If you have made your own pastry, remove it from the fridge 30 mins - 1 hr before you need it to let it soften enough to roll out easily.

Roll Pastry and Blind Bake

On a lightly floured surface, roll your pastry out into a disc big enough to cover the bottom and the sides of your dish. Place your pastry disc into the dish and gently press it so that it takes on the form of the dish. Prick the pastry with a fork several times.

Place a piece of baking parchment on top of the pastry and pour baking beans, or dried beans, on top. This will prevent the pastry from puffing up during the blind baking.

Bake at 200°C for 15 mins.

Prepare the Filling

While the pastry is baking, prepare the filling as follows.

Bring a medium saucepan of salted water to the boil. Add the broccoli to the boiling water and simmer for 5 mins. Strain broccoli in a colander and leave to dry for a few minutes.

Whisk the eggs, flour, milk, salt and pepper together in a medium sized bowl.

Grate the cheese and add it to the egg mixture.

Build the Quiche and Bake

After 15 mins, remove the pastry from the oven. Smother the bottom of the quiche with 1 tbsp mustard.

Next, add the broccoli, making sure that it is evenly distributed over the base of the quiche.

Then pour over the egg, milk, flour and cheese mixture, distributing the cheese as evenly as possible.

Crumble the blue cheese over the quiche, making sure to leave lumps of blue cheese so that the flavour comes through well.

Bake the quiche in the oven for another 20-25 mins.

Serve warm or cold with salad or a soup.