I’ve been trying to make a tasty vegetarian quiche but it just comes out mushy. What would chef make and how would he do it?

Jim Clarke, Bowness

Rub together 280g plain flour with 140g cold, diced butter until it is completely mixed and crumbly. Add 8 tbsp of cold water, then bring the pastry together until just combined. Roll out the pastry on a lightly floured surface until it is 5cm wider than a 25cm flan case. Roll the pastry on your rolling pin and drape over the tart case, allowing for some overhang. Push the pastry into the sides. Chill in fridge for 20 minutes and pre-heat oven to 200C. Prick the base of the tart, then line with greaseproof paper, fill with baking beans and blind bake for 20 minutes. Remove the paper, then bake for further 10 minutes until brown. Allow to cool. Roast 300g of cherry tomatoes with a good drizzle of olive oil for about 15 minutes, season with salt and pepper. Beat 2 large free range eggs with 280ml double cream. When the tart case is cool, sprinkle over 50g grated cheddar cheese, scatter over the roasted cherry tomatoes and add a small handful of shredded basil leaves. Add the cream and egg mixture, then sprinkle 50gs more grated cheddar cheese over the top. Bake at 180C for approximately 20-25 minutes until set and golden. Leave in the case to cool, then trim the edges and remove from the tin.