For the Pastry
- 250g gluten free plain flour
- 125g butter/margarine
- 1 egg (lightly beaten)
- Parchment paper
For the Filling
- 5 eggs (lightly beaten)
- 100ml PureOaty oat drink
- Half a thinly sliced onion
- Half a head of small broccoli
- 100g flaked smoked salmon
- 150g grated cheese
- Pinch of salt & pepper
- Sprinkle of herbs
Preheat oven to 180C/gas mark 4. In a large bowl, rub the flour and butter in fingers until it resembles breadcrumbs.
Add the beaten egg to the mixture, stir in with a fork and then use your hands to form the dough into a ball shape.
Cut out a large piece of parchment paper to roll the pastry on to. Lightly dust the parchment with gluten free flour.
Roll out the dough on parchment paper with a rolling pin to slightly larger than a 25cm quiche dish. Place dish upside down over pastry.
Pick up the parchment paper, pastry and dish, and flip over. Press pastry into bottom and sides of dish.
Bake pastry for 10 minutes.
While baking the pastry, make the filling. In a bowl mix the beaten eggs, milk, onion, broccoli, smoked salmon, cheese, salt and pepper, and your favourite herbs.
Transfer the mixture into the centre of the pastry dish and spread evenly.
Bake for 40-45 minutes until the top is cooked.