Broccoli & Cheddar quiche

1. Preheat the oven to 200°C, gas mark 6. Lay out the pastry sheet on a lightly floured surface. Fold it in half widthways, sprinkle with the nigella seeds, then roll it until large enough to comfortably line a 23cm loose-bottomed, fluted tart tin.

2. Carefully line the tin with the pastry, nigella seed side facing outwards. Trim the edges so the pastry overhangs by 1cm and prick the base all over with a fork. Line with a large circle of baking parchment, fill with baking beans and bake the pastry for 20 minutes. Remove the parchment and beans and bake for another 10 minutes, or until light golden all over. Trim the overhanging pastry from the tart case with a sharp serrated knife.

3. Meanwhile, heat the oil in a saucepan over a medium heat and gently sweat the onion for 5-6 minutes, until starting to soften. Put the broccoli in a large mixing bowl, halving any thicker stems lengthways first. Cover with just-boiled water from the kettle and set aside for 5 minutes. Drain the broccoli, roughly chop ½ of it and add to the pan with the onions. Fry gently for another 4-5 minutes. Set aside the remaining broccoli.

4. Whisk the eggs, milk and cream together in a large mixing bowl. Stir in the onion mixture, parsley and ¾ of the Cheddar. Season. Pour the egg mixture into the case, arrange the reserved broccoli on top and sprinkle with the remaining cheese. Bake for 35-40 minutes until golden and set. Cool for at least 30 minutes before slicing and serving warm or at room temperature.