British turkey, gruyere & broccoli quiche

Fresh turkey with melted nutty gruyere and tender, good-for-you broccoli make a fantastic quiche

Prep time: 10mins
Chilling time: 30 mins
Cooking time: 40 mins
Serves: 4

What you need:

• 350g/12oz shortcrust pastry
• 2tbsp sunflower oil
• 225g/8oz British Turkey breast steaks, cut into small pieces
• 1tsp Cajun seasoning
• 100g/4oz small broccoli florets
• 100g/4oz grated gruyere cheese
• 200ml/7fl oz single cream
• 3 large eggs
• Salt and pepper

What you do:

1. Roll out the pastry on a lightly floured board and line into a 24cm/9 1/2in flan tin, 2.5cm/1in deep. Chill for 30 minutes.
2. Heat the oil in a pan and stir-fry the turkey pieces for 2-3 minutes. Add the cajun seasoning, stir-fry for a further 1 minute, then remove from the heat and leave to cool.
3. Cook the broccoli florets in a small pan of boiling water until just tender. Drain and cool by running cold water through the strainer. Pat the broccoli dry with kitchen paper.
4. Preheat the oven to 190C/375F/Gas 5. Place the flan tin on a baking sheet.
5. Arrange the broccoli over the base of the pastry case with the turkey and grated gruyere on top. Beat together the cream, eggs and seasoning and pour into the pastry case. Bake for 30-35 minutes or until the filling is golden and set.

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