Ingredients

• 20g butter, plus extra for the tin
• 1 onion, finely chopped
• 100g chopped pancetta or smoked bacon
• 200g asparagus or broccoli, trimmed
• 8 large eggs
• 150ml double cream
• 80g gruyère or parmesan cheese

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.