- 2 cups Healtheries GF Bread Mix
- 75g cold butter - cubed
- ¼ teaspoon salt
- 1 free range egg
- 4-7 tablespoons cold water as needed
- 5 free range eggs – lightly whisked
- ½ cup cream
- ¾ cup grated cheddar cheese
- Small handful fresh basil or parsley – roughly chopped
- Large handful baby spinach leaves
- 1 1/2 cups (approximately) leftover roasted potatoes
- 5 cherry tomatoes – halved
- Place the Healtheries Gluten Free Bread Mix into a food processor along with the butter and salt. Run the machine until the butter is completely combined and the flour is looking coarser.
- Add the egg and turn on the food processor again. Add the water slowly, one tablespoon at a time until the mixture has come together into a dough. You may not need all the water.
- Form a thick disc with the dough. Place in an airtight container or wrap in clingfilm and put in the fridge for at least 1 hour (and up to 24 hours).
- Roll the dough out on a large piece of baking paper until 5mm thick. Dust your rolling pin with bread mix if the dough is sticky. Use the baking paper under the rolled dough to help lift and lay it over a well greased tin and press in gently. Trim the edges. Patch any little holes or tears in the dough with the leftover pastry. Place in the fridge to chill for 15 minutes.
- Preheat oven to 180 degrees Celsius.
- Blind bake the crust for 15 minutes until lightly golden. Remove pie weights (if using after 10 minutes. Leave to cool.
- Whisk together the eggs, cream and herbs. Pour into the cooled crust. Scatter the remaining ingredients on top, starting with the spinach and finishing with the cherry tomatoes. This will means your ingredients with not be entirely buried under the egg and will give a lovely rustic look to your end result.
- Bake for 30-40 minutes until golden.