Savouries
Quiche
(Serves 8 People)
Pre-heat oven Gas Mark 6 / 200°c / 400°f
Ingredients
9” oven proof baking dish
1 dessertspoon groundnut oil
½ pint Goat’s milk (300 ml)
2 large eggs
5 oz hard Goat’s cheese – grated (150 g)
2 large tomatoes - sliced
3 large mushrooms - sliced
1 large onion - finely chopped
2 rashers bacon – roughly chopped
½ green pepper – roughly chopped
Salt & freshly milled black pepper
For gluten free pastry
4 oz gluten free flour (120 g)
2 oz dairy free spread (60 g)
1 large egg (or 2 tablespoons of water if preferred)
Method
Using a knife blend the butter into the flour until the mixture resembles breadcrumbs.
Add the water and bring together until mixture resembles a soft ball of dough.
Wrap the pastry in some cling film and allow it to rest for 30-35 minutes.
Gently roll out and place in dish gently teasing pastry into place with your fingers.
Now gently warm the oil in a pan and lightly fry the onions, mushrooms and bacon until soft – do not allow the onions to brown.
Once these ingredients are ready, place them in the baking dish and spread to cover the bottom of the dish.
Next sprinkle the grated cheese over the top and then whisk the eggs and milk together and then pour over the ingredients in the dish.
Place the sliced tomatoes on top until the top of the pie is covered.
Bake for 35-40 minutes