butter for greasing quiche flan (20cm diametre and 4cm deep)
boiled new potatoes or minted new potatoes (see recipe)
and or mixed small salad leaves with a light dressing of extra virgin olive oil and a little lime juice
and or green beans with a tomato concasse (see recipe)
Pastry: Roll the pastry out on a lightly floured surface so that it is around .5mm thick. Grease a quiche flan with butter and line it with the short crust pastry, prick the bottom of the pastry all over with a fork. Place the pastry in the fridge for 1 hour to rest.
Preheat an oven to 200°C. Blind bake the pastry in the centre shelf of the oven for 10-15 minute until firm but without colour. Remove the blind baked pastry and set it aside while you prepare the filling.
Filling: Place the olive oil in a saucepan over a moderate heat. When the oil is hot add the garlic and mushrooms, allow them to cook for 2-3 minutes until the mushroom is tender. Remove the pan from the heat and allow the mushrooms to cool.
Place the eggs in a bowl and add the milk, creme fraiche and whisk them together until well combined. Stir in the spring onions, mixed herbs and a little salt and pepper.
To Cook: Preheat an oven to 180°C. Scatter the broccoli, cauliflower, mushrooms and cheese in the pastry case. Pour the egg mixture over the vegetables. Place the quiche in the oven and leave it to cook for 45 minutes, check the quiche to see if it is set (it should be firm on the top and slightly golden), if it needs more cooking leave it to cook for 10-15 minutes more. Remove the quiche from the oven and leave it to stand for 5 minutes before serving.
To Serve: Serve slices of the quiche with new potatoes and salad leaves or green beans with tomato concasse.