Preheat the oven to 200°C.
Line a 20cm tart tin with pastry and chill in the fridge for 30 minutes.
Line the pastry with parchment and baking beans then bake for 10-15 minutes.
Remove the beans and parchment then bake for 3-5 more minutes until pale golden.
Reduce the oven temperature to 180°C.
Sauté the courgettes in butter until golden and drain excess moisture.
Blanch the broccoli for 2 minutes, refresh in ice water, and scatter with courgettes into the pastry case.
Whisk eggs, milk, and half the cheese together with seasoning.
Pour the egg mixture over the vegetables and top with the remaining cheese.
Bake for 40-45 minutes until set and bubbling.
Allow the quiche to cool slightly before serving.