Spring Vegetable Quiche Recipe

Ingredients

• 5 oz (140 g) gluten-free plain fl our mix, plus extra for dusting
• 2¼ oz (65 g) cornflour
• 4 oz (110 g) unsalted butter, chilled, cubed
• 1 large free-range egg, beaten
• a pinch of salt
• 2 tbsp iced water (optional)

• 9 fl oz (250 ml) whole milk
• 4 large free-range eggs
• 9 fl oz (250 ml) double cream
• 6 oz (160 g) Gruyère, or Gouda, grated
• a pinch of fresh nutmeg
• 7 oz (200 g) carrots, peeled, diced
• 6 oz (180 g) leeks, sliced, washed, drained
• 1 garlic clove, peeled, finely chopped
• a handful flat-leaf parsley, chopped
• salt and freshly ground black pepper
• salad cress, snipped, to serve

1. For the pastry, combine the flour mix, cornflour, butter, beaten egg and salt in a food processor.
2. Pulse until a rough ball of pastry forms around the blades; add some water if it's too dry or more flour if too wet. Turn out and shape into a ball. Wrap in clingfilm and chill for 30 minutes.
3. After chilling, preheat the oven to 190°C/Gas Mark 5.
4. For the filling, beat together the milk, cream and eggs in a large mixing bowl. Stir in the cheese and season well with nutmeg, salt and pepper. Stir in all the vegetables, garlic and parsley.
5. Roll out the pastry on a lightly floured work surface into a large round approximately 7.5 mm (1/3 in) thick. Lift it into a 20 cm (8 in) springform tin, pressing it into the base and sides.
6. Cut away any excess overhanging pastry and prick the base all over with a fork.
7. Pour in the prepared filling and bake for about 45-50 minutes, until the pastry is cooked through and the filling is set and golden on top; if the quiche starts to brown too quickly, cover with aluminium foil.
8. Remove from the oven and cool in the tin.
9. Turn out and serve warm or at room temperature in slices with a garnish of salad cress.