INGREDIENTS
- 200g gluten free plain flour
- 1 egg
- 120g butter, cold and cubed
- 1 tbsp. milk
- 1 tsp. sea salt
- 6 eggs
- 300ml fresh cream
- 50g baby spinach
- 150g pumpkin slices, roasted
- ½ brown onion, diced and sautéed
- 3 portabello mushrooms, sliced and sautéed – 140g
- 1 tsp. chopped sage
- 1/3 cup grated cheese – 50g
- 3 new potatoes, peeled and sliced thinly
- 1 tbsp. butter, melted
DIRECTIONS
- For the pastry, place the flour and butter into the food processor bowl and process to resemble breadcrumbs, about 1 minute. Add the egg and milk and process until it forms a ball. Remove from the food processor bowl and knead slightly to bring together. Roll out to 3-5mm thickness. Grease a 25cm flan dish and line the base with greaseproof paper. Line the flan dish with the rolled pastry without trimming the pastry. Rest the pastry in the fridge for 1 hour. Trim the edges after the rest.
- Pre-heat the oven to 170°C.
- Line the pastry with greaseproof paper and baking beads. Blind bake for 20 minutes at 170°C. Remove beads and cook for a further 10 minutes.
- For the quiche filling, evenly place the spinach, roasted pumpkin, sautéed onion and mushrooms, the chopped sage and grated cheese.
- Whisk together the eggs and cream and season with salt and pepper. Pour the egg and cream mixture into the pastry over the vegetables until it reaches the top of the pastry. Place the potato slices into a microwavable container and put 1 tbsp. water in and put a lid on the top. Microwave on high for 2 minutes. Drain off any remaining liquid and lay over the top of the uncooked quiche. Brush the top of the potato slices with the melted butter and place into the oven on 170°C for 30 minutes and then increase the temperature to 200°C to crispen the potatoes.
- Remove from the oven and let cool to warm. Slice and serve.