- 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
- 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.