Yellow Courgette, Broad Bean and Fresh Pea Quiches

Great vegetarian meal.

1. 1

   1. Preheat the oven to 170°C/350°F/gas 4.
   
   2. In a food processor, spin the flour for a minute, and then drop the butter down the chute in small knobs. Once incorporated, add the egg yolk, Parmesan and some seasoning. Tip out onto your workbench, and bring the pastry together with a little milk. Wrap in cling film and rest in the fridge until needed, for a minimum of 30 minutes.
   
   3. Bring a saucepan of salted water to the boil and drop in the broad beans. Blanch them for 3-ish minutes, then drain under cold, running water and shell the lot.
   
   4. Grease your mini tart tins with butter and then dust with flour, line with pastry, then chill in the fridge for 10 minutes. Blind bake (no beans necessary) for 8 minutes. Cool and then fill with your 3 kinds of veg.
   
   5. Mix together the egg yolks and cream, add the chopped mint and some S & P, and pour over the quiches, right to the top. Bake for 25 minutes, or until the custard has just set. Let them stand for 5 minutes before serving with a few dressed mixed leaves.