Organic BROCCOLI, CHERRY TOMATO AND MUSTARD QUICHE

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BROCCOLI, CHERRY TOMATO AND MUSTARD QUICHE
110g/40oz flour quantity shortcrust or wholemeal pastry 15g butter 1/2 medium onion, finely chopped - 255g broccoli florets 150ml greek yogurt - 150ml pint milk 1 egg &1 egg yolk 1 heaped tsp wholegrain mustard salt and freshly ground black pepper 1 tbsp chopped fresh chives 110g cherry tomatoes 30g Parmesan cheese, freshly grated
Method:
Use the pastry to line an 18cm flan dish and prick the base with a fork. Chill for 45 minutes to relax-this prevents shrinkage during baking. Preheat the oven to 190 C. Bake the pastry case blind (pre-cook for 15 minutes in hot oven with baking beans, pebbles or rice as filling, then discard baking beans etc and cook for a further 10-15 mins, this pre cooking is to prevent the pastry from bubbling up during cooking), then remove from the oven. Lower the oven temp to 180 C Melt the butter in a small pan, add the onion and fry over a low heat until soft and goldenbrown. Cut the broccoli florets into walnut sized pieces and cook in boiling salted water for 2 minutes. Refresh under cold running water, drain very toughly and pat dry with kitchen paper. Beat together the yogurt, milk, egg, egg yolk and mustard. Season with salt and pepper and stir in the chives. Spread the onion over the base of the cooked pastry case. Scatter over the broccoli florets. Arrange the cherry tomatoes in between the florets and sprinkle over the cheese. Pour in the yogurt mixture. Bake in the preheated oven for about 40 mins until the filling is just set and goldenbrown. Leave to stand for 10 mins before serving.