Ingredients Jump to Instructions ↓

  1. 500g fresh asparagus, trimmed and cut into 1cm pieces 10 rashers bacon

  2. 2 large ready made pastry cases

  3. 1 egg white, lightly beaten

  4. 4 eggs

  5. 200ml milk

  6. 150ml double cream

  7. 1/4 teaspoon ground nutmeg salt and pepper to taste

  8. 200g grated Gruyere or Emmental cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 C / Gas mark 6. Place asparagus in a steamer over 2 to 3cm of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.

  2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, dice and set aside.

  3. Brush pastry cases with beaten egg white. Sprinkle diced bacon and chopped asparagus into cases.

  4. In a bowl, beat together eggs, milk, cream, nutmeg, salt and pepper. Sprinkle grated cheese over bacon and asparagus. Pour egg mixture on top of cheese.

  5. Bake uncovered in the preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.


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