Asparagus, broad bean & mint quiche

Today's the day ........................ to create in the kitchen

Here's an idea for something different to put in a quiche.

Ingredients
Shortcrust pastry
100g asparagus tips
300g frozen broad beans
5 eggs
75ml crème fraiche
100ml milk
30g grated Parmesan cheese
100g white crumbly cheese
handful of fresh mint chopped

Method
1.  Preheat the oven to 180C, fan 160C, gas 4.
2.  Prepare a pastry flan case in the way you normally do and bake it blind for about ten minutes. 
3.  Put the asparagus and broad beans in a pan of boiling water and cook for 2 mins.  Drain and run under cold water.  Pop the broad beans out of their skins and set the veg aside.
4.  Put the eggs in a bowl and whisk in the crème fraiche and milk. 
5.  Line the flan case with asparagus and broad beans and sprinkle over with the cheeses and mint.  Pour in the egg mixture.
6.  Bake in the oven for 35-40 mins or until set.

Serve with a salad or whatever you fancy.  It tastes delicious and has such an interesting cross-section .......................!