- 240 g Wheat Flour
- 1 tsp Coarse Salt
- 200 g Cold Butter
- 100 ml Water
- 400 g Salad Cheese
- 4 Eggs
- 200 ml Whole Milk
- 200 g Grated Cheddar
- 2 tsp Ground Pepper
- 16 Asparagus Spears
- 10 Spring Onions
- 1 Red Onion
- 3 Cloves Garlic
- 3 Slices Bacon
Mix flour and salt. Cut the butter into smaller pieces and crumble it into the flour.
Gather the dough lightly, adding water if it is too dry.
Pat the dough into a large round baking tin.
Make sure the dough is firmly pressed into the edges of the tin. Place the baking tin on to the middle shelf of the oven and parbake.
Put the drained salad cheese in a bowl and mash it lightly with a fork.
Then add the egg, milk, half the pepper and cheese and whisk the mixture lightly.
Melt the butter into a pan and fry the garlic, sliced onions and asparagus until soft.
Add the fried vegetables in the pie base and spread evenly and pour the wet cheese mixture on top.
Place the pie back into the oven on the middle shelf and cook until golden.
Top with chives, asparagus, spring onion and bacon. Serve and enjoy alone or with a handful of rocket on the side.
Cook for 20 minutes at 200 ° - traditional oven.
Cook for 30 minutes at 200 ° - traditional oven.