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Broccoli and sunflower seed quiche

Nell Nelson from Woman Who Ate Scotland
Nell Nelson's delicious and nutritious quiche is topped with sunflower seeds, which toast in the oven while cooking and add a satisfying crunch

Broccoli and sunflower seed quiche

Method

1. Preheat the oven to 220C/gas 7.

2. Grease a 25cm flan dish

3. Rub the fat into the flour, until the mixture is a fine breadcrumb consistency.

4. Sprinkle with a little water and form into a ball.

5. Roll out the dough to fit a greased 25cm flan dish. Prick the pastry base to stop it buckling while cooking and bake 'blind' for 10 minutes.

6. Heat the oil in a large pan. Cook the onions over a medium heat for 5 minutes.

7. Add the broccoli florets to the onions in the pan and continue cooking for another 5 minutes, stirring occasionally.

8. Beat the eggs with the dill in a large bowl.

9. Add the cooked onions and broccoli, then pour into the prepared cooked pastry case.

10. Sprinkle with sunflower seeds and bake for 30-40 minutes until the filling has set.