Air Fryer Crustless Quiche Lorraine
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 10 g Butter
- 1 Onion (peeled and finely chopped)
- 280 g Pancetta
- 6 Eggs (large)
- 150 ml Double Cream
- 50 g Parmesan (grated)
- Pinch of Nutmeg
- ΒΌ tsp Salt
- β tsp Black Pepper
Method
- Preheat the air fryer to 180c (350F) and line a 20cm square or round baking tin with baking paper (use whichever tin shape fits in your air fryer basket the best).
- Melt the butter in a frying pan over medium heat and cook the chopped onion and pancetta for 6-7 minutes until the onion is soft and translucent.
- In a jug whisk together the eggs, double cream, Parmesan, nutmeg, salt & pepper. Mix in the cooked onion and bacon mix.
- Pour the egg mixture into the tin and air fry for 20-25 minutes until set. Allow it to cool for 10 minutes before slicing.