1. Sift the flour into a bowl. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs.
   • Alternatively, pulse the flour and butter in a food processor.
2. Stir in the grated cheddar and salt.
3. Gradually add the cold water, mixing with a knife until the dough starts to come together.
4. Form the dough into a ball, wrap in cling film, and refrigerate for 20 minutes.
5. Roll out the dough on a lightly floured surface and line an 18 cm (7-inch) loose-bottomed flan tin.
6. Trim excess pastry, leaving a little extra to account for shrinkage.
7. Chill the pastry in the freezer for 10 minutes or in the fridge for at least 20 minutes.
8. Preheat your air fryer to 180°C (375°F), if required.
9. Cover the pastry with baking parchment or foil and fill with baking beans.
10. Place the tart tin in the air fryer and bake for 10 minutes.
11. Remove the parchment and baking beans, then bake for another 2 minutes.

Make the Filling & Assemble the Quiche:

12. Cook the bacon lardons in the air fryer at 180°C (375°F) for 6 minutes.
    • You can place them on foil or in an ovenproof dish for easy cleanup.
13. In a jug, whisk together the eggs, milk, double cream, Dijon mustard (if using), and black pepper.
14. Evenly distribute the cooked bacon over the base of the pastry case.
15. Sprinkle the grated cheese over the bacon.
16. Place the tart tin back in the air fryer and carefully pour the egg mixture over the filling.
17. Bake at 160°C (300°F) for 30–35 minutes.
    • Check after 20 minutes and cover with foil if it starts browning too quickly.
18. Let the quiche cool in the tin for 10 minutes before removing and serving.

Serving Suggestions:

• Enjoy warm with potatoes and vegetables.
• Serve at room temperature with a fresh salad.