Remove 6 inch-round pie crust dough from the refrigerator for about 15 minutes before preparing quiche.
Unroll dough and place your tart pan on top of the crust. Cut a circle (it doesn't have to be perfect) about 1 inch outside the border of the tart pan.
Press the crust into the tart pan, tucking the edges down along the sides and cutting off any excess dough so that the crust is even with the top of the pan.
Place the tart pan into the basket of the air fryer and cook at 300 degrees F for 5 minutes.
Sprinkle 1/2 cup Swiss cheese into the bottom of the tart pan and then sprinkle 2 tablespoons bacon crumbles over the top of the cheese.
Whisk together 1 large egg, 1 tablespoon heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Take a moment to whisk some extra air into the egg mixture.
Carefully pour the egg mixture over the fillings in the crust. The egg mixture should reach the top edge of the crust. Do not overfill.
Place the prepared quiche back into the air fryer's basket and cook at 300 degrees F for another 10 minutes or until the egg is set in the center.
Allow to cool for 1-2 minutes, and then carefully pop the quiche from the tart pan. Use a spatula to remove the quiche from the bottom plate of the tart pan and serve immediately or set it on a cooling rack to cool.
