Crustless Asparagus Quiche Lorraine

Serves 6-8, Prep and Cook 55 mins

8 eggs

250g tub sour cream

1 tblsp Dijon mustard 200g sliced leg ham, shredded

1½ cups grated vintage cheddar cheese (150g) 1 bunch asparagus (150g), trimmed, halved lengthways

¼ cup caramelised onion relish Mixed salad leaves, to serve

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2 Whisk eggs, sour cream and mustard in a large bowl. Season with salt and pepper.

3 Arrange ham over the base of prepared pan. Sprinkle with 1¼ cups of the cheese. Pour over egg mixture. Top with asparagus. Sprinkle with remaining cheese. Dollop over relish.

4 Cook in a moderate oven (180C) for about 35 minutes, or until golden brown and set. Remove from oven. Cool in pan. Lift quiche out of pan. Cut into portions. Refrigerate in an airtight container.

5 Serve with mixed salad leaves.