Vegetable Gluten-Free Quiche Instructions

• Add the flour, butter, herbs and pulse in a food processor to a breadcrumbs consistency.
• Keep pulsing and add the iced water to bring the pastry together in a ball.
• Remove the pastry, wrap it in some cling film and keep in the fridge for 30 mins.
• Preheat the oven to fan assisted 160C /180C/350F/gas 4. Lightly grease a 28 cm baking dish and set aside.
• Roll out the pastry to about a 0.5 cm thickness and line the prepared dish with the pastry. Fix any holes with pastry offcuts and prick the bottom of the pastry with a fork.
• Place a layer of foil on the pastry and weight this down with some baking beans and bake blind for 15 mins.
• Remove pastry from the oven, remove the baking beans and foil and bake for a further 5 mins.
• Whilst the pastry is baking, heat the oil in a frying pan and sauté the mushrooms for about 5 mins.
• Then add in the spring onions and cook for a further min and switch off and mix in the defrosted spinach.
• Make the quiche filling by mixing together the milk, eggs, salt and nutmeg in a jug.
• Add the sautéd veggies into the pastry, top with the egg mixture and bake for 30-35 mins or until golden and lightly set.