- Whisk the eggs with the mustard and creme fraiche. Stir in grated Le Gruyère AOP and season with oregano, salt and pepper.
- Cut or snap off the lower, woody end of the asparagus and discard it.
- Pour the egg mixture into a tart dish. Top with asparagus and grated Le Gruyère AOP.
- Bake the flan in the hot oven for approximately… …. minutes until it is golden and has set. Serve immediately with salad and good bread.
| Flan | |
|---|---|
| 6 | eggs |
| 1 tsp | dijon mustard |
| 200 g | crème fraîche 18% |
| 200 g | grated Le Gruyère AOP |
| 1 tbsp | finely chopped fresh oregano |
| salt and pepper | |
| 250 g | green asparagus |
| 50 g | grated Le Gruyère AOP |
| a little fresh oregano for serving | |
| Serving | |
|---|---|
| a nice salad | |
| some good bread |
| Salsa | |
|---|---|
| 4-5 | ripe tomatoes |
| 2 | handfuls of coriander |
| 1 | small onion |
| 1 | green chili, by all means a jalapeño |
| juice of ½ -1 lime | |
| salt | |
| Breakfast tacos with Le Gruyère AOP | |
|---|---|
| 400 g | boiled potatoes |
| a little olive oil | |
| salt | |
| 8 | soft tortillas |
| 200 g | grated Le Gruyère AOP |
| 2-3 | avocados, diced |
Salsa:
- Blend tomatoes, coriander, onion and chilli in a mini chopper or food processor.
- Season to taste with lime juice and salt.
Breakfast tacos with Le Gruyère AOP:
- Cut the potatoes into bite-sized pieces. Lightly brown them in oil in a hot pan. Season with salt.
- Warm tortillas one at a time in a dry, hot pan. Put cheese on each tortilla and let it melt slightly.
- Spread potatoes and avocado on the tortillas and fold them over the filling.
- Serve with salsa and enjoy immediately.
