Quiche Lorraine

Hi everyone, this is a great recipe for quiche, I did find it to bake very flat & the underneath was not baked properly, so I adjusted the recipe slightly. Use Xathum gum powder (1 tsp) when mixing the gluten free flour with a pinch of salt. When using butter it has to be proper butter Kerrygold, no cheaper version or your base will not taste or bake right, this gives a much nicer bite to the crust. 2 hrs in the fridge wrapped in cling film. Roll out between cling film and turning as you go to give an even round flat base, make it bigger then 9" to fold back in the edges to give a thicker outer wall with a bite. Baste in egg and bake for 10 mins (160 Fan) before adding the mixture. alter the above recipe with the following Use 200 grms of Creme fraiche and 100 grms of philidelphia along with 80 grms of cheese, 4 eggs. 2 cloves of chopped garlic,we love garlic (to be cooked along side ham,bacon,chopped mushrooms,onion in frying pan). Combine all the ingredients in your mixer, I added lots of fresh Thyme (beautiful). Add the mix to your flan and return to oven for a further 50 mins, (this will rise alot, but once cooling on a rack it will flatten again). The result will be great, your flan will be 1" thick with a golden top and very tasty with a fabulous texture. The heat is adjusted to 160 for longer baking time as well, this gives it time to cook correct and a lower temp without burning, whats the rush, take time to bake it as you have spent the money on the ingredients so do not destroy the hard work in the rushing of the baking process.