Asparagus Quiche

Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough.

Cover and refrigerate 20 minutes.

Roll dough out large enough to line a 25cm flan tin, trim the edges.

Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.

Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 7 minutes.

Set aside until required.Whisk eggs, cream, milk and cheeses together and set aside.Slice onion and cut bacon into strips.Melt butter in a pan and cook onion and bacon for 2 minutes until tender.Spread onion-bacon mixture evenly over pastry.

Top with well drained asparagus spears.

Pour over egg mixture and sprinkle with paprika.

Bake in a moderate oven for about 30 minutes or until set.Serves 4.Use commercially prepared short pastry if desired.(Available at supermarket).