- 2 sheets frozen shortcrust pastry
- 40g butter
- 2 onions, thinly sliced
- 1 cup mature Cheddar cheese, grated
- 3 tbsp fresh parsley, chopped
- 4 eggs, beaten
- 1 cup cream
- ½ cup milk
- a good pinch of nutmeg
- 1 tbsp flour
- salt and pepper, to taste
- ½ cup snipped chives
- 12 green asparagus, steamed
- 100g goat’s cheese
1. Preheat oven to 180°C.
2. Grease a 22cm loose-bottomed flan tin and line with the pastry. Overlap the sheets and press them into the base and up the sides of the tin. Trim the edges neatly, allowing for some shrinkage, and chill for 30 minutes.
3. Remove from the fridge, line with greaseproof paper and pour in enough dry beans to cover the base of the tin.
4. Bake the pastry blind for 10 minutes. Remove paper and beans; set aside to cool completely.
5. Heat the butter and gently cook the onions till soft and golden. Let them cool completely and spoon onto the pastry base. Top with the Cheddar cheese and parsley.
6. Beat together the eggs, cream, milk, nutmeg, flour, salt, pepper and chives. Gently pour into the pastry case, arrange the asparagus on top and dot with slices of the goat’s cheese.
7. Bake for 30 to 35 minutes or until set and golden. Serve with a fresh tomato salad dressed with basil pesto.