2 oz (50 g) margarine
1 cup (150 g) 5 oz wholemeal flour (whole grain)
1 cup (150 g) 5 oz wholemeal flour (whole grain)
for the filling
290 g (10 1/2 oz) canned asparagus spears, drained
3 oz (75 g) cheese, grated
3 eggs
2/3 cup (150 ml) 1/4 pt Single cream
salt
pinch of cayenne pepper
3 oz (75 g) cheese, grated
3 eggs
2/3 cup (150 ml) 1/4 pt Single cream
salt
pinch of cayenne pepper
method
1. Rub the margarine into the flour and bind with a little water into a dough.
2. Roll out the dough and use to line a 20 cm (8 inch) flan tin.
3. Bake blind in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 10 minutes.
4. Arrange the asparagus spears on the bottom of the flan case and sprinkle over the cheese.
5. Beat together the eggs, cream, salt and cayenne and pour into the flan case.
6. Bake for a further 30 minutes. Serve hot or cold.
2. Roll out the dough and use to line a 20 cm (8 inch) flan tin.
3. Bake blind in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 10 minutes.
4. Arrange the asparagus spears on the bottom of the flan case and sprinkle over the cheese.
5. Beat together the eggs, cream, salt and cayenne and pour into the flan case.
6. Bake for a further 30 minutes. Serve hot or cold.
serving amount
serves 5 - 6
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