1. Generously butter a 9 inch ovenproof, round, deep baking tin or pie dish.
2. Preheat oven to 180º/160º fan.
3. Cut two large pieces of baking parchment and lightly flour one.
4. Place the pastry onto the floured piece and dust lightly with flour before placing the second piece of parchment on top of this.
5. Use a rolling pin over the top of the second sheet of parchment, roll the pastry into a large square - it should be large enough to cover the bottom and sides of your tart tin.
6. Gently remove the baking parchment from the top and bottom of the pastry, and place the rolled out pastry into the tin. Ensure that you have an overhang of pastry around the edges as the pastry will shrink as it cooks.
7. Take one sheet of the baking parchment and place over the top of the pastry, pushing in around the sides to get it as flat as possible. Then, place baking beans on top and blind bake for 15 minutes.
8. Add the red onion, leek, spring onion and chilli, to the Chopping Bowl of the Dualit 700W Hand Blender and pulse until all of the ingredients are roughly chopped. Once complete, place these to one side.
9. Cut the courgette into 3" pieces and grate lengthways into a bowl. Set aside.
10. Fry the sausages in a little oil on a medium heat, or place on a baking tray in the oven until just cooked through. Be careful not to overcook these as they will be heated for a further 30 minutes in the quiche mixture.
11. Allow the sausages to cool before slicing into even 1inch pieces. Set aside.
12. Add the 4 eggs into the tall blending jug of the 700W Hand Blender and use the Whisk Attatchment to mix until pale and frothy.
13. Add the salt and pepper, then pour in the double cream (half milk and cream can be added at this stage if preferred.)
14. Grate the cheese and set aside.
15. Once the pastry has been blind baked for 15 minutes, remove the pastry case from the oven and take off the baking beans and sheet of parchment.
16. Place the chopped onion, leek, chilli and grated courgette onto the pastry case and spread as evenly as possible over the base.
17. Carefully place and distribute the sliced sausages amongst the vegetables.
18. Pour over the egg and cream mix, taking care to ensure that it settles evenly around the base.
19. Evenly distribute the grated cheese over the top of the quiche mix.
20. Place two sprigs of fresh rosemary on top in the middle of the quiche and place the tin onto a baking tray.
21. Pop into the preheated oven for 30-40 minutes.
22. If you find the top is browning too quickly, loosely place a piece of foil on top. Continue to cook until the mix is set all the way through, using a skewer to test.
23. The quiche will rise and puff up when cooking, but will settle once taken out of the oven.
24. Enjoy!

Top Tips:

• Try adding one tablespoon of pickle or chutney to the top of your quiche just before baking.
• This dish is delicious hot as a main dish, or cold with a salad for lunch!