Gluten-free Breakfast Quiche

Gluten-free Shortcrust Pastry

• 200 g gluten-free plain white flour (see tip)
• 100 g unsalted butter, cold, diced
• 80 g water, ice cold
• 1 ½ tsp xanthan gum
• 2 pinches fine sea salt

Filling

• 80 g Cheddar cheese, cut in pieces (2 cm)
• 125 g pork sausages (approx. 2), skin removed, broken in pieces
• 65 g streaky bacon (approx. 3 rashers), cut in pieces (1 cm)
• 10 g olive oil
• 130 g potatoes, peeled, cut in pieces (2-3 cm)
• 500 g water
• 4 large eggs
• 250 g milk
• ¼ tsp fine sea salt
• 2 pinches ground black pepper
• 1 spring onion (approx. 10 g), finely chopped