Another tart

Yes, I am slightly obsessed with savoury tarts at the moment. Should I call them quiches? Does it really matter?

I've had an over-abundance of fresh, free-range eggs lately, as well as lots of other good stuff that goes really well with baked egg. (Well that's what it is, when all's said and done.) Today's effort involved asparagus, wilted baby spinach leaves and little tomatoes.

Once again, follow my basic recipe for the egg and pastry. Fry up some onion and bacon, toss in the asparagus for about two minutes and the leaves for about one minute. You want to just take the edge off and slightly wilt them, not kill them. Season to taste and spoon it into the tart case, trying to spread it around as evenly as possible. Pour the egg over, dot with little tomatoes and bake. Could it be simpler?