Asparagus, Feta and Dill Quiche

Name: Asparagus, Feta and Dill Quiche
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 8
Ingredients: 500 g asparagus; 200 g feta cheese; 3 eggs; 1 onion, finely chopped; 2 cloves garlic, crushed; 100 ml double cream; 300 ml creme fraiche; 1 tbsp natural yogurt; 250 g plain flour; 50 g vegetarian Italian-style hard cheese, grated; 130 g cold salted butter, cubed; 4 tbsp cold water; 1/2 tbsp vegetable oil; 1/4 tsp white pepper; 1/4 tsp smoked paprika; 1 small handful fresh dill

This asparagus, feta and dill quiche has a crisp cheese pastry and a creamy, savory filling with fresh spring flavor. It is elegant enough for brunch or lunch with guests, yet practical to make ahead and serve at room temperature.

Servings8 Portions

Prep Time30 Mins

Cook Time65 Mins

Difficulty

Intermediate

Ingredients

asparagus
500 g
feta cheese
200 g
eggs
3
onion, finely chopped
1
garlic, crushed
2 cloves
double cream
100 ml
creme fraiche
300 ml
natural yogurt
1 tbsp
plain flour
250 g
vegetarian Italian-style hard cheese, grated
50 g
cold salted butter, cubed
130 g
cold water
4 tbsp
vegetable oil
0.5 tbsp
white pepper
0.3 tsp
smoked paprika
0.3 tsp
fresh dill
1 small handful

Step-by-Step Instructions

Warm the vegetable oil in a frying pan over medium heat. Add the onion and cook for about 5 minutes, then stir in the garlic and cook for another 5 minutes, until the onion is soft and translucent but not browned. Remove from the heat and let cool.

Bring a large pan of salted water to a boil. Add the asparagus and cook for 3 minutes, then drain and transfer immediately to a bowl of cold water. Drain again, reserve 8 whole spears for the top, and cut the remaining asparagus into 3 cm pieces.

Make the pastry by mixing the flour and grated hard cheese in a bowl. Rub in the cold cubed butter with your fingertips until the mixture looks like fine breadcrumbs. Add cold water 1 tbsp at a time, using just enough to bring the dough together. Wrap and freeze for 5 minutes to firm slightly.

Roll the pastry on a lightly floured surface until large enough to line a deep 23 cm flan tin. Lift it into the tin, press it gently into the edges, and trim so the pastry sits about 2 cm above the rim. Prick the base with a fork, then chill in the freezer for 15 minutes. Heat the oven to 200°C/180°C fan/gas 6.