Gluten-free quiche lorraine

Brush a 23 x 3cm round fluted loose-base flan tin with melted butter and line base with baking paper. Put flours, and xanthan gum in the bowl of a food processor and pulse until combined. Add extra butter and process until mixture resembles fine breadcrumbs. Add egg and water, then process until mixture comes together and a dough forms. Turn dough out onto a lightly floured surface and knead until smooth. Form into a 3cm-round disc and enclose in plastic wrap. Refrigerate for 30 minutes or until dough is firm.

Preheat oven to 200°C. Roll out dough between 2 sheets of baking paper until 3mm thick. Line prepared tin with pastry, trimming excess. Prick base of pastry all over using a fork, then freeze for 10 minutes. Line pastry with baking paper and fill with baking beads or dried beans. Place on an oven tray and bake for 10 minutes. Remove paper and beads, then bake for a further 10 minutes or until pastry is golden brown. Set aside to cool.

Heat oil in a medium frying pan over a medium heat. Add onion and bacon, then cook, stirring, for 8 minutes or until softened. Using a slotted spoon, transfer to a plate lined with paper towel. Cool slightly.

Spread bacon mixture over base of pastry. Put eggs, extra flour and cream in a large bowl. Whisk until combined, taking care not to over-beat or bubbles will form on top of quiche. Add cheese and stir to combine.

Carefully pour egg mixture over bacon mixture. Bake for 30-35 minutes or until egg has set and is light golden. Stand for 5 minutes before removing from tin. Serve with green salad on the side.

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