Ingredients

• 250 grams cheese, gruyere, edam, gouda, mild or colby
• 3 eggs
• ¼ cup milk
• 1 teaspoon prepared mustard
• 340 gram tin asparagus pieces, well drained
• 2 sheets ready rolled puff pastry

Method

1. Grate the cheese. In a large bowl mix together the eggs, milk and mustard. Fold in the cheese and asparagus.
2. Take one sheet of pastry and use it to line the base and sides of a 20cm flan tin or flan ring. Pour in the cheese mixture.
3. Brush pastry edge with a little water, before placing the second sheet of pastry on top. Press edges together and trim. Brush the top of the pie with a little milk and decorate with pastry trimmings if wished.
4. Bake at 220ºC for 15 minutes then reduce to 190ºC for 20-25 minutes. Serve hot or cold with vegetables or a salad.