2 bunches asparagus chopped
2 leeks chopped
1 cup bacon diced
1 cup grated cheese
2 dessertspoons plain flour
Salt and pepper to taste
8 eggs beaten
600 mls whipping cream
1 red capsicum or paprika
Knob of butter
In a large pot sauté the leeks until brown and soft, add the bacon, capsicum and asparagus and cook through for approx 3 minutes. Set aside.
Beat the eggs, add the cream, cheese, flour and mix thoroughly together. Add the hot ingredients, season and pour into a large pyrex baking dish. Cover with foil and cook in a medium oven till set.
Approx 45 minutes to 1 hour. Remove the foil and brown the top for the last 10 minutes. Serve with a side salad.
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