Nutrition and extra info
Nutrition: Per serving
Butter is a dairy product made from separating whole milk or cream into fat and…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Pancetta is Italian cured pork belly – the equivalent of streaky bacon. It has a deep, strong,…
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re…
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Heat the oven to 180C/160C fan/gas 4. 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 softened 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. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
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