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For the pastry more water to create the dough but you will feel • 125g plain white flour pop in the fridge for at least 30 minutes. • 125g wholemeal flour Lay the tomatoes into a roasting tin, cut side • 100g butter up, sprinkle with salt and pepper and basil and oregano and drizzle generously with olive oil. • 50g finely grated strong cheese (I used Place them in the oven for an hour. Lincolnshire Poacher but cheddar would • be a good alternative. 1 tablespoon finely chopped chives (I used fresh garlic chives but any herbs would work. Oregano would be lovely.) In another roasting tin, lay out the cut broccoli and onions, season well and drizzle with oil. Cover with foil and roast in the same oven for 20 minutes, then remove from the oven but leave covered in foil until needed. The veg should be • water to mix for the filling perfectly al dente. • 10 small tomatoes – cherry or vine – halved Now your pastry should be ready, roll it out and • 6 or 7 Spring onions – chopped line your greased quiche pan. Scrunch up some • 7 or 8 stems of tenderstem broccoli – baking parchment and then lay this into the roughly chopped, stalks and all pastry case and pour some baking beans on top. • butter and olive oil Blind bake for 15 minutes on 150C. • fresh basil and oregano – finely chopped Once your pastry is turning golden, take it out of the oven and set aside whilst you beat the eggs • 100g fresh mozzarella (not the pre-grated into the cream. • nasty stuff) salt and pepper Lay the broccoli and onion mix into the bottom of the pastry case, then pour over the cream and • 4 large free-range eggs – beaten egg mix. Add some torn pieces of mozzarella • 150ml single cream and finally lay the roasted tomatoes on the top • 100ml soured cream in a random pattern. Bake on 160C for about 25 minutes until golden and risen, set aside on a Method out of the tin. I’m using a 25cm, 3cm deep fluted tin with a loose bottom which i’ve greased well, preSTEYNING ROOFING heat the oven to 140C. Start with the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheddar and any chopped herbs if using, then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little how ‘short’ the pastry is. Wrap in cling film and wire rack to cool. The quiche should easily slide

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