How to Make Crustless Courgette and Broad Bean Quiche

Ingredients

• 4¾ oz (135 g) wholemeal spelt flour, plus extra for dusting
• 2½ oz (65 g) baking margarine (from a block), chopped
• ½ tsp salt
• 2 tbsp water
• 9 oz (250 g) courgettes, cut into 5 mm/¼ inch thick batons
• cooking spray, for oiling
• 3½ oz (100 g) broad beans
• 3 eggs
• 9 fl oz (250 ml) semi-skimmed milk
• 1 oz (25 g) freshly grated Parmesan cheese
• 2 tbsp chopped fresh mint
• pinch of freshly grated nutmeg
• 4½ oz (125 g) baby new potatoes, unpeeled, cut into 1-cm/½-inch dice
• salt and pepper
• 7 oz (200 g) mixed salad leaves, to serve

1. Lightly rub together the flour and margarine in a mixing bowl until it resembles fine breadcrumbs. Add the salt and stir, then stir in the water and mix until a ball forms. Wrap the dough in clingfilm and leave to chill in the refrigerator for 30 minutes.
2. Meanwhile, preheat the grill to high. Place the courgettes on a baking sheet and spray with cooking spray to coat, then cook under the preheated grill until slightly charred and soft, turning halfway through. Steam the broad beans until just tender. Combine the eggs, milk, cheese, mint, nutmeg, and salt and pepper to taste in a bowl.
3. Preheat the oven to 190°C/375°F/Gas Mark 5. Remove the pastry from the refrigerator and roll out on a lightly floured surface into a rough round, then cut out a neat round using a 20-cm/8-inch flan dish as a guide.
4. Line the base of the dish with the pastry round and prick all over. Cover with baking paper and baking beans and bake in the preheated oven for 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes.
5. Spray the inside edges of the flan dish with cooking spray. Spoon the courgettes, broad beans and potatoes evenly into the dish, then gently pour over the egg mixture. Return to the oven and bake for 25 minutes, or until the filling is set but still with some wobble, and the top is golden.
6. Leave to cool in the dish for 15 minutes. Serve warm or cold with the salad leaves.