6 large eggs
4 tbsp of single cream
6 spring onions, trimmed and sliced
100g of asparagus spears, trimmed and thinly sliced, tips left whole
160g of shredded smoked chicken breast
100g of canned sweetcorn, drained
2 tbsp of olive oil
40g of rocket leaves
Sea salt and freshly ground black pepper
Step 1Preheat the oven to 200°C. Place a 24-cm ceramic flan dish on a baking sheet and place in the oven to heat up.
Step 2Meanwhile, crack the eggs into a large mixing bowl and whisk with the cream. Season well with salt and pepper. Stir in the spring onions, asparagus, chicken and sweetcorn.
Step 3Remove the flan dish from the oven, pour in the olive oil and swirl it around the dish to coat the base and sides. Carefully tip in the filling and place the quiche back in the oven. Bake for 15–20 minutes until golden and just set.
Step 4Remove from the oven and serve warm with balsamic-dressed rocket leaves or a homemade tomato sauce.