For the dough, place all the ingredients in a bowl and knead with your hands.

Shape the dough into a ball, wrap in cling film and place in the fridge for 30 minutes.

Roll out the dough into a square that is slightly larger than the air fryer container so that the edges of the dough can be raised.

Line the Airfryer tray with a piece of baking paper cut to size.

Cover the rolled out pastry with baking paper, fill with baking peas and blind bake for 15 minutes at 180°C using the MultiFry FastOven program for baking (muffin symbol).

For the filling, wash the spinach and basil well and chop roughly.

Wash the cherry tomatoes. Halve the olives.

Whisk the eggs and cream in a bowl with a MQ5 hand blender + whisk.

Add the spinach and basil and season with oregano, salt and pepper.

Place the olives and tomatoes on the quiche dough, crumble the feta over the tomatoes and olives, but leave some for the topping.

Pour the egg mixture over the quiche and spread the remaining feta on top.

Bake the quiche with the FastOven Program for baking at 170°C for approx. 30 minutes in the MultiFry Pro until crispy. Check after 20 minutes - if the top is browning too quickly, cover with foil.

Cut the Mediterranean quiche into pieces and serve with toasted pine nuts or fresh basil.