Pumpkin spinach & feta quiche - gluten-free

20 cm quiche - 4 good portions

Pastry

150g buckwheat flour

90g butter, cold and cubed

1 egg yolk

20 ml cold water

Filling

200g pumpkin - skinned & roasted in chunks with seasoning & olive oil on 200*C for around 30-45 minutes until just turning brown on edges

75g lardons (optional for veggies)

½ red onion sliced

3 bricks frozen spinach, defrosted

75g crumbled feta

4 eggs

50ml cream

1 clove garlic, squashed

Combine the flour butter, egg yolk and water in the food processor and blitz until combined. Roll out between cling film and push into quiche plate making the sides all nice and neat. Fork it and rest in the fridge for 30 minutes.

Blind bake base at 200*C until cooked through, it might crack on the bottom so try to patch it up best you can. 

Meanwhile, fry off the lardons adding the onion till coloured and tasty.

Fill the quiche base with pumpkin, lardons, onion mixing in the spinach and feta and season well.

Mix the eggs, cream and garlic together, season and pour into quiche.

Bake in the oven for around 20-30 minutes until cooked through but not too much

***the base is a bit crumbly but we’re going for GF not aesthetics! If you want a vain quiche, use half-half buckwheat and spelt wheat flour, it will still be low gluten.