Self-crusting broccoli and pine nut tart
- Heat oven to 200C. Grease a ceramic quiche dish with butter.
- Cut the broccoli into bite-sized florets and cook in boiling, salted water for 3 minutes, then drain well. Scatter broccoli over the base of the dish.
- Scatter over sliced spring onion and grated tasty cheese. Beat eggs in a bowl, add milk and flour, then whisk to combine. Season with salt and pepper and stir in oregano.
- Pour this mixture over the broccoli and scatter with pine nuts. Bake for 25-30 minutes or until golden brown and set. Serve warm, cut in wedges.
Tip: Other vegetables can be used in place of broccoli, if preferred. Try cauliflower, leeks, courgettes, peppers or even mixed frozen vegetables.