This is adapted from taste.com.au
300g smoked salmon
1 bunch trimmed asparagus or subsitute with a canned spears
200g camembert
8 eggs
2/3 cup cream
Step 1
Preheat oven to 180°C / 375F.
Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish.
Lay out the asparagus. Arrange over the smoked salmon and top with the sliced camembert.
Step 2
Whisk together the eggs and cream with salt and freshly ground pepper.
Pour over the camembert.
Bake for 30-35 minutes or until puffed and golden.
Step 3
Set aside for 5 minutes to cool slightly.