For the pastry
Click here for gluten free recipe*
For the filling
1 tbsp chopped parsley
1 tsp chopped chives
1 tsp chopped thyme
1 tsp rubbed sage
1 handful spinach, chopped
200g pumpkin, deseeded, peeled and cubed.
50g/2oz cheddar, grated
50g/2oz Gruyère, grated
4 tomatoes, sliced (optional)
5 eggs, beaten
100ml/3½fl oz lactose free milk
200ml/7fl oz lactose free double cream
2 tbsp olive oil
*You can also make this crust free.
Roll out the gluten free pastry on a light floured (gluten free) surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
Preheat the oven to 190C/375F/Gas 5. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans.
Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
Reduce the temperature of the oven to 160C/325F/Gas 3. Sprinkle the cheeses into the pastry base and add the sliced tomatoes if you are using them.
Fry the pumpkin cubes for 10 minutes until tender and sprinkle over them over the top, followed by the spinach.
Combine the eggs with the lactose free milk, herbs and lactose free cream in a bowl and season well. Pour over the pumpkin and cheese.
Sprinkle the thyme over the top and trim the edges of the gluten free pastry.
Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
Trim the pastry edges to get a perfect edge and then serve in wedges.
Recipe adapted from: Good Food