I'll have a slice of that...

Apparently bellytot's tastebuds have been forming. Who knows what he/she can taste, but it is fun to think that I might be already introducing someone to the things we love in some way. One thing I could eat by the tart dish full (but I'm restraining myself) is quiche, and my gluten-free mince pie pastry recipe* seems to work perfectly... brandy omitted, obviously.

Bacon, Leek & Mushroom Quiche

Pastry dough*

227g g-free bacon

1 leek, finely sliced

1 punnet mushrooms

Mixed herbs

1 cup grated cheese (you could use dairy-free cheese)

1 cup milk (soya works perfectly if you can't have dairy)

3 eggs

Salt and pepper

Roll out the dough and line your tart dish. The pastry will break slightly (it's gluten free!), but the joy of g-free pastry is that it's hard to overwork it, so you can mend any cracks by simply pressing it together. Blind bake the pastry shell at 180C for about 20 minutes. While that's in the oven, fry the bacon until crispy then break it up roughly. Sautée the leeks and mushrooms with a dash of the mixed herbs until caramelised and soft. Beat the eggs and milk together. Line the pastry shell with the bacon, leek and mushroom mixture and sprinkle the cheese over the it. Pour the egg mixture on top and bake at 180C for 40 minutes. I could eat it for breakfast, lunch and dinner.