Instructions: Pastry:
Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 7 minutes. Set aside until required.

Whisk eggs, cream, milk and cheeses together and set aside.

Slice onion and cut bacon into strips.

Melt butter in a pan and cook onion and bacon for 2 minutes until tender.

Spread onion-bacon mixture evenly over pastry. Top with well drained asparagus spears. Pour over egg mixture and sprinkle with paprika. Bake in a moderate oven for about 30 minutes or until set.

Serves 4.

Use commercially prepared short pastry if desired.

(Available at supermarket)

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