This is the quickest savoury tart that you will ever make! Great for lunch and even greater when you have unexpected quest.
It’s great for the children’s lunch boxes and sophisticated enough when cut it into bite size diamond shapes top with a dollop of mustard and served on your best plates.
175 g Spinach chopped
1 small onion diced
1 punnet button mushrooms
3 rashers of bacon (cut into strips)
1 tin of white asparagus drained
250 ml Cheddar cheese grated
150 ml Milk
30 ml flour
3 ml salt
2 ml pepper
5 ml mustard
Olive oil for frying
Preheat oven to 180 degrees and grease a small pie dish.Fry the onions in the olive oil and fry until translucent. Add the mushrooms and bacon to the onions and fry for another minute or two. Ad the spinach to the pan and fry for 3 minutes until the spinach has wilted. Place ingredients for filling into the pie dish. lay the asparagus over the spinach filling.
Add all the ingredients for the custard together in a separate bowl or a measuring jug and whisk.
Pour the mixture over the spinach filling and top with the grated cheese. Bake for +- 30-35 minutes until set and golden brown.
Enjoy hot or cold.