The best part of this quiche is the lovely deep base which is gluten free. The seeds give it a lovely nutty crunchiness.

Base

100g Almond flour

150g Rolled oats

100g Butter – melted

3 Tbsp Poppy seeds

3 Tbsp Sesame seeds

100g Crushed pecan nuts/walnuts

1 Tbsp Honey

Salt, pepper

Filling

1 x Garlic glove

1 x Red onion

1 x Packet mushrooms

2 x Handfuls spinach

6 x Eggs

250ml Cream

100g Goats cheese crumbled

Salt, pepper

  To make the base, mix together all the ingredients in a bowl. Line a spring form tin with baking paper. Starting from the centre, press the mixture evenly into the base and up the sides of the tin. Prick with a fork then place in the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 180∞C.

  Place the tin in the oven and bake for 10 minutes, or until lightly golden and firm to the touch. Set aside to cool.

  For the filling, heat the oil in a large pan and gently cook the onion until soft but not coloured, toss in the garlic and mushrooms for 3 minutes. Spoon into the tart case, then add the spinach leaves, crumbled goats cheese. Add the eggs to a jug and beat with a fork, add the cream and goat milk cheese with a good grind of salt and black pepper. Slowly pour over the vegetables. Place the tart back in the oven and cook for 35 minutes or until the filling is just set in the middle.

  Leave to cool for 15 minutes then remove the sides of the tin.

  Serve with a fresh green salad.