Heat oven to 200C/180C fan/gas 6
Chop the asparagus, leeks and broccoli into small slices.
In a mixing bowl, beat the eggs, cream, mustard together.
Cut the Chavroux goat’s cheese log into small pieces and add them to the mixture.
Add the sliced vegetables to the mixture and mix again.
Pour into tart case and bake for 30 minutes or until golden brown on top.
Chef Theodore Chana’s top tip: serve cold on a sunny day, enjoy in a picnic or family gathering.