1. In a food processor, mix the flour and butter. You will get a dough with a sandy appearance.

2. Add the water little by little until the dough forms a homogeneous ball. Remove the dough from the processor and let it rest for 15 minutes in the cold.

3. On a floured work surface, roll out the dough. Place it in a quiche or tart dish. Refrigerate again for 30 minutes.

4. Preheat the oven to 400°F/200°C.

5. Cook the dough in the oven for about 6 minutes or until the bottom is no longer translucent. Reserve. Lower the cooking temperature to 350F/180C.

6. Meanwhile, blanch the broccoli bunches in boiling salted water for 2 minutes. Drain and cool in ice water to stop the cooking. Place the well-drained broccoli in the tart crust. Season with salt and pepper.

7. In a bowl, mix the milk and eggs with a whisk. Pour this mixture over the broccoli. Sprinkle with chopped basil and cheese.

8. Bake for 15/20 minutes.