To make the pastry, pulse the flour, butter, egg yolk, and a pinch of salt in a food processor until it forms a dough. Alternatively, rub the butter into the flour with your fingertips, then mix in the egg yolk.
Let the pastry rest for 10 minutes.
Meanwhile, prepare the filling.
In a large bowl, whisk the 4 whole eggs, then mix in the milk, cream, and tomato purée.
Season generously with salt and pepper.
Preheat your oven to 180°C (350°F) / 160°C Fan / Gas Mark 4. Lightly grease a 23cm (9-inch) fluted flan ring with a removable base.
On a lightly floured surface, roll out the pastry to be slightly larger than your flan ring. Carefully line the ring with the pastry, pressing it gently into the corners. Trim the excess, leaving about 5mm above the rim to allow for shrinkage.
Line the pastry case with baking paper and fill with baking beans or uncooked lentils. Blind bake for 15 minutes. Carefully remove the paper and beans, then bake for another 4-5 minutes until the base is crisp.
Allow the pastry case to cool slightly. Scatter the defrosted peas, broad beans, and halved cherry tomatoes evenly over the base.
Carefully pour the tomato-egg mixture into the pastry case. Dot the top with spoonfuls of cream cheese; some will sink and some will stay on top.
Slide the quiche onto the middle shelf of the oven and bake for 25-30 minutes, or until the filling is softly set with a slight wobble in the centre.
Remove from the oven and let it rest for at least 5 minutes before slicing. This helps it set fully and makes it easier to cut.
Serve warm or cold.
Add a pinch of mustard powder or a teaspoon of dried herbs (like oregano or thyme) to the pastry dough for an extra layer of flavour.
