Spray or brush your cake tin with oil.

Lay a filo sheet in the tin, ruffling to fit into the corners, then drizzle, brush or spray sparingly with oil and repeat with the next sheet, adjusting the angle to cover the tin evenly. Repeat until you've used all 3 sheets, finishing with a little oil.

Sprinkle the grated cheese into the pastry case.

Top with the chopped tomatoes.

In a jug or bowl, whisk together the eggs and cream together with a pinch of salt and pepper.

Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 205C for 4 minutes.

Place the tin in the air fryer basket and pour in the egg filling, stopping a good half inch (1-2cm) shy of the top so that it doesn't overflow. If you are using a smaller tin, you will not need all of the filling.

Loosely cover the top of the quiche with foil.

Set to 160C/320F of the oven and bake for 15 minutes.

Remove the foil and bake for a further 15 minutes until the filling is set and the pastry is golden.

Place the tin on a cooling rack and allow to cool for at least 15 minutes before serving so that it has time to firm up. If you want neat-edged slices, you'll need to cool the quiche completely, but you can warm each slice again before serving, if you prefer.