pie lifts out and slices cleanly. Layer fresh spinach, diced ham and crumbled feta on the base. Pour over three beaten eggs with a pinch of salt, then scatter halved cherry tomatoes on top. Air fry at 170°C (325°F) for 30–35 minutes. The moderate heat keeps the eggs tender; the pie is done when the centre feels just set, with no jiggle. Any cooked meat can stand in for the ham.
Instructions
- 1
Line a silicone air fryer mold with a large tortilla.
- 2
Add a layer of fresh spinach leaves on top of the tortilla.
- 3
Scatter diced ham cubes over the spinach.
- 4
Crumble feta cheese over the ham and spinach layer.
- 5
Crack 3 eggs into a glass, add a pinch of salt, beat with a fork. Pour evenly over the ingredients.
- 6
Top with halved cherry tomatoes scattered across the surface.
- 7
Air fry at 170°C (325°F) for 30–35 minutes until set and golden.
32:00 - 8
Let cool for a moment before slicing. Serve as a protein-packed breakfast pie.
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Frequently Asked Questions
Why line the mold with a tortilla?
The tortilla forms an edible crust that crisps underneath and makes the egg pie easy to lift out and slice, like a quick quiche base.
How do I know when it is set?
After 30–35 minutes at 170°C the centre should be just firm with no wobble. Lower heat and a longer bake keep the eggs tender rather than overcooked.
Can I swap the fillings?
Yes — any cooked meat, melting cheese and quick-cooking veg work. Squeeze or pre-cook watery veg like spinach so the pie sets cleanly.