For the pastry:
- 250g (2 cups) plain flour, plus extra for dusting
- 125g (½ cup) unsalted butter, chilled and cubed
- 1 large egg, beaten
- ½ tsp salt
- 1–3 tbsp iced water, if necessary
For the filling:
- 3 eggs
- 2 egg yolks
- 250ml milk
- 250g (1 cup) crème fraîche
- 100g (1 cup) cheddar, grated
- 4 large broccoli florets
- 1 vine-ripened tomato, cored and cut into wedges
Make the pastry: Combine flour, butter, beaten egg, and salt in a food processor. Pulse until a rough ball of pastry forms around the blades of the processor; add in a little iced water if it’s too dry or more flour if too wet. Turn out and shape into a ball. Wrap in plastic wrap and place in the fridge for 1 hour.
Preheat the oven to 170°C (150° fan).
Roll out the pastry on a lightly floured work surface into a large round, approximately ½-cm thick. Cut out four rounds, approximately 15 cm wide. Line the base and sides of four 10-cm individual metal quiche or tartlet tins. Cut away any excess overhanging pastry. Prick the bases all over with a fork and arrange the tins on a baking tray.
Beat together the eggs, yolks, milk, crème fraîche and cheddar, in a mixing bowl. Season with salt and pepper. Divide the broccoli and tomato between the quiche tins. Pour the egg mixture on top.
Bake the quiches for 35-45 minutes or until the pastry is cooked through and the filling is set and golden. Remove from the oven and let cool briefly before serving.