Start by making the pastry. Add the flours, butter and salt to a food processor or stand mixer and mix on low until the mixture ressembles breadcrumbs. Slowly add water, stopping when the mixture forms a clump. You do not want the mixture to be too wet, so it is important to add the water slowly. You may not need to add all 50ml.

Form a ball with the dough, cover with cling film and refrigerate for 20-30 mins.

Grease a 30 cm deep cake tin or pie dish and preheat the oven to 200°C.

After the 20-30 mins are up, flour your work surface with rice flour and place your dough on it. Roll out until your pastry dough is about 0.5cm thick.

Place the pastry into the prepared cake tin. Your dough will break as you try to move it. If this happens, I like to move smaller pieces and press them together in the cake tin so that there are no hole or cracks, like a pastry puzzle! Unfortunately, gluten free pastry does not hold together well, but we make it work!

Cover the pastry with greaseproof paper and pour baking beads on top (I keep a jar of lentils that I use over and over again for this, but you can also buy baking beads if you prefer). This process is called blind baking.

Blind bake in the oven for 10mins.

While your pastry is in the oven, prepare the filling. Fry the lardons (bacon bits) until they are browned. In a cup or small bowl, mix together the cornflour with a little bit of the milk. In a larger bowl, whisk together the eggs, the rest of the milk, the salt, pepper and nutmeg. Add the cornflour and milk mixture and whisk until well combined. Add the bacon to the mixture.

Remove the pastry from the oven. Smother the pastry with mustard before pouring in the egg and bacon mixture, sprinkle with some cheese if desired and return to the oven for 25-30 minutes.

You will know your gluten free quiche lorraine is cooked when it is golden brown all over.

Serve warm or cold, with a green salad on the side.