Place flour onto a clean surface top, make a well in the center and place an egg inside. Grate the cold butter over the top and season with a good pinch of salt. Quickly mix all of the ingredients together to form a dough. Once the dough has formed, shape into a ball and cover with cling film. Place in fridge for about 30 minutes. Tip: best to roll the dough once it has had time to settle.

Go back to work on the dough, dust a clean surface top with flour and remove dough from cling film. Roll out the dough until roughly 3mm thick. Transfer the rolled out dough into the quiche or tart pan and press into place. Cut the extra dough using the back of a knife and go around the tart pan.

In a large mixing bowl, add the eggs, heavy cream, salt and pepper, onions and grated cheese. Mix the ingredients together until well combined. Fold in the broccoli florets. Pour the filling into the crust in the tart or quiche pan. Brush the edges of the crust with the egg wash (optional).

Place quiche or tart pan into the oven on the bottom shelf. Bake for about 40 to 50 minutes, or until golden on top and set in the center. Remove from the oven once cooked and let cool slightly before serving. Transfer onto a serving plate and cut into equal slices. Tip: this can be served served warm or cold.