Makes 1 quiche of 30cm

Start by making the pastry: put the flour and salt into a bowl. Cut the butter into cubes and add to the flour. Rub the butter and flour between your fingers until it resembles breadcrumbs. Add the egg and water and knead into a dough.
Shape the pastry into a disc, wrap in cling film and chill in the fridge for at least 2 hours.
After 2 hours, preheat the oven to 180°C fan.

Cut the Judd into bitesized pieces. Boil the broad beans in salted water for 4 minutes, drain and cool under a running cold tap. Pop the beans out of their skins, and discard the skins.

Prepare the custard: crack the eggs in a jug and mix with a fork. Add the cream, summer savoury and a good pinch of salt and pepper. Mix and set aside.

Grease a 30cm quiche tin. Unwrap the pastry disc and put on a floured surface. Roll out the pastry with a rolling pin, so that the pastry is slightly larger than the quiche tin. Lift the pastry into the tin and press it firmly against the rim to make it stick. Cut off any excess pastry.

Prick the pastry with a fork, then brush the entire surface with mustard. Distribute the Judd and the broad beans all over the pastry base, then pour the custard over and top with the grated cheese.

Bake the quiche in the preheated oven for 45 minutes.

Serve with a green salad.

* Smoked pork collar, which is traditionally served with potato puree and broad beans in a creamy summer savoury sauce. In Luxembourg, shops sell cooked and uncooked Judd. If you can’t get Judd where you are, you can buy boneless smoked gammon instead.

Alternative fillings:
– Bacon + peas + gruyère
– Leek + Goat’s Cheese
– Spinach + Feta
– Red onion, ruccola + blue cheese (fry the onion slices for 5 mins before adding to the quiche)
– Butternut squash or sweet potato + feta + rosemary (the squash needs to be roasted or steamed until al dente before adding to the quiche)
– Indian lentil quiche