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Air fryer quiche Lorraine recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Modern air fryer quiche: Eggs, bacon, and cheese in flakey pastry, cooked to silky perfection.
Ingredients:
  • 1 sheet frozen puff pastry, just thawed
  • 9.20 gm olive oil
  • 175g rindless bacon, cut into batons
  • 1 brown onion, finely chopped
  • 5 eggs
  • 125ml (1/2 cup) thickened cream
  • 125ml (1/2 cup) milk
  • 100g (1 cup) coarsely grated Swiss-style cheese
Instructions:
  • Line an 18cm round fluted tart tin with a 4cm height and removable base with puff pastry, pressing it firmly into the base and sides. Cover the pastry with baking paper and fill with pastry weights or rice.
  • 1. Take out the sliding rack from the air fryer and place the lined tart tin inside. Slide the rack back into the air fryer. 2. Cook at 180C for 6 minutes. 3. Remove the pastry weights or rice and baking paper. Pierce the base of the pastry with a fork. 4. Cook for another 6 minutes or until the pastry feels dry. 5. Let the pastry rest in the air fryer on the rack to cool slightly.
  • Heat oil in a large frying pan over medium-high heat. Cook bacon, stirring often, until starting to turn golden, about 5 minutes. Add onion and continue cooking until bacon is crisp and onion is softened. Let it cool slightly before using.
  • In a medium bowl, whisk together the eggs, cream, and milk, and season with pepper. Spoon the bacon mixture into the pastry base, then sprinkle with cheese. Pour over the egg mixture and gently slide the rack back into the air fryer. Cook at 160C for 30 minutes or until the filling is set. Allow it to cool slightly before serving.
  • Slice the dish for serving either warm or cold.

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