Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside to heat up. Unroll the shortcrust pastry sheet, then roll out slightly so it’s large enough to line a 22cm fluted tart tin. Lift the pastry into the tin, pressing it into the edges, then trim the excess so it sits 1cm above the rim. Prick the base of the case all over with a fork, then line with baking parchment and fill with baking beans. Bake for 15 mins, then remove the parchment and beans and bake for 5 mins more until light golden. Will keep at room temperature for a day.

Meanwhile, cook the broccoli in a pan of simmering water for 5 mins until soft but not mushy. Drain, then cool under cold running water. Pat dry using a clean tea towel or kitchen paper – this is important, or the quiche will be watery.

Combine the egg, cream, mustard and herbs. Season. Reduce the oven to 180C/160C fan/gas 4. Spread the chutney over the base of the pastry case. Cut 100g of the cheese into 1cm cubes and scatter these over. Arrange the broccoli on top, then pour over the egg mixture. Grate over the rest of the cheese. Bake for 35-40 mins until the filling is just set. Cool in the tin for 30 mins, then slice to serve.