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Slice of air fryer quiche lorraine.

Air Fryer Quiche Lorraine

Janice Pattie
A classic bacon and egg tart adapted to make in your air fryer.
5 from 4 votes
Prep Time 15 minutes
Cook Time 50 minutes
Resting time 30 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Brunch, lunch, main
Cuisine French
Servings 4
Calories 751 kcal

Equipment

  • Air Fryer
  • 18 cm ( 7 in) loose based tart or flan tin
  • Aluminium Foil
  • measuring jug
  • Measuring spoons
  • weighing scales
  • medium bowl
  • cheese grater
  • Food Processor (optional)
  • Whisk or fork
  • rolling pin
  • cling film plastic wrap
  • baking parchment
  • baking beans

Ingredients
 

For the pastry

  • 150 grams plain (all purpose) flour
  • 75 grams butter
  • 50 grams cheddar cheese grated
  • ¼ tsp salt
  • 40 ml cold water

For the filling

  • 150 grams bacon lardons pancetta or steaky bacon
  • 2 medium eggs
  • 3 tbsp milk
  • 120 ml double cream
  • 1 tsp dijon mustard optional
  • ¼ tsp ground black pepper
  • 150 grams cheddar cheese grated

Instructions
 

Make the pastry

  • Sift the 150 g (1 cup) of plain (all purpose) flour into a bowl. Add 75 g (2½ ounces) butter. Rub the butter into the flour with your fingertips until they resemble breadcrumbs,
    butter rubbed into flour for pastry
  • Or whizz the flour and butter in a food processor.
    food processor pastry crumb
  • Stir 50g (⅓ cups) grated cheddar cheese and ¼ tsp salt into the pastry crumb Then gradually add the 40 ml (3 tbsp) water a bit at a time into the pastry crumb until it starts to come together.
    pastry crumb with water
  • Mix to a dough with a blunt knife, adding a little more cold water if necessary. Try not to handle the dough too much as this makes it tough.
    pastry dough in bowl
  • Wrap the pastry dough in clingfilm and refrigerate for 20 minutes.
  • Roll out the pastry on a lightly floured work surface and use to line a 18 cm/7 inch loose-bottomed flan tin. Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage. Place the pastry lined tin into the freezer to chill for 10 minutes or into the fridge for at least 20 minutes.
    pastry lined tart tin, ball of pastry dough and rolling pin.
  • Cover the pastry with baking parchment or foil and fill with baking beans or any raw dried beans or rice.
  • Pre-heat your air fryer if required.
  • Place the tart/flan tin into the air fryer and bake at 180℃/375℉ for 10 minutes.
  • Remove the parchment and baking beans, the bake for a further 2 minutes.

To make the filling

  • Cook 150 g (5 ounces) bacon lardons (pancetta pieces) in your air fryer at 180℃/375℉ for 6 minutes. I cook the bacon on a piece of foil or in an ovenproof dish to save on washing up, but you can cook it directly in the air fryer if liked.
    bacon bits in air fryer
  • Beat 2 eggs, 3 tbsp milk and 120 ml (½ cup) double cream in a jug.
  • Add 1 tsp Dijon mustard and ¼ tsp freshly ground black pepper.
  • Spoon the bacon pieces evenly across the base of the pasry case.
  • Sprinkle over 150 grams (⅔ cup) grated cheese.
  • Place the tart tin into the air fryer then pour the egg mixture over the bacon and cheese.
  • Bake at 160℃/300℉ for 30-35 minutes.
  • Check after 20 minutes and cover with foil if starting to brown.
  • Remove the quiche and leave to cool in the tin for 10 minutes.
  • Remove from the tin and serve warm with potatoes and vegetables or at room temperature with salad.

Nutrition

Calories: 751kcalCarbohydrates: 32gProtein: 36gFat: 54gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 261mgSodium: 1777mgPotassium: 163mgFiber: 1gSugar: 2gVitamin A: 1552IUVitamin C: 0.2mgCalcium: 411mgIron: 2mg