Ingredients
- 450 gm Shortcrust pastry, (1lb)
- 2 lrg Potatoes
- Â Â Extra virgin olive oil
- 1 bn Spinach, blanched and refreshed
- 1/2 tsp Grated nutmeg
- 175 gm Gruyere cheese, (6 ounce)
- 3 x Large eggs, lightly beaten
- 225 ml Double cream, (8fl ounce)
- 1 bn asparagus, blanched and refreshed
- Â Â Salt and black pepper
- Â Â Chives and Parmesan to serve
Description
Roll Out The Pastry And Line A 23cm Square Or Possibly Tranche Tin. Prick The Base And Chill. Put The Potato Slices In A Pan, Cover With Extra Virgin Olive Oil And Poach Without…
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