If making the pastry from scratch, follow my gluten free pastry recipe (linked in the ingredients above) to the point of chilling. Once the pastry has chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4.

Place a sheet of baking paper on top of the pastry and fill with baking beans (or uncooked rice/lentils).

Blind bake the pastry for 10-15 minutes, then take out of the oven and carefully remove the baking beans and paper. Place back in the oven and bake for a further 5 mins. Remove from the oven while you make the filling.

To make the filling, place a small frying pan on a medium heat. Add the bacon lardons and fry for 4-5 minutes until *just* starting to go crispy. Remove onto a plate and blot with kitchen towel to remove any excess oil.

Add the eggs, milk, cream, bacon lardons and grated cheese to a large jug along with a generous seasoning of black pepper. Mix well with a fork until fully combined.

Remove the pastry crust from the oven and carefully pour in the filling, being careful to ensure the bacon and cheese is evenly distributed and the mixture doesn’t overflow.

Pop the quiche back in the oven for 35-40 minutes until the filling has set. Remove from the oven a serve hot or cold.