Add the flour, xanthan gum and salt to a large mixing bowl and stir together.

Cut the COLD butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.

Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.

Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.

Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!

Fry the fajita vegetable mix from frozen as per the cooking instructions. If using your own mix, fry the vegetables until they are cooked through.

Crack the eggs into a large jug and add the double cream and milk. Whisk lightly until combined. Pour the cooked fajita mix into the jug along with the Cheddar cheese and mix well. Set to one side.

Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Remove the chilled pastry from the fridge and roll between two pieces of clingfilm to around 5mm thick.

Carefully lift the pastry into your dish and gently press it into the edges. Trim any excess. Prick the bottom of the dish with a fork, lay a piece of baking paper on top and fill with baking beans. Bake for 10 minutes, then remove the baking beans and place back in the oven for another 5-10 minutes until the pastry starts to go golden around the edges.

Remove from the oven and fill with the filling - careful not to let it overflow! Make sure the peppers are evenly distributed and then place back in the oven for another 35-40 minutes until the quiche is golden on top.

Once baked, this can be served hot or cold. Will keep in the fridge for around 2-3 days and can be reheated.