Roast Veggie Tortilla Quiche (Air Fryer) - An Easy Work Lunch Idea with Bonus Dessert Recipe

The last few months of 2025 were absolutely flat out for me. Not only is it peak season at Nudie Rudie Lunch Box, but Term 4 always brings its own kind of chaos — end-of-year school events, endless to-do lists, and getting Christmas ready for a family of six.

Even though I usually rely on solid meal planning to get through busy weeks, November and December threw me off completely. I found myself grabbing lunch from the café far more often than I’d like. While the options were healthy, the cost added up quickly — and it’s not something I want to rely on long term.

So I decided to recreate one of my favourite café lunches at home, and I’m sharing it here in case it inspires you to start packing your own work lunches again in 2026 too.

Roast Veggie Tortilla Quiche (Air Fryer)

Serves: 4
Keeps: 3–4 days in the fridge

Ingredients

• 500g Kent pumpkin, diced

• 2 potatoes, diced (leave skin on)

• ½ red onion, sliced

• ½ cup baby spinach leaves, torn

• 1 tbsp fresh dill, finely chopped

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ cup light cream

• 3 large eggs

• ½ cup grated cheddar cheese

• 2 wholegrain tortilla wraps

• Olive oil spray

• Salt and pepper

Method

1. Toss pumpkin, potato and onion with olive oil, salt and pepper.
   Air fry at 180°C for 20 minutes, until tender and lightly golden.

2. Lightly spray the air fryer basket and line with the tortilla wraps.

3. Layer roasted vegetables, spinach and dill over the tortillas.

4. In a bowl, whisk eggs, cream, cheese, garlic powder and onion powder.

5. Pour egg mixture evenly over the vegetables.

6. Air fry at 180°C for 20 minutes, or until just set and golden 

   Tip: If the top starts browning before the centre is fully cooked, loosely cover the quiche with foil after about 10 minutes. This will help it cook through without over-browning the top.

Cool before slicing. Perfect for lunchboxes or reheating at work.

Mango Chia Pudding

Serves: 3–4
Keeps: Up to 3 days refrigerated

Ingredients

• Flesh of 1 ripe mango

• ⅓ cup black chia seeds

• 2 tsp maple syrup

• ½ tsp vanilla paste

• 200ml light coconut milk

• 200ml dairy milk (or milk of choice)

Method

1. Add all ingredients to a food processor or blender.

2. Blend until smooth and creamy.

3. Pour into an airtight container or one of our insulated food jars (so you're ready to grab and go) and refrigerate for at least 2 hours to thicken.