Serves: 8 - 10

500 g pack shortcrust pastry

2 large potatoes, peeled, sliced and cooked

125 g fine asparagus

250 g bag spinach

1/2 tsp ground smoked paprika

salt and freshly ground black pepper

50 g Cheddar cheese, grated

3 medium eggs, lightly beaten

284 ml pot double cream

1. Preheat the oven to 180°C, 350°F, Gas Mark 4.

2. Grease and line a 29 cm deep fluted flan tin.

3. Roll out the pastry on a lightly floured surface and use it to line the flan tin.

4. Lightly prick the base and refrigerate for 15 minutes.

5. Place a piece of baking parchment over the pastry, cover evenly with uncooked rice or baking beans, and bake blind for 10 minutes.

6. Remove the parchment and rice and continue baking for a further 5 minutes until golden.

7. Meanwhile cook the asparagus for 2 minutes in boiling water. Drain and refresh under cold, running water.

8. Place a layer of potato slices, a pinch of paprika, seasoning and a sprinkling of cheese in the pastry case.

9. Add a layer of spinach leaves, a pinch of paprika, seasoning and grated cheese. Repeat the layers.

10. Whisk the eggs and cream toegther and pour over the filling.

11. Arrange a line of cooked aspargus over the top and pour a little more egg mixture over.

12. bake for 25 minutes or until golden and set.