First you need to prepare the pastry case.

Grease an 18inch quiche tin before starting to run the flour and fat together to form breadcrumbs.

Once breadcrumbs have formed add cold water one tbsp at a time until the mixture comes together into dough. Make sure you use the least amount of water as possible; you do not want the dough to be sticky!

Place the dough into the fridge for 20mins to rest and treat yourself to a cup of tea.

Once the pastry has rested, roll it out into a circle until it is large enough to fill the quiche dish and the sides. If there is excess don’t worry about trimming it yet.

Prick the base of the quiche with a fork before placing grease proof paper over the top, covering with baking beads (or dry lentils/pulses) and blind baking for roughly 20mins or until golden at gas mark 4.

Halfway through the blind bake, you can begin preparing the filling.

Blanch the broccoli for 5-10mins until tender.

Next whisk together the egg and cream before stirring in the parmesan.

Before filling, trim the cooked case with a sharp knife.

Next, spread the broccoli and sundried tomatoes evenly across the base of the quiche before pouring over the egg mix.

Finally, bake the quiche at gas mark 5 for 15-20mins or until the egg has cooked through.

Serve hot or cold!