200 g (8 oz) shortcrust pastry
1 x 275 g (10 oz) tin asparagus
salt and pepper
2 eggs
1 medium onion, sliced
3 Tbsp (40 g) butter
4 oz (100 g) cooked ham
4 oz (100 g) grated cheese
2/3 cup (150 ml) 1/4 pt single cream or top of the milk
2 tbsp (25 g) 1 oz butter
1 x 275 g (10 oz) tin asparagus
salt and pepper
2 eggs
1 medium onion, sliced
3 Tbsp (40 g) butter
4 oz (100 g) cooked ham
4 oz (100 g) grated cheese
2/3 cup (150 ml) 1/4 pt single cream or top of the milk
2 tbsp (25 g) 1 oz butter
method
1. Roll out the pastry and line a flan tin.
2. Drain the asparagus, reserving the liquid.
3. Fry the onion gently in the butter until transparent.
4. Cut the ham into strips.
5. Mix the onions, asparagus and ham together and arrange in the pastry case.
6. Add the liquid from the tinned asparagus to the cream and beaten eggs.
7. Pour over the vegetables and cheese.
8. Season. Bake at 180°C, 350°F, mark 4 for 40 - 45 minutes until set.
2. Drain the asparagus, reserving the liquid.
3. Fry the onion gently in the butter until transparent.
4. Cut the ham into strips.
5. Mix the onions, asparagus and ham together and arrange in the pastry case.
6. Add the liquid from the tinned asparagus to the cream and beaten eggs.
7. Pour over the vegetables and cheese.
8. Season. Bake at 180°C, 350°F, mark 4 for 40 - 45 minutes until set.
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