- 2 medium potatoes
- 2 large shallots, sliced
- 1 bunch fresh asparagus
- 6 eggs
- 6 mushrooms, sliced
- 300 ml cream
- salt and black pepper, to taste
- 100g cheese, preferably tasty
Preheat oven to 180degC and then lightly butter a 26-28cm shallow dish.
Peel the potatoes and then slice them and par-boil for 4 minutes. Drain and lay as a layer on the base of the prepared dish. Blanch the asparagus and then slice it into 5cm lengths and spread evenly over the potato. Then scatter the shallots on top and add a layer of sliced mushrooms.
Beat together the cream and eggs and season to taste and pour carefully over the vegetables.
Sprinkle the top with the grated cheese and bake in a preheated oven for 30-40 minutes until golden and puffed up. Test the centre with a clean knife. Remove and serve immediately.