Ingredients
- 20 g of chives, finely chopped
- 100 g of spinach, roughly torn into pieces
- 1 onion, finely diced
- 10 cherry tomatoes, halved
- 1 handful of pine nuts
- 6 asparagus spears, cut into bite-size pieces
- 150 g of parmigiano reggiano, grated
- 2 tbsp of blended olive oil
- 200 g of half fat creme fraiche
- 175 g of broccoli
- 5 eggs
- 375 g of shortcrust pastry
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas mark 4, and grease and then flour your flan dish (approx 28cm). Roll out the pastry and then place it over the dish, carefully moulding it to fit. Ensure pastry comes just over the sides of the dish (as it will shrink as it cooks) and trim off any excess.Step 2
Place a circle of parchment paper into the flan dish, ensuring it covers the pastry completely. Fill with beans or lentils and blind bake for 10 mins or until lightly browned around the edges. Take out of the oven, remove the beans and paper and bake for a further 10 mins.Step 3
Slice the broccoli florets in half and then in half again, and place the asparagus and broccoli in the steamer (or boiling water) for no more than 5 minutes – just enough to very slightly soften the veg. Lightly beat the eggs in a jug, then add the Creme Fraiche, most of the parmesan, and the chives. Beat again and season. Add 2 tbsp of olive oil to a small frying pan and cook the onions for a couple of minutes until translucent. Add the spinach, turn off the heat and cover with the lid for a minute or so to wilt it.Step 4
Take the pie dish from the oven and spread the onions and spinach across the base. Take the broccoli and asparagus and lay this evenly across the pie. Place the sliced tomatoes amongst the vegetables, and then pour your egg mixture evenly across your pie. Sprinkle with the remaining cheese and pine nuts and place in the oven for approx 40-45 mins. Slice and serve.