Gluten Free Asparagus, Sundried Tomato and bacon quiche

Pastry Ingredients:

450g GF plain flour

225g Butter

2Tbsp of Nigella seeds

1 tsp salt

2-3Tbsp of milk

Filling Ingredients:

6 Eggs

250ml of Double cream

10 Asparagus storks

2 Sliced shallots

10 Diced sundried tomatoes

200g Strong cheddar cheese

6 Slices of bacon cut up

Method:

To begin with preheat the oven to 170c and butter the sides of your quiche dish. Add the flour and diced butter to a bowl and rub the flour and butter between your fingers until it resembles bread crumbs. Add the salt and nigella seeds and the milk a Tbsp at a time until the mix comes together into a nice dough. Wrap in cling film and let the dough firm up in the fridge for about 30mins. Once the dough has firmed up, flour your board and roll out the dough until is a just over 1/2 a cm thick. transfer the dough into your quiche dish and make sure that it fits well with and do not trim the edges yet. Blind bake the dough for 15mins.

Whilst the base of your quiche is in the oven its time to prepare the filling. place the shallots, bacon and sundried tomatoes in an frying pan and cook for 5 mins, add some dried oregano, garlic granules and a tsp of sugar. Mix the eggs, cream and cheese together in a jug and season will with pepper.

Take the base out of the oven and place the bacon mix on the bottom of the pastry, then slowly poor the egg mixture into the pastry and then arrange the asparagus on top place the quiche carefully and cook for 45 mins.

Once the quiche is cooked take out of the oven and either enjoy warm or let it cool. We had ours with new potatoes and some salad.