1 can asparagus 1 small red capsicum 1 small truss tomato 200 ml cream 2 free range eggs 2 tablespoons tasty cheese 1 pampas savoury tart shell (frozen) salt and pepper
1. Pre-heat the oven to 180 degrees 2. Bake the tart shell in the oven for 10 minutes. Remove and set aside 3. Drain the can of asparagus. Cut stems in half 4. Slice the tomato and capsicum into rings 5. Beat together cream, eggs and cheese. Add salt and pepper to taste 6. Spread the asparagus stalks evenly on the bottom of the tart shell 7. Fill the tart shell with half of the cream mixture 8. Top with slices of tomato 9. Fill the tart shell with the remaining cream mixture 10. Spread the capsicum rings evenly on the top of the quiche. Sprinkle with cheese if desired 11. Bake for 30-35 minutes until golden brown on top 12. Eat and enjoy!