Asparagus, Feta & Dill Quiche Recipe

Introduction

This asparagus, feta, and dill quiche is a delightful way to celebrate spring vegetables with creamy, tangy flavors. The buttery homemade pastry pairs beautifully with tender asparagus and fresh herbs, making it perfect for brunch or a light dinner.

Ingredients

• ½ tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g asparagus (about two bunches), woody stalks removed
• 100ml double cream
• 300ml crème fraîche
• 1 tbsp natural yogurt
• 3 eggs
• ¼ tsp white pepper
• ¼ tsp smoked paprika
• small handful of dill
• 200g feta, cut into 1cm cubes
• 250g plain flour, plus extra for dusting
• 50g vegetarian Italian-style hard cheese, grated
• 130g cold salted butter, cut into cubes

Instructions

1. Step 1: Heat the vegetable oil in a pan over medium heat and fry the chopped onion for 5 minutes. Add the crushed garlic and cook for another 5 minutes, until the onion is soft but not golden. Remove from heat and let it cool.
2. Step 2: Bring a large pan of salted water to a boil. Cook the asparagus for 3 minutes, then drain and plunge into cold water to stop cooking. Drain again, set aside eight whole spears, and chop the rest into 3cm lengths.
3. Step 3: For the pastry, combine the flour and grated cheese in a bowl. Rub in the cold butter with your fingers until the mixture resembles breadcrumbs. Add cold water 1 tablespoon at a time until a dough forms (you may need 3-6 tablespoons). Wrap and chill in the freezer for 5 minutes to firm up.
4. Step 4: Roll out the pastry on a lightly floured surface until large enough to line a deep 23cm flan tin with a slight overlap. Carefully lift the pastry over the tin, gently pressing it into the edges. Trim the overhang to 2cm past the rim. Prick the base with a fork and chill in the freezer for 15 minutes.
5. Step 5: Preheat the oven to 200°C (180°C fan/gas mark 6). Line the pastry case with scrunched-up baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes. Let it cool slightly.
6. Step 6: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs, taking care not to create bubbles. Stir in the fried onion mixture, white pepper, smoked paprika, most of the dill, the chopped asparagus, and most of the feta cubes.
7. Step 7: Place the pastry case on a baking tray and pour in the filling, distributing the feta and chopped asparagus evenly. Arrange the reserved whole asparagus spears and remaining feta on top.
8. Step 8: Reduce oven temperature to 180°C (160°C fan/gas mark 4) and bake for 35-40 minutes, until the filling is set but still has a slight wobble in the centre. Allow to cool before slicing and serving.

Tips & Variations

• Use cold butter and minimal water when making the pastry for a crisp, flaky crust.
• Try substituting the feta with goat cheese or ricotta for different flavor profiles.
• Add a handful of chopped spring onions or leeks with the onion for extra depth.
• Serve the quiche warm or at room temperature for best texture and flavor.

Storage

Store any leftover quiche covered in the refrigerator for up to 2 days. Reheat slices gently in a low oven or microwave until warmed through, taking care not to dry it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry ahead of time?

Yes, the pastry dough can be made up to a day in advance and stored wrapped in the refrigerator. Let it come to room temperature briefly before rolling out.

What can I use instead of crème fraîche?

If you don’t have crème fraîche, you can substitute with sour cream or full-fat Greek yogurt, though the flavor will be slightly different.