Broccoli quiche

150g plain flour

40g butter, cut into cubes

40g margarine, cut into cubes

up to 3 tbsp iced water

And for the filling:

6 florets of broccoli, lightly cooked and sliced into medium pieces

1/2 red pepper, lightly cooked and finely diced

2 whole eggs and 1 egg yolk

200ml creme fraiche

2 tbsp grated Parmesan cheese

salt and pepper

2 tbsp olive oil

(make one 9-inch quiche)

In a large bowl combine the flour, butter and margarine by working together with fingers, so a crumbly texture is formed. Add a little water to the mixture and work into a soft dough, adding small amounts of water if required, until the dough comes away cleanly from the bowl. Put the dough in the refrigerator.

After an hour, roll out on a cold, lightly floured surface using a rolling pin, into a circle large enough to cover base and sides of a lightly greased 9-inch oven tin. Bake in a pre-heated oven at 200°C (400°F) for 15 minutes.

Fry the red pepper and broccoli for 2 minutes in the oil in a pan. Spread the vegetables in the base of the pie base.

Whisk the eggs, extra yolk and creme fraiche in a large bowl. Add a little salt and pepper. Pour over the red pepper and broccoli and sprink the parmesan cheese on top. Return to oven and bake for about 40 minutes until set and golden. Serve.

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