Air fryer quiche

Method

1. To make the pastry, put the flour and a pinch of salt in a mixing bowl. Rub in the butter using your fingers and thumbs until the mixture resembles coarse breadcrumbs. Stir in the milk, vinegar and most of the egg, cutting it into the flour mixture with a knife, then use your hands to briefly work the mixture until it comes together in a dough. Shape into a ball, flatten into a disc, cover and chill in the fridge for 30 minutes.
2. Meanwhile, heat the air fryer to 180°C. Chop the broccoli into florets then fry for 8 minutes until coloured and slightly tender. Set aside.
3. Grease the tin with a little butter, then roll the pastry out on a floured work surface into a circle slightly larger than your tin. Use it to line the tin, ensuring the pastry comes up the sides, then use a fork to prick the base. Cover the pastry with baking paper, fill with baking beans or raw rice, then blind bake in the air fryer for 10 minutes at 180°C.
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4. While you wait, put the eggs and evaporated milk in a blender and whizz until smooth. Add the cheddar and a little salt and pepper and whizz again.
5. Remove the baking beans and baking paper from the tart and return it to the air fryer for 2 more minutes until the pastry is light golden and feels sandy to the touch. Put most of the broccoli and thyme leaves in the base, then pour the egg mixture over the top. Top with the remaining broccoli and thyme, then cook in the air fryer at 170°C for 30-35 minutes. Check it after 20 minutes; if the top is browning too quickly, cover it with foil.
6. Leave the quiche to cool for 5 minutes before removing it from the tin. Enjoy warm or cold, sprinkled with a little salt.