Method

Pastry

Sieve the flour into a bowl and add ½ tsp salt.

Add the butter and lard, and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture.

Add the milk, a little at a time, and using a cutlery knife, start to bring the dough together, using your hands, cover and allow to rest in the fridge for 30-45 mins.

Quiche base

Lightly flour your work surface and roll out the pastry slightly larger than the circumference of your tin (plus the height of the flan dish). The pastry should be around 5 mm thick.

Lift the pastry and place in the tin, pressing into the corners (don’t leave any holes, the mixture will leak.

Cover and pop in to the fridge to rest for 30 minutes.

Heat oven to 190C/170C fan/gas 5. 

Line the pastry case with greaseproof paper –cut a disc of greaseproof paper larger than the tin and place it in the pastry case. It should come above the sides. Fill with baking beans or uncooked rice and bake blind for 20-25 until nicely golden and dry. Carefully remove the greaseproof paper and baking beans and return to the oven for 5 mins to dry the base. Reduce the oven temperature to 160C/140C fan/gas 3.

The filling

Fry the diced onion until gently cooked and leave to cool.

Boil the broccoli for 3 minutes and then leave to cool. When cool, chop in to smaller bite size pieces

Beat the milk, cream, eggs and herbs together and season well.

Gently combine with the onion and broccoli and feta and place the mixture and pour in to the blind-baked base. Pour in the liquid mixture. Sprinkle with a generous amount of grated mozzarella, season and pop into the oven to bake for 20-30 mins until set and very lightly golden.