Asparagus flan

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Preparation

500 g Asparagus, green
100 g air-dried ham
Peel the bottom third of the asparagus and cut off the ends. Cut the asparagus into pieces about 3 cm longs. Cut the air-dried ham into strips.
(Pre-)heat cooking space to 180°C with Pizza Plus
2 eggs
250 ml single cream
100 g Gruyère, grated
Salt
Pepper, ground
Nutmeg, grated
For the filling, whisk the eggs, stir in the single cream and Gruyère, then season with salt, pepper and nutmeg to taste.
1 shortcrust pastry, rolled-out round
Cover the round baking tray with baking paper and put the pastry on it. Prick it several times with a fork. Put the asparagus and ham in the pastry case and pour over the filling.
Put the round baking tray on to the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Pizza Plus 180°C for 45 Mins
  • Round TopClean baking tray, ø29 cm
  • Wire shelf
Quantity Ingredient
Pepper
Salt
2 eggs
250 ml single cream
Nutmeg
500 g Asparagus
100 g Gruyère
1 shortcrust pastry
100 g air-dried ham

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