4 rashers of bacon (smoked or unsmoked)
1 small onion, thinly sliced
6 eggs
170 ml plain natural yogurt
575 g frozen broccoli (thawed in a sieve to allow water to drain and then roughly chopped)
230 g Gruyere cheese, grated
1/2 tsp salt
1/4 tsp ground white pepper
4 or 5 drops of Worcestershire sauce
1/2 tsp Dijon mustard

Heat oven to 170 degrees C.

Using Olive Oil, lightly oil a 25 cm flan dish or pan (or tart pan - as long as it has a flat bottom and sides 2.5 to 3 cms high)

Chop bacon slices into pieces about 1 cm square (roughly - size doesn’t have to be accurate) and cook in a frying pan over a medium heat until crispy. Remove from pan and drain on a sheet of kitchen towel. Fry the onion slices in the bacon fat remaining in the pan for 5 minutes or so - watch carefully as you don’t want the onions to brown just to soften.

In a large bowl beat the eggs lightly, add yogurt, salt, pepper, Worcestershire sauce, mustard, broccoli and cheese. Stir well and then add the bacon and onions - give the mixture another stir.

Pour the mixture into the prepared dish. Bake on the middle shelf of the oven for an hour and 15 minutes. Keep an eye on the quiche for the last 10 minutes of the cooking time - you don’t want it to get too brown. It’s done when a knife inserted in the centre comes out clean.

Cook the quiche in the dish you baked it in. When cool, cut into 8 portions.

My tip - save one slice for your breakfast the next morning and wrap the other slices individually in tin foil or cling film and store in the freezer. You then have 7 easy breakfasts in storage. To use, take a slice out of the freezer at night. It will have defrosted by the morning. You then only have to heat it in the microwave for a minute for a quick breakfast.