Broccoli and stilton quiche

Method

1. Preheat the oven to 200°C (180°C fan, gas mark 6).

2. Roll out the dough onto a buttered ovenproof pie dish, and prick with a fork.

3. To prepare the broccoli, cut the head up leaving the florettes whole before boiling or steaming in lightly salted water for 10 minutes. Drain well.

4. Next, break up the cheese and spread evenly, along with the broccoli over the pastry.

5. Beat the eggs, creme fraiche and milk together in a bowl, season well with salt and pepper and pour over broccoli and cheese.

6. Bake in hot oven for 20/25 minutes or until the pastry has turn golden.