The pastry in this dish uses rolled oats for an unusual texture.
175 Gram Plain flour (6 oz)
50 Gram Porridge oats (2 oz)
110 Gram Butter, diced (4 oz)
350 Gram Broccoli (12 oz)
300 ml Milk (1/2 pint)
Pre-heat oven to 200 °C / 400 °F / Gas 6. Put the flour and oats in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add enough cold water to bind the mixture together and form a firm dough. Roll out on a lightly floured surface and use to line a 23 cm (9 inch) flan dish. Bake blind for 10-15 minutes, until set but not too brown. Reduce the oven temperature to 190 °C / 375 °F / Gas 5.
Roughly chop the broccoli, then cook in boiling water until just tender. Drain well. Arrange in the flan case. Whisk together the eggs and milk. Pour into the flan case, making sure the broccoli is covered. Bake at 190 °C / 375 °F / Gas 5 for about 40 minutes, until lightly set. Serve warm.