Fabulous gluten free courgette quiche that I made for a girlie lunch and will be finished off for dinner!  You will need 8 oz of rice flour (although I had to add an oz of coconut flour as I’d run out!) 1 egg, 1 tablespoon of cold water and 3 1/2 oz of butter and mix together to make pastry then leave in the fridge for 10 mins to rest.  Fry one large onion and two courgettes sliced in a little butter, in the meantime mix together 200ml of full fat creme fraiche, 3 eggs, 2 tablespoons of grainy mustard.  Roll out the pastry to fit your tin or dish, I roll it out between cling film to make it easier and then just you can flip it into the dish removing the clingfilm!  If you have a normal oven you’ll need to cook the base first so add a piece of baking parchment and the cooking beans on top and pop in the oven for 10/15 mins to ‘blind’cook.  Take out and add the fried courgettes, onions and creme fraiche mixture.  Then sprinkle over a couple of handfuls of pine nuts and grate parmesan over the top and put in the oven to cook for 40 mins ish.  If you have an aga you won’t need to blind cook the base, just line the tin with the pastry and the rest of the ingredients and cook.  Enjoy it was delicious!