FOR THE SHORTCRUST PASTRY:
150g plain flour
75g cool butter, diced
FOR THE FILLING:
200g carrots, peeled and diced
200g broccoli, cut into small florets
300ml semi-skimmed milk
3 tbsp grated Cheddar
Salt and pepper to taste
Make the pastry: Sift the flour into a large mixing bowl, add the butter and rub into the flour, using your fingertips, until the mixture resembles breadcrumbs. Sprinkle with 2 tbsp of cold water and mix using a round-bladed knife. With your hands, gather together into a firm but pliable dough, handling as little as possible. (This can be done quickly in a food processor.) Wrap the pastry in cling film and chill for 20 minutes before rolling out.
If using carrots, cook them in a steamer for 10 minutes, over a pan of boiling water. Add the broccoli and steam for a further 5 minutes. The vegetables should be just tender and not soft.
Roll out the pastry thinly on a lightly floured surface and use to line a 24cm diameter, loose-based, flan tin. Prick over the base with a fork, then chill in the fridge for 10 minutes. Spread the vegetables over the pastry, then pour over the cheesy egg custard.
Place the tin in the oven and bake for 30 minutes or until the filling is lightly set and golden. Serve warm, garnished with sprigs of fresh parsley, if liked.
For individual quiches, use six 8cm diameter, loose-based flan tins and bake for 20 minutes. Make as for the large quiche, but reduce quantities to 100g broccoli, 2 eggs and 200ml milk.
You can serve this as a light meal with salad and with new potatoes for a main course.
Also good for a buffet table or to pack up for a picnic.