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- Roll out the shortcrust pastry on a floured surface and line an 8 inch fluted tin.
- Line the pastry base with a square of greaseproof paper and fill with baking beans. Blind bake for 15 minutes in a preheated oven at 200°C (180°C fan) gas mark 6.
- Remove beans and paper and cook for a further 10 minutes or so.
- Whisk together the eggs, cream, Everyday Favourites grated cheese and chives, and season. Set aside.
- Scatter the chopped tomatoes and broccoli (cooked for 3 minutes in boiling water) into the cooked pastry base and pour over the egg mixture.
- Sprinkle a little of the grated Everyday Favourites cheese over the surface of the quiche custard.
- Return to the oven for about 40 minutes at 160°C (140°C fan) gas mark 3.
- Serve warm with artisan potato crisps and a nice green salad.