Quiche Lorraine with Pancetta and Seasonal Vegetables

Method

1. In a bowl, mix the flour with salt. Add cubed cold butter and work with your fingertips until the mixture resembles sand.
2. Add the egg and knead until a smooth dough forms.
3. Form a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
4. In a pan, heat a drizzle of oil. Add the smoked pancetta cubes and cook until crispy.
5. Remove the pancetta with a slotted spoon and set aside on paper towels. In the same pan, cook the broccoli and cauliflower for about 7 minutes until tender but still crisp. Season with salt and pepper.
6. On a floured surface, roll out the brisée dough and line the container. Prick the bottom with a fork.
7. Distribute the cooked vegetables and pancetta evenly over the dough.
8. In a bowl, whisk the eggs with cream, milk, salt, and pepper.
9. Pour the egg mixture over the vegetables and pancetta. Trim any excess dough.
10. Place the container in an air fryer. Cook at 180°C for about 25 minutes, until golden and set.