Cream-less Quiche

Ingredients:

For the Pastry:
150g plain flour
90g butter, straight from the fridge
yolk of 1 large egg
water

For the Filling:
200ml milk
3 eggs
120g grated cheese (Cheddar is good)
20 broccoli florets
tin of tuna
10g arrowroot
salt and pepper to taste

Method:

First make the pastry by placing the flour in a large bowl then cut the butter into small cubes and add to the flour along with the salt. Using your fingers rub the butter into the flour. Continue rubbing until the mixture resembles coarse breadcrumbs. Add the egg yolk and bring the crumbs together to form a ball of dough (add a little water if the dough is too dry).

Take out your tart tin (always use a metal one as this ensures the pastry crisps up), a 25cm tin is ideal. Flour your work surface, place the pastry on it and roll out so that it will cover both the base and sides of your tart tin. Lift the pastry into the tin and smooth out the base before pressing the pastry into the crenellations on the side.

Prick the pastry with a fork then chill in the fridge for 20 minutes. At the end of this time take the pie shell out, layer with greaseproof paper and add baking beans. Place in the centre of an oven pre-heated to 190°C and bake until the pastry is just dry and pale golden in colour.

Meanwhile make a paste of the arrowroot and a little of the milk. Add this paste to the remaining milk, whisk in the eggs and the cheese and season. Open a tin of tuna, drain and crumble the fish into the pastry. Halve the broccoli florets and arrange on top. Tip half the egg mixture over this, place the quiche back in the oven and spoon the remainder of the egg mixture in so that it comes to the very top of the pastry. Bake for about 30 minutes until it is well set and golden brown on top.