200g Tenderstem broccoli
2 tbsp olive oil
1 red pepper, deseeded and sliced into strips
6 large eggs, lightly beaten
120g goats’ cheese, sliced
1 tbsp grated Parmesan
25g pine nuts
1. Preheat the oven to 220C, gas 7. Blanch the broccoli in boiling salted water for 2 minutes, then drain.
2. Heat the olive oil in a heavy-based frying pan, add the pepper and fry for 5 minutes until nearly tender.
3. Pour the eggs into the pan and add the goats’ cheese and Parmesan. Season generously. Cook for a few minutes to firm up the base, then sprinkle over the pine nuts.
4. Pop the pan in the oven for 8-10 minutes, until the quiche is puffed, golden and completely set. Cut into wedges to serve.