Steps

1. In a bowl, combine 1 Egg, 50g Heavy Cream, 1/2 tsp Granulated Consommé, 1 tbsp Grated Parmesan Cheese, Salt to taste, and Coarse Black Pepper to taste. Mix well. (Key Tip!) Ensure you thoroughly mix to break down any lumps.
   🕒 00:41
2. Thaw 60g Seafood Mix and drain any excess water.
   🕒 01:03
3. Thaw 80g Frozen Broccoli, gently squeeze out excess water with your hands, and cut into bite-sized pieces.
   🕒 01:10
4. Add the seafood mix and broccoli to the bowl and mix together.
   🕒 01:29
5. Let 1 Sheet Puff Pastry soften at room temperature.
   🕒 01:34
6. Roll out the puff pastry with the back of chopsticks.
   🕒 01:50
7. Lightly grease the inside of your pudding cups with a little Vegetable Oil to prevent sticking.
   🕒 01:55
8. Line the pudding cups with the rolled-out puff pastry.
   🕒 02:02
9. Preheat your air fryer to 180°C (350°F).
   🕒 02:23
10. Pour the mixed ingredients into the pudding cups.
    🕒 02:27
11. Arrange the pudding cups in the preheated air fryer basket.
    🕒 02:41
12. Heat at 180°C (350°F) for 10 minutes.
    🕒 02:47
13. Set the air fryer to 160°C (320°F) and continue heating for another 5 minutes.
    🕒 03:06
14. After cooking, insert a skewer or toothpick to check for doneness. If not cooked through, heat for an additional 5 minutes.
    🕒 03:22
15. Once baked, carefully remove the pudding cups, being mindful of the heat.
    🕒 03:37
16. Use a skewer around the edge of the pudding cup to loosen and remove the quiche.
    🕒 03:51
17. Plate the quiche and sprinkle with Dried Parsley in the center.
    🕒 04:15