Cheese and broccolli quiche

Makes enough for about 4 people, depending on what else you have with it. I served it with saute potatoes and home-made coleslaw. Took about an hour and a quarter to make, start to finish, including accompaniments.
Would also be good with salad or a tomato sauce with steamed vegetables.

Ingredients
 
Pastry
8oz or 250g flour (I used a mix of wholemeal and white plain)
few dessertspoons cold water
2oz  or 60g vegetarian white cooking fat
2oz or 60g butter
quarter teaspoon salt

Filling
about one third head of broccolli
about 4oz or 125g strong hard cheese
2 large eggs
2 tablespoons milk
salt, pepper, paprika

Utensils
dessertspoon
tablespoon
scales
teaspoon
fine seive
sharp knife
small basin or jug
large mixing bowl
rolling pin
8 inch (20cm) diameter pie dish
steamer or collander over a saucepan

Method
Make the pastry by sifting the flour with the salt into a large mixing bowl. If using wholemeal flour, best to discard the bran left in the seive as it can make the pastry heavy. Then cut the fat up small and rub it into the flour with your finger tips until it looks like breadcrumbs.
Scatter the water on top, a little at a time, and bring the mixture together with a knife to form a dough.
Knead gently on a floured surface, then roll out until large enough to fit the pie dish. Carefully place it onto the dish (draping it over the rolling pin can be helpful), pushing the pastry down and trimming off any overlapping ends with a knife. Place in fridge.
Switch on oven - fairly hot, Gas mark 6.
Cut up enough broccolli to loosely cover the bottom of the pie dish into bite-sized florets and wash under the cold tap. Put into steamer, or into collander over boiling water in saucepan and steam until tender but not too soft - check the stems as they take longer to cook.
When broccolli is ready, place into pie dish and grate enough cheese over this to cover the gaps, plus a bit more.
Crack the eggs into a small basin and beat them well, adding the milk plus seasoning. Pour this on top of the broccolli and cheese, adding a bit more cheese on top afterwards. Bake for about half an hour, until both pastry and filling are golden brown. Serve hot or warm. Best eaten within 24 hours.

Variations
Try substituting other vegetables instead of the broccolli: mushrooms, tomatoes, courgettes, leeks, onions etc. Just remember to chop them small and cook them before putting into pastry case. Also, try varying the seasoning: add herbs, for example, or stronger flavours such as cayenne pepper.