Sprout & Potato Quiche

For the pastry:
200g/7oz shortcrust pastry or make your own
1 organic free-range egg, beaten for egg wash
For the quiche filling:
3 organic free-range eggs
200ml/7fl oz organic double cream
pinch nutmeg
50g/2oz peas
150g/3oz cooked Brussels sprouts
100g/3½oz cooked potatoes, lightly crushed
1 red onion, finely sliced
1 tbsp chopped fresh tarragon
1 lemon, juice and zest
salt and freshly ground black pepper
  1. Preheat the oven to 180C/350F/Gas 4
  2. Roll out the shortcrust pastry and use it to line a 23cm/9in loose-bottomed quiche tin.
  3. Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice of dried beans. Bake in the oven for 20 minutes.
  4. Remove the greaseproof paper and rice or beans. Brush the pastry with the beaten egg, then return the quiche to the oven for a further five minutes, or until golden-brown.
  5. For the filling beat together the eggs, cream and nutmeg. Combine with the remaining ingredients and season, to taste, with salt and freshly ground black pepper. Spoon the mixture into the pastry case and bake for 25 minutes, or until set.