This is one of my favourite quiches, buttery wholemeal pastry encasing a deep creamy egg filling packed with broccoli and potatoes.

Serves 12

Ingredients

Wholemeal pastry

125g flour

125g wholemeal flour

¼ tsp salt

125g butter, cold and diced

1 egg

1-2 tsp water (only if needed)

Filling

300g broccoli, though stalks removed and cut into florets

300g cooked potatoes (new season), sliced

6 eggs

120ml cream

120g cheddar cheese (or blue cheese), grated

¼ tsp salt

Freshly ground black pepper

Pinch of grated nutmeg

Method

Begin by making the pastry; in a food processor add both the flours and the salt and whizz to combine. Add the butter and processor until coarse breadcrumbs occur.

Add the egg and pulse until the dough forms into a ball. If the dough looks crumbly add 1-2 tsp water and pulse again. Stop immediately when ready as you don’t want to overwork the dough or it will become tough.

Roll lightly on your bench and wrap in plastic wrap and chill for at least 30 minutes.

Meanwhile prepare the filling.

Place a small saucepan half filled with lightly salted water to the boil. Add the broccoli florets and cook for 1 minute. Drain and refresh under cold running water. Drain.

Whisk the eggs with the cream and season with salt, pepper and nutmeg, refrigerate until required.

Grate the cheese and set aside until required.

Lightly grease a round 20-24cm removable bottom cake tin with a little oil or butter.

Roll out the pastry into a 28cm round (roughly). Line the base and sides ensuring that you have no cracks or holes. Refrigerate for at least 30 minutes if possible.

Preheat the oven to 200C

Line the pastry shell with baking paper and fill with blind baking beans or something similar. Bake for 15 minutes, then check the pastry. It should need a little more cooking, if so cook for a further 5-10 minutes. Remove from the oven and carefully remove the baking paper and all the beans. If the pastry is a little undercooked quickly put it back in the oven to dry out (5 minutes). Remove.

To fill; begin by layering the cooked sliced potato over the base, season lightly. Now cover with the cooked broccoli, sprinkle over the 2/3 of the cheese, cover with the egg mixture and finish with the remaining grated cheese.

Turn the oven down to 160C

Bake on a baking tray in the oven for 30-40 minutes or until the filling is just cooked as the egg mixture will continue to cook whilst cooling.

Cool well before cutting.