Ingredients:
1 sheet ready rolled shortcrust pastry, thawed
3 eggs
3 -4 spring onions, washed and chopped
1 ounce butter
5 -8 ounces brie cheese
4 fluid ounces milk
4 fluid ounces single cream
3 -4 ounces asparagus spears, blanched
1 teaspoon English mustard
1 pinch nutmeg
salt and pepper, to taste
Directions:
Pre-heat oven to 200 C or 400 F.
Use pastry to line a 9 inch round flan tin or dish.
Melt butter and lightly fry the spring onions.
Meanwhile, cut the rind from the cheese and chop into small cubes.
Throw cheese, eggs, cream and milk into a food processor (or use a hand mixer in a bowl) and blend until smooth.
Add nutmeg, salt and pepper.
Scatter onions on base of pastry, pour in cheese mixture and place asparagus spears in a spoke pattern on top.
Bake for 25-30 minutes until set and lightly browned.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.