Bacon and Spring Vegetable Quiche Recipe

Ingredients

• 9 oz (250 g) gluten-free shortcrust pastry (Bob's Red Mill Pie crust works well)
• gluten-free plain flour mix, for dusting
• 1 tbsp butter
• 6 rashers of thick-cut bacon, diced
• 6 oz (180 g) crème fraîche
• 6 spring onions, roughly chopped
• 8 fl oz (225 ml) whole milk
• 4 large free-range eggs
• 4 oz (110 g) Gruyère, grated
• salt and freshly ground black pepper

1. Preheat the oven to 170°C/Gas Mark 3.
2. Roll out the pastry on a lightly floured surface to about 7.5 mm (1/3 in) thick and use it to line the base and sides of a 20 cm (8 in) fluted tart or quiche tin. Cut away any excess, overhanging pastry and prick the base all over with a fork. Chill until needed.
3. Melt the butter in a large sauté pan set over a medium heat. Add the bacon and fry for 6-7 minutes until golden-brown. Add the spring onions and some salt and pepper, and fry for 2 minutes.
4. Spoon and scrape half the bacon and spring onion into the pastry case. Beat together the crème fraîche, milk, eggs, Gruyère and plenty of salt and pepper in a jug. Pour into the pastry case. Top with the remaining bacon and spring onion, then bake for about 1 hour until the pastry is cooked through and the filling is set and browned on top.
5. Remove to a wire rack to cool. Serve warm or cover and chill before serving.