Ingredients

The following ingredients have 4 Servings
  • 160g/5¾oz shortcrust pastry, rolled to 5mm thick
  • 20g/¾oz butter
  • 1 courgette, finely grated
  • salt and pepper
  • 100g/3½oz broccoli, cut into small florets
  • 2 free-range eggs
  • 180ml/6fl oz milk
  • 50g/1¾oz cheddar, grated

Instruction

  • Preheat the oven to 200C/400F/Gas 6.
  • Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes.
  • Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry.
  • Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked.
  • Turn the oven down to 180C/350F/Gas 4.
  • Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture.
  • Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case.
  • Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more.
  • Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top.
  • Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set.
  • Set aside to cool slightly before serving.