Sift the flour & pinch of salt into a medium-sized mixing bowl

Add the cubes of Stork gently rubbing them into the flour until it resembles crumbly breadcrumbs

Sprinkly over the cold water, 1tbs at a time bringing together the mixture with your hands until it forms a smooth ball of dough and the bowl is clean

If it's still a bit crumbly you may need a few more drops of water. Be careful not to add too much

Wrap the ball of dough in cling film (Saran wrap) and refrigerate for at least half an hour

Preheat the oven to 170ºC/350ºF/Gas mark 4

Once chilled, roll out the dough into a circular shape (with a circumference slightly larger than the dish)

Carefully ease the rolled out pastry over the top of a flan dish or shallow tin. Press the pastry into the sides and base of the dish.

Prick the base all over with a fork or skewer

Bake the empty pastry base for 15-20 minutes

Remove from the oven while you prepare the filling

Heat the butter in a medium-sized saucepan on a low heat and soften the onions in it for a few minutes

Stir in the chopped mushrooms and cook for half and hour or so, stirring often, until the liquid has evaporated

Using a slotted spoon, evenly put the onion & mushroom mix on the pre-baked quiche base and lay the spears of broccoli on top

In a measuring jug or similar, whisk the eggs together thoroughly before adding the cream and whisking again. Season with salt & pepper before pouring over the tart filling

Sprinkle the cheese evenly over the top

Bake for 35-40 minutes until the centre is set and the cheese nicely browned