For the pastry
250g plain flour
1 tablespoon milk
1 sheet of shop bought ready-rolled shortcrust pastry
For the filling
1 red onion
75g green veg, fresh or frozen (such as spinach and broccoli)
4 large eggs
100g cheddar cheese, grated
Preheat oven to 180C then prepare the vegetables by cutting them into small pieces and putting on a baking tray in the oven to soften and roast a little whilst you prepare the pastry (no longer than 15 minutes - then remove from the oven and leave to cool).
For the Pastry:
If making your own: rub the butter and flour together using your fingertips until it looks like breadcrumbs.
Add the tablespoon of milk and mix with a knife until you have a rough dough.
Gentle squeeze the dough together with your hands then wrap in cling film and refrigerate for 15 minutes.
Once chilled, dust a work surface with flour and roll the pastry out so that it is 3mm thick.
Line a baking tin:
Lift the homemade or shop-bought pastry into a baking tin (it can be a round quiche tin or just a deep baking tin).
Gently press it to the surface of the tin bottom and edges - leaving a little hanging over the edge of the tin.
Use a fork to prick the base of the pastry case all over to allow it to cook easily and evenly.
Bake the case for 15-20 minutes until just starting to turn golden - remove from the oven, cut off the excess pastry hanging over the edges of the tin and leave to cool.
Filling and Cooking:
Scatter the veg into the base of the pastry case
Whisk the eggs together really well in a bowl or jug, season with a little salt and black pepper then pour over the veg in the pastry case.
Sprinkle the grated cheese over the egg mixture.
Bake at 180C for 30 minutes until the top is turning a golden brown colour.