New Quiche Recipe

Following the success of my first gluten free quiche last week, I decided to try out some new fillings and the new baking tin that Nico bought last week.  We were really pleased with the results again.  Here's my recipe:

Ingredients:

50g corn flour

50g rice flour

50g butter

5 tbsp water

200g creme fraiche

2 eggs

salt and pepper

cafe de paris spice mix

parsley

50g bacon / ham pieces

50g mushrooms (chopped)

Instructions:

• Mix the flour and butter together until it looks like breadcrumbs.  Add the water.  (If you add too much water as I usually manage, add some more flour to balance it out.)  Wrap the dough in clingfilm and let it rest in the fridge for thirty minutes.
• Mix the creme fraiche, eggs and spices in a bowl.  Add the ham and mushrooms and mix well.
• Line the dish with the pastry and fill with the egg mixture.
• Cook in the oven on 180 for around thirty minutes until the pastry is brown and the filling has risen and is more solid.
•  Enjoy!

We ate this with a nice salad on the side as the quiche is very filling and needed the refreshment.