For the shortcrust pastry:
175g (6oz) plain flour
Pinch of salt
75g (3oz) margarine
2tbsp cold water

For the filling:
500g (1lb) broccoli (calabrese)
125g (5oz) blue cheese
150ml (5fl oz) milk
3 eggs

• Sift the flour and salt into a bowl. Cut the margerine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water to mix to a firm dough, then wrap in cling film and chill for 30 minutes.
• Meanwhile to prepare the filling, cut the broccoli into florets and steam for 10 minutes until just tender.
• Roll out the pastry on a light floured surface to line a 20cm flan dish. Prick entire surface with a fork and bake blind at 200C (400F, mark 6) for 15 minutes until just firm to the touch.
• Arrange the broccoli in the pastry case and crumble the blue cheese on top. Beat the eggs with the milk and pour over the broccoli.
• Bake at 200C(400F, mark 6) for 35 minutes until set and browned.