The  crust

1. Mix the cold water with the apple cider vinegar and put this into the freezer until you need it.
2. Sieve the gluten-free flour with the xanthan gom and the salt in a bowl.
3. Add the cubes of butter and knead this with your fingers until you have fine crumbles.
4. Add the cold water-vinegar mixture. Add a tablespoon at a time and mix the dough with a for until it starts to stick together. You need about 6-8 tablespoons.
5. Form the dough into a disk and wrap it in cling film and leave to rest in the fridge for at least 1 hour.
6. Pre-heat the oven to 200 degrees Celsius (390 F).
7. Roll out the dough until it is about 2-3 mm thin and larger than the pie tin in diameter, about 28-30 cm (11-12 inches).
8. Carefully lift up the pie crust and lay it over the baking tin. Carefully press it into the tin. Remove any pastry that is sticking over the edge.
9. Refrigerate the pie crust for 15 minutes.
10. Prick the bottom of the crust with a fork and bake for 10 minutes.
11. Leave the oven on at 200 degrees Celsius  (390 F).

The filling

1. Bake the bacon in a pan until crunchy.
2. Whisk the eggs together with the creme fraiche and the grated cheese in a bowl. Season with pepper, salt and a pinch of cayenne pepper.
3. Divide the bacon over the bottom of the quiche and pour the egg mixture on top.
4. Bake the quiche in the oven for 30 minutes, until golden brown.
5. If the quiche gets dark too quickly, you can cover it with some aluminium foil (as you can see on the pictures, I forgot to do that, haha).