Wash the broccoli and blanch in boiling salted water for 3-4 minutes. Cool in a large bowl of ice water.
Peel the carrots, cut into thin slices and blanch in boiling salted water for 1-2 minutes. Cool in iced water.
Peel the lower third of the asparagus, cut off the woody ends and slice the sticks diagonally into 3-4cm pieces.
Blanch for 2-3 minutes then cool in iced water. Preheat oven to 200°C (180°C fan, gas 6).
Dice the bacon.
Wash the pepper, cut it in half, deseed and dice.
Peel and slice the potatoes.
Wash the tarragon, shake dry and finely chop the leaves.
Whisk the eggs with the milk and season well with salt, pepper and nutmeg.
In a deep non-stick ovenproof pan, add the bacon and vegetables. Heat for a few minutes. Pour in the egg mixture, sprinkle with the tarragon and bake in the oven for 20 minutes.
Serve cut into slices.