• 20cm shortcrust pastry case
  • 12 asparagus spears
  • 250g strong cheddar cheese – grated
  • 300ml single cream
  • 4 eggs


  • Blind bake the shortcrust pastry case.
  • Lightly poach to asparagus spears.
  • Cover the base of the cooked case with the asparagus spears trimmed into 2-3cm lengths.
  • Sprinkle the grated strong cheddar cheese over the asparagus.
  • Whisk together and season the single cream and eggs.
  • Pour over the asparagus and bake at 180°C/375°F/gas mark 5 until just set.

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