Ingredients

• 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

Directions

• 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.