Broccoli Quiche

Using some ready-rolled shortcrust pastry we cut out shapes big enough for our tartlet cases. We covered them in baking parchment and filled them with baking beans. We then blind baked them for about 15 minutes.

We let the pastry cool before trimming off the excess, we then added a creamy garlic cheese to the bases.

We added just a few pieces of chopped 'home grown' red chilli and small blanched broccoli florets and slices of spring onion and slices of smoked cheese.

We whipped together an egg with single cream and spooned the mixture into the cases.

We seasoned with salt and pepper and a sprinkling of crispy onions. We then baked again for 10-15 minutes until the egg mixture had set and the cheese had melted.

We carefully took them out of the cases and served with a fresh salad of ribboned cucumber, cherry tomatoes, iceberg lettuce and pomegranate seeds with a raspberry balsamic dressing.