1. Preheat the oven to 200C/400F/gas mark. Unroll the pastry and use to line a round 23cm /9” fluted loose-bottomed quiche tin. Press the pastry into the sides and trim the top edge.

2. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes. Lift out the baking beans, then cook the pastry case for a further 5 minutes.

3. Meanwhile bring a large pan of water to the boil. Add the broccoli and boil for 3 minutes. Drain, rinse with cold water, then drain again. Place the broccoli of a few sheets of kitchen paper to absorb excess water.

4. Heat the oil in a medium frying pan, cook the onion with dried thyme for 10 minutes over a medium low heat until softened but not browned. Scatter over the pastry case.

5. Thickly slice the broccoli florets and the
stalks and place on top of the onion.

6. Beat the eggs, cream and milk together,
season and pour onto the broccoli.

7. Reduce the oven temperature to 190°C / 375°F/gas mark 5 and bake the quiche for 20 minutes when the custard should be just set.

8. Cut the Five Counties cheese into thick slices then cut strips about 1.25cm/1/2” wide
keeping the layers intact. Take a palette knife
and lift the strips onto the quiche, arranging them in a cartwheel pattern, return to the
oven 4-5 minutes until the cheese is just beginning to melt. Serve the quiche with a
crisp green salad and cherry tomatoes.