
Ingredients
20g butter, extra to grease tin
1 onion diced
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 eggs
150ml double cream
80g gruyère or parmesan cheese
Method
- Heat the oven to 180C. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin
- Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until soft and translucent
- Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry
- Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture
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- Bake for 25-30 mins or until golden brown
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