Use a mixing bowl that’s easily large enough to hold all the pastry’s ingredients.

Add the chickpea flour, salt, and cold, diced butter to the bowl. Use your fingers to work the butter into the flour. This will take a few minutes until the butter and flour are completely combined into a slightly crumbly mixture.

Now stir in the water and keep stirring until you get a well-mixed dough. I used a stout wooden spoon for this and stirred until I could form the dough into a ball that came away cleanly from the sides of the bowl. That’s it, the dough’s made.

Cover the ball of dough with plastic wrap and set it in the fridge to chill for 40 minutes. This chilling increases the smoothness of the pastry as it bakes, and also prevents it from shrinking in your pie dish.

While the pastry’s chilling, you’ll have ample time to make your quiche’s filling and pre-heat your oven to 400F / 200C.

This begins by crisping the diced bacon. So, set a medium size skillet on to a high heat and let it heat for a minute.

Stir in the bacon and drop the heat to medium high. You’re now aiming to fry the bacon with a few good stirs so that most of the fat melts and the bacon takes on a good dark color as it crisps. That’ll take about 5 minutes on a medium-high heat.

Once it’s crisped, tip all the bacon and its fat into a mixing bowl that’s big enough to hold all the rest of your filling’s ingredients. Now stir in the cream, followed by the serrano peppers, cheese, salt, and pepper. Give the bowl a good stir, add the beaten eggs and stir the mix until everything’s thoroughly combined.

Coat the inside of your pie dish with a teaspoon of butter. I used my fingers to do this, making sure to get a thin, even coating of butter all over the inside of the dish. This stops the pastry from sticking to the dish as it bakes.

Now use your fingers to press your chilled dough into the pie dish in an even layer about 1/3-inch thick. You want the pastry to reach up to the top of the sides of your dish. Take a little care so that you get a fairly flat, even layer of pastry that fills the dish.

When you’re happy with that layer, brush all the surface with a light coating of the egg white you set aside. I probably used about two-thirds of one white and stirred the rest into the filling mixture.

Once your oven has reached 400F /200C, bake the still-empty crust for 5 minutes, and then remove the dish from the oven. The egg white will have added a glossy white, sealing sheen to the pastry’s surface – that’s grand.

The pastry may have risen a little in places, so gently push it back down so that it’s lying flat on the base of the pie dish.

Keep the oven set at 400F /200C because you’re now ready to add the filling and bake your quiche.

Give the filling a final stir and pour it into the par-baked crust.

Return your filled quiche to the oven and let it bake at 400F / 200C for 35 minutes. Then remove the quiche and set it aside to cool.

The filling won’t have set completely after those 35 minutes’ baking, but it will continue to do so as the quiche slowly cools.

Once your quiche has cooled to a little above room temperature it’s ready for serving.