Start by grating the courgette. You can use a coarse box grater for this, although I prefer to use the coarse grater attachment on my food processor for ease. Place the grated courgette into a colander, sprinkle with 1 teaspoon fine sea salt and leave to drain for 5-10 minutes. After this time, squeeze out the excess moisture from the courgette.
1 large or 2-3 medium courgettes
Heat 25g butter in a large frying pan. Crush or grate the garlic and briefly fry this in the butter - roughly 30 seconds. Add the 2 tablespoon chopped coriander followed by the squeezed out grated courgette and fry briefly for a few minutes. Slice the kernels from the corn on the cob and add these to the pan. Continue to fry until all of the moisture has evaporated from the pan - the mixture won't colour at all. This should take 5-10 minutes total. Leave to cool slightly.
25 g butter, 2 tablespoons coriander, 2 cloves garlic, 1 ear of fresh corn
In a large bowl, beat the eggs with the milk, dijon mustard and a pinch of salt and pepper. Finely slice the spring onions and add these to the mixture. Stir in the cooled courgette mixture and the grated cheese. Add the chilli flakes, if using.
3 large eggs, 50 ml milk, 1 teaspoon dijon mustard, 4 spring onions, 50 g extra mature cheddar cheese, salt and pepper, pinch of chilli flakes
Pour this mixture into the pre-baked pastry case. Sprinkle some more grated cheese and chilli flakes on top, if liked.
Bake at 180ºC for 25-30 minutes, until the mixture has set and the top is golden brown.