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15 minutes
12 minutes
27 minutes
- 1 bunch asparagus, trimmed, thinly sliced
- 62.50 ml semi-dried tomatoes, chopped
- 3 green onions, thinly sliced
- 6 eggs
- 126.25 gm pure cream
- 82.50 ml grated parmesan cheese, or vegetarian hard cheese
- 40.00 gm basil pesto
- Preheat oven to 190C/170C fan-forced, and grease two 12-hole, 1 1/2 tablespoon-capacity round patty pans.
- Mix together the asparagus, tomato, and onion in a bowl, then distribute evenly into the prepared pan holes.
- Combine eggs, cream, cheese, and garlic in a jug, whisking until smooth. Season with salt and pepper, then mix in pesto. Pour the mixture over the asparagus and bake for 10 to 12 minutes until golden and set.
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