* 500 g pack of Ready made shortcrust pastry
* Olive oil for greasing
* 4 Free range eggs
* 8 tablespoons Milk
* ¾ of 1 small head of Broccoli, cut into small florets
* 100g baby Asparagus tips, [1 small pack]
* 200 g of low-Fat Cream cheese - mine was Chive and Onion flavoured but that's personal taste
* A splash of Louisiana hot pepper sauce
* A handful of freshly chopped Parsley
* Freshly ground black pepper

===Method===
* Preheat the oven to 200° C (400° F - Gas 6)
* On a floured board, roll out the pastry to fit your baking trays
* Lightly Oil the trays to prevent the pastry sticking
* Press the pastry well into the edges of the trays
* Blind Bake for 10 minutes
* Add the Broccoli florets to a pan of Boiling Salted water and Blanche for about 4 minutes. Remove and drain well
* Add the Eggs, Milk, Pepper, hot Sauce and Parsley to a large bowl and whisk until combined
* Add the Cream cheese and whisk until really well mixed
* Arrange the florets in the partially Baked flans and pour in the Egg mix
* Arrange the Asparagus tips over the top of the flan
* Bake for 30 minutes

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