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Ingredients:

225g/8oz Shortcrust Pastry

2 tbsp Butter

4 tbsp Plain Flour

400ml/15 fl.oz. Milk

Salt and Pepper

A large pinch of Nutmeg

2 Eggs

100g/4oz Gruyere

225g/8oz Fresh or frozen Asparagus

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Instructions

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1. Preheat the oven to 220C, 425F, Gas mark 7. Grease a 25cm/10 inch flan dish.

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2. Roll out the pastry to 6mm/ 1/4 inch thickness and line the flan dish. Prick the base with a fork and bake blind for 10 minutes.

3. Prepare the asparagus by cutting off any woody stems and washing under running cold water. Cut into 5cm/2 inch lengths and boil in salted water for about 10 minutes.

4. Meanwhile, melt the butter in a pan, add the flour and cook, stirring for 1-2 minutes. Gradually add 300ml/10 fl.oz.� of the milk, little by little, stirring all the time. Bring to the boil and cook for 3-4 minutes. Remove from heat and season with salt, pepper and nutmeg.

5. Add 1 egg yolk to the sauce and mix well then add the grated Gruyere. Pour this sauce into the pastry case, filling to a maximum of 3/4 and bake for 15 minutes.

6. Remove the quiche from the oven and reduce the oven temperature to 190C, 375F, Gas mark 5.�

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7, Arrange the drained asparagus over the top of the quiche. Mix together with rest of the milk, remaining egg yolk and 2 egg whites. Pour this over the quiche. Bake for a further 30 minutes. Serve immediately.

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