Colourful Vegetarian Gluten Free Quiche

Put all the ingredients for the dough in a mixing bowl and work them into a smooth dough until the dough is consistent and firm.

Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour (or overnight). This makes the dough easier to roll out and work with.

Stir the mixture of cream, milk and eggs and add salt. Season to taste with spices if desired.

Peel and cut the vegetables long length.

Roll out the dough (not thinner than 4mm) on the baking paper or on a lightly floured work surface, slightly larger in diameter than the mould. Use the overhanging dough to create the edge.

Lay out the mould with the dough. If the mould is not coated, grease thinly with butter or margarine. Press the dough gently and cut off the edge at the same height as the mould.

Pour the half of the cream mixture into the mould, add cheese and place the vegetables on the pastry.

Carefully pour the second half of the cream mixture into the mould in a circle from the outside in. Make sure nothing overflows.

Place the mould on the middle rack and bake for at least 55 to 70 minutes until golden brown. To test whether the quiche is cooked through, just shake the tin a little bit. If it wobbles in the middle, it needs a little more time in the oven.