I’ve tried to make a quiche for my family of four but I have to admit to me it’s pretty tasteless. What’s chef’s preferred recipe?

Kat Glover, Ulverston

You need to make sure that you get a decent amount of filling into your quiche case and some distinctive flavours; seasoning is also very important. To make a rich and flavoursome filling, peel and cut 4 red onions into quarters, place in an oiled roasting tray. Add about 200g baby courgettes, cut in halves lengthways, then add 4 cloves, peeled and lightly crushed garlic. Add a good sprinkle of fresh thyme and bake in a hot oven for about 25 minutes, turning halfway through. Remove from oven. While the vegetables are still hot mix through 260g of washed spinach leaves. Allow to cool, then place in your pre-baked quiche case and add a small bunch of chopped parsley. Whisk together 300ml double cream with 4 eggs and 100g grated Gruyere cheese; season with salt and pepper. Carefully pour this mixture over the top of your vegetables, top with another 100g grated Gruyere cheese and bake at 170C for about 25-30 minutes or until the filling is set and golden brown. Allow to cool slightly before removing from the case. Serve while its still warm.