• asparagus 250 (or Courgettes)
  • flour 00 or plain 240
  • Eggs 3
  • Milk 180ml
  • Vegetable oil 80ml
  • 7g dried yeast
  • Grated parmigiano or Mature
  • cheddar 100g
  • I tbsp salt
  • Gruyere cheese, cubed 80g
  • Bacon or salami, chopped 80g (not if vegetarian)



Cook the asparagus in a saucepan of boiling salted water for 1 min, then drain and pat dry with paper towel.

Sauté the asparagus in a pan with a drizzle of oil, salt and pepper for a few minutes.

Combine asparagus, flour, eggs and all the ingredients in a large bowl and season to taste.

Spoon into the prepared tin.

Decorate with whole asparagus.

Bake in a static oven preheated to 170 ° for about 50-55 minutes or until is golden!

Remove from the tin and cool on a wire rack. Serve in slices.
Perfect for a Sunday brunch ENJOY!