Asparagus, Feta & Dill Quiche Recipe

Introduction

This Asparagus, Feta & Dill Quiche is a delightful combination of fresh spring vegetables and creamy cheeses. Perfect for a light lunch or a brunch centerpiece, its crisp pastry and flavorful filling make it a crowd-pleaser that’s surprisingly easy to prepare.

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 brown. Remove from heat and set aside to cool.
2. Step 2: Bring a large pan of salted water to a boil. Cook the asparagus for 3 minutes, then drain and immediately plunge into cold water to stop the cooking. Drain again. Set aside eight whole spears, then chop the rest into 3cm lengths.
3. Step 3: For the pastry, combine the flour and grated hard cheese in a bowl. Rub in the cold butter with your fingers until the mixture resembles breadcrumbs. Add 1 tablespoon cold water at a time, mixing gently, until the dough comes together. You may need 3 to 6 tablespoons. Wrap the dough 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 some overlap. Using the rolling pin, carefully transfer the pastry into the tin, pressing gently into the edges. Trim the excess so it comes about 2cm above the rim. Prick the base all over with a fork.
5. Step 5: Chill the pastry case in the freezer for 15 minutes. Meanwhile, preheat the oven to 200°C (180°C fan)/gas mark 6.
6. Step 6: Line the chilled pastry with scrunched-up baking parchment and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes. Let it cool.
7. Step 7: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs. Avoid over-mixing to prevent bubbles. Stir in the fried onion and garlic mixture, white pepper, smoked paprika, chopped dill, most of the feta, and the chopped asparagus.
8. Step 8: Place the pastry case on a baking tray. Pour in the filling, distributing the chopped asparagus and feta evenly. Arrange the whole asparagus spears and remaining feta on top.
9. Step 9: Immediately reduce the oven temperature to 180°C (160°C fan)/gas mark 4 and bake the quiche for 35-40 minutes. The filling should be set but still have a slight wobble in the center. Let it cool before slicing and serving.

Tips & Variations

• Use frozen asparagus if fresh is unavailable, but reduce the boiling time to 1-2 minutes to avoid overcooking.
• For extra richness, add a little grated nutmeg to the filling mixture.
• Swap dill for fresh tarragon or chives for a different aromatic twist.
• To make the quiche vegetarian-friendly, ensure the hard cheese used is free from animal rennet.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven (160°C/140°C fan) for 10-15 minutes to keep the pastry crisp. It can also be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shortcrust pastry instead of the homemade cheese pastry?

Yes, shortcrust pastry works well if you prefer a quicker option. Just blind bake it as directed to avoid a soggy base.

Can I prepare this quiche in advance?

Absolutely. You can blind bake the pastry and prepare the filling a day ahead. Assemble and bake on the day you plan to serve for the freshest result.