Serves: 6
Ready in: 55 minutes
Price per serving: £0.60

Calories (per serving): 400
Carbs: 18g
Fat: 30g 
Saturated Fat: 18g

INGREDIENTS:
350g frozen shortcrust pastry, thawed
Little flour for rolling
100g asparagus tips
3 spring onions, trimmed and sliced
15g butter
3 large eggs
200ml single cream
100g Gruyère, grated

1. Preheat the oven to 200C/Gas 6. Roll out the pastry to the thickness of a pound coin. Use to line a 23cm flan tin. Prick the base and cover with a piece of baking paper. Weigh down with ceramic baking beans or rice. Put on a baking tray and cook for 10 minutes. Remove the paper and beans and return to the oven for 3 minutes. Remove. Turn the oven down to 180C/Gas 4.
2. Blanch the asparagus tips for 3 minutes. Drain and put on kitchen paper to absorb excess water. Fry the spring onions in the butter until soft. Put in the flan case with the asparagus tips, arranging them neatly.
3. Lightly beat the eggs and cream together until they are evenly mixed. Season, then add the Gruyère and carefully pour into the flan case. Bake for 30 minutes or until just set in the middle and golden on top. Leave to stand for at least 10 minutes. Serve warm or cold.