Broccoli quiche

• shortcrust pastry↗320g sheet ready-rolled g
• broccoli with long stems↗200g g

  or small broccoli florets

• eggs↗3 medium

  beaten

• double cream↗200ml ml
• wholegrain or Dijon mustard1 tsp tsp
• spring onion↗large handful of

  or parsley leaves, finely chopped

• caramelized onion chutney4 tbsp tbsp
• mature cheddar↗125g g

  or Gruyère

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6, placing a heating tray inside. Unfold the shortcrust pastry sheet, then roll it out a bit so it is large enough to line a 22 cm fluted tart tin. Transfer the pastry to the tin, pressing it to the edges, then trim the excess, leaving a 1 cm overhang. Prick the bottom of the tin with a fork, then line it with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for another 5 minutes until lightly golden. The tart can be stored at room temperature for one day.

2. 2

   Meanwhile, boil the broccoli in a pot of boiling water for 5 minutes until tender but not falling apart. Drain, then cool under cold running water. Pat dry with a clean kitchen towel or paper towels – this is important, otherwise the quiche will become watery.

3. 3

   Mix the eggs, cream, mustard and herbs. Season to taste. Reduce the oven temperature to 180 °C/160 °C with convection/gas 4. Spread the chutney on the pastry base. Cut 100 g of cheese into 1 cm cubes and scatter them. Place the broccoli on top, then pour in the egg mixture. Sprinkle the remaining grated cheese. Bake for 35‑40 minutes until the filling just sets. Cool in the tin for 30 minutes, then slice for serving.