Make shortcrust pastry with 300g flour, 150g butter, pinch of baking powder. Add salt to taste and iced water to bind. Chill (the pastry, not you).
Roll pastry out to line 9 inch tin and bake blind 20 mins at 180c. There will be enough pastry to make a shallow apple tart in a 8 inch tin, but because you’re in a hurry, you will make a mess of it and therefore we won’t talk about it (it still got eaten with joy and abandon).
Brush what is now a pastry case with egg white and put back in oven 5 mins.
Whisk 2 more eggs plus yolk and any remaining white of the one used above, with 200ml full fat milk, seasoned with salt and pepper.
Grate some cheddar on the base (not loads), spread out cereal bowl worth approx of torn-up greenery (wild garlic leaves and flower buds, sorrel leaves, nettles).
Grate a bit more cheese over the greenery, pour over the milk & egg mix.
190c for about 15-20 mins until it looks nice – for me, this is just set, with a bit of colour on top.
Leave to cool and eat warm rather than hot. Leftovers chilled make a rather welcome lunch next day.
Notes; these nettles were a bit tough – you can see them sticking out in the picture. Next time we’ll pick them even smaller, chop them more finely, or briefly wilt them in butter before adding to the quiche.