1 Before you do anything, preheat your oven to 180°C (gas mark four).
2 Next, lightly oil your tart tin before lining it with baking parchment – enough so that it goes over the sides (it’ll make it easier to lift your pastry shell out smoothly).
3 Dust your work surface with flour (plain, wholemeal or a gluten-free substitute), and gradually roll out the pastry in a circular shape. You want it to be about 2mm thick.
4 Gently drape the pastry into the dish, carefully pressing it in and up the sides. Trim off any excess and roll it into a little ball, which you can use to push the rest of the pastry case in more firmly without it tearing.
5 Beat one of the nine eggs and brush a small amount over the pastry before putting a layer of baking parchment on top and fill it with baking beans or rice. Pop the tin into the oven so that the pastry can blind bake for ten minutes. Then, remove the beans (or rice) and bake for another five.
6 Take it out of the oven and leave it to one side while you make the filling.
7 Start with the trimmed asparagus. Pour boiling water into a bowl or pan, add the asparagus and blanch them for just 30 seconds. Then drain the hot water, blast them with cold water to stop them cooking further, and drain again.
8 Now, drizzle olive oil in a saucepan on a medium heat. Tip in the chopped garlic until golden brown and then add the kale so that it cooks down. This should take about two minutes.
9 Take the kale and garlic mixture off the heat and stir in all of the herbs and lemon zest.
10 It’s time to layer your quiche. Begin with spring onions on the base of the pastry, then kale, asparagus and a generous amount of gruyère. And then repeat with another layer of each ingredient in the same order.
11 Finally, whisk the remaining eight eggs, combine the milk, and season with salt and pepper. Pour the eggy mix over the tart and put it back into the oven to bake for 50 minutes until rich and brown.