Recipe: quiche with pumpkin and pancetta from the Airfryer

This pumpkin quiche with pancetta is incredibly delicious. With an almond flour crust, a creamy filling of pumpkin, cottage cheese and soy cream, and a little crispy pancetta, this is a dish you can serve both hot and cold. Best of all? You can make it super easily in the Airfryer!

This recipe comes from Sandra Bekkari’s latest book Snelle & Gezonde Airfryer-recepten, which contains 60 delicious, healthy and quick recipes that you can prepare in no time.

• Mix the ingredients for the crust with 65 ml olive oil and 1 tbsp water and pour into a quiche tin. Press down firmly and make sure
  the dough is evenly thick everywhere.
• Preheat the Airfryer and bake the crust for 10 minutes at 180 °C. Remove from the Airfryer and leave to cool slightly in the tin.
• Mix the pumpkin and onion with olive oil, pepper and salt. Pour into the Airfryer and select the vegetable programme (150 °C, 10 minutes), but increase the time to 15 minutes.
• Afterwards, pour the pumpkin and onion onto the baked crust. Top with rosettes of pancetta.
• Mix the eggs with the cream and season with pepper and salt. Pour into the quiche tin. Top with dollops of cottage cheese and
  place in a preheated Airfryer at 185 °C for 30 minutes.
• Check whether the filling is cooked through. If necessary, bake for another 5 minutes at 180 °C, but cover the quiche.
• Garnish with a few sprigs of thyme. Serve hot, lukewarm or cold with a salad.