(Prepared with a 26 x 10 x 6 cm plum cake mould)
- Line the pan with wet and squeezed baking paper. Brush with extra virgin olive oil.
- Blanch the asparagus, after cleaning them, in salted water. Drain and cool in ice water.
- Boil the quail eggs and shell them.
- Lightly beat the eggs and add the mustard, milk and oil.
- In a bowl add the flour, salt/pepper and chopped chives. Pour the egg mixture in the center and mix to obtain a smooth batter.
- Add the cheese (grated with a coarse grater), the olives cut into rounds, the dried tomatoes cut into cubes and a few pieces of hot chili pepper.
- Pour 1/3 of the mixture into the mold. Distribute some asparagus and quail eggs. Pour another 1/3 of the mixture and level it. Place more asparagus and quail eggs on the surface (also a few pieces of red chili pepper, olive and dried tomato). Complete with the remaining mixture and decorate with the asparagus divided into two parts and fillets of hot chili pepper. Grate more cheese on the surface and bake at 180 ° for about 40 minutes (do the toothpick test).
- You can eat it warm or cold. Slice it and bring it to picnics already portioned.
