Air Fryer Lattice-Top Ham and Cheese Bake
This air fryer lattice-top ham and cheese bake is everything you want in a brunch recipe. Creamy eggs, melty cheese and savory ham come together under a crisp, buttery lattice crust. It’s as impressive to serve as it is easy to make.
Servings: 9
Ingredients
- 1 pie crust pre-made
- 6 eggs beaten
- 1/4 Cup heavy cream
- 1 Teaspoon salt coarse
- 1 Teaspoon black pepper freshly cracked
- 1 Cup ham diced
- 2 Cup cheddar cheese
- 1 Can pizza crust I used Pillsbury classic
- 5 Slices ham
- 5 Slices cheddar cheese
- 1 Tablespoon everything bagel seasoning
- 2 Tablespoon butter
Instructions
- Preheat the air fryer to 375 degrees F.
- In a large mixing bowl combine eggs, heavy cream, pepper, and salt. Whisk well and pour into the pie crust.
- Sprinkle diced ham and cheddar cheese into the eggs. Cover with foil.
- Place into the air fryer and cook for 25 minutes. Remove the foil for the final 5 minutes of cooking.
- Meanwhile, unroll pizza dough onto a lightly floured wooden cutting board. Lay slices of ham and cheese over one half of the dough. Break cheese apart to evenly cover if needed.
- Fold the plain side of the dough over the ham and cheese.
- Cut the dough into 8 equal strips. Lay 4 strips of dough onto the cutting board vertically. Weave the remaining 4 strips horizontally. Be sure to leave 1 or 2 inches at the end of each strip.
- Working with the ends of the dough one side at a time, start with the 2 pieces to the left and cross. Then cross the 2 pieces on the right. Bring both the left and right crossed strips together in the center and tuck. This will form a circular weave.
- Remove the quiche from the air fryer and place the dough weave onto the top. Heat the air fryer to 385 degrees F.
- Brush the dough with melted butter and sprinkle it with everything bagel seasoning. Air fry for another 7 minute, then serve warm.
Notes
Don’t skip the foil: It helps prevent over-browning the filling while it cooks.
Let it rest: Allow the bake to cool slightly before slicing for clean servings.
Pre-weave the lattice: Make the lattice ahead and keep refrigerated until ready to use.
Use a deep-dish crust: Ensures the filling doesn’t overflow.
Work on a floured board: Prevents the pizza dough from sticking while assembling the lattice.
Let it rest: Allow the bake to cool slightly before slicing for clean servings.
Pre-weave the lattice: Make the lattice ahead and keep refrigerated until ready to use.
Use a deep-dish crust: Ensures the filling doesn’t overflow.
Work on a floured board: Prevents the pizza dough from sticking while assembling the lattice.
Nutrition
Calories: 369kcal | Carbohydrates: 10g | Protein: 20g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1055mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 2mg
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