Name: Crustless quiche
Total time: 55 min
Yield: Serves 6
Ingredients: 50g unsalted butter plus extra for the tin; 250g asparagus trimmed; 12 rashers streaky bacon roughly chopped; 5 spring onions finely chopped; 3 cloves garlic crushed; 5 large eggs; 200ml whole milk; 100g ricotta; 50g gruyère finely grated; 75g parmesan finely grated; 50g mature cheddar finely grated; green salad to serve

50g unsalted butter
plus extra for the tin
250g asparagus
trimmed
12 rashers streaky bacon
roughly chopped
5 spring onions
finely chopped
3 cloves garlic
crushed
5 large eggs
200ml whole milk
100g ricotta
50g gruyère
finely grated
75g parmesan
finely grated
50g mature cheddar
finely grated
green salad
to serve

Method

step 1
Heat the oven to 190C/fan 170C/gas 5 and butter and line a 20cm x 25cm tart tin. Blanch the asparagus for 5 minutes in boiling salted water, drain and put aside.
step 2
Fry the bacon in a small frying pan over a medium-high heat until crispy. Pat with kitchen paper to remove some of the fat, and cool. Wipe the frying pan. Add the butter and fry the spring onions for 2 minutes. Add the garlic and fry for another 5 minutes.
step 3
Beat the eggs, milk and ricotta with plenty of seasoning in a large bowl until combined. Add in the grated gruyère, 50g of the parmesan and all the cheddar, and stir in the bacon. Pour into the tin and gently push in the asparagus spears evenly across the tart, followed by the remaining parmesan. Bake for 25-30 minutes or until the quiche is golden and set, with a slight wobble. Serve with a green salad, if you like.