52 weeks of little helps

Brilliant broccoli quiche

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 25x35cm roasting tray with 1 teaspoon of olive oil. Crack 6 medium free-range eggs into a bowl and beat with a fork.
Layer 250g of filo pastry sheets into the tray, laying one sheet horizontally and the next vertically, repeating as you layer, brushing a little of the egg between each sheet. (Make sure they cover the base and sides of the tray, so it can contain the filling.) Add a final brush to the last layer and scrunch up any excess pastry that hangs over.
Finely slice 1 bunch of spring onions and add to the bowl. Coarsely grate 55g of Cheddar (saving a little for the top) and 1 large courgette, then add them to the bowl. Break 300g of broccoli into florets, then thinly slice and add to the bowl. Season with sea salt and black pepper, then mix together.
Carefully pour the mixture into the prepared pastry case, spreading it out so it’s in an even layer, then sprinkle the remaining cheese on top.
Cook for 35 minutes, on a low shelf in the oven, until the pastry is golden and the filling is set.