2 egg whites
1 cup almond flour
A pinch of Himilayan salt
6 tbls melted butter


6 eggs and the two egg yolks
5 slices Parma ham
90ml double cream
30ml full cream milk
30g fresh finely grated Parmesan
salt, pepper and a little nutmeg
fresh asparagus spears steamed
100g Chevin goats cheese


Put all the dry ingredients into a glass mixing bowl and mix. Add egg whites and butter and mix well. Put the mixture into a well greased flan or quiche pan.  Push into the pan with your fingers wetting them every now and then. This makes it much easier. Prick the crust with a fork all over. Bake on 190° for 15 minutes or until slightly brown. Remove from oven and let the crust cool completely.

Beat the eggs, cream, milk, salt, pepper and nutmeg together well. When the crust has cooled, start with the goats cheese placing bits all over the crust using a teaspoon as the cheese is very soft. Then tear pieces of Parma ham placing them all over the crust. Place the fresh asparagus spears from the middle outwards. Pour over the egg mixture. Sprinkle with the Parmesan cheese and bake on 160° for 30-40 minutes or until fully set and golden brown.


Adapted from Margarita Whites recipe

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