Asparagus, Feta & Dill Quiche Recipe

Introduction

This asparagus, feta & dill quiche is a delightful combination of fresh spring flavors and creamy textures. Perfect for a light lunch or a brunch centerpiece, it balances tender asparagus with tangy feta and aromatic dill in a buttery pastry crust.

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 finely 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 set aside to cool.
2. Step 2: Bring a large pan of salted water to a boil and cook the asparagus for 3 minutes. 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 plain flour and grated hard cheese in a bowl. Rub in the cold butter cubes with your fingers until the mixture resembles breadcrumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Wrap and chill in the freezer for 5 minutes.
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. Use the rolling pin to transfer the pastry to the tin and gently press into the edges. Trim so the pastry sits 2cm above 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 chilled pastry case with scrunched-up baking parchment and fill with baking beans. Blind bake for 15 minutes. Remove the beans and parchment, then bake for 5 minutes more. Leave to cool slightly.
6. Step 6: In a bowl, gently combine the double cream, crème fraîche, natural yogurt, and eggs without creating bubbles. Stir in the fried onion and garlic mixture, white pepper, and smoked paprika. Fold in most of the dill, the cubed feta, and the chopped asparagus.
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 the oven temperature to 180°C (160°C fan)/gas mark 4 and bake the quiche for 35–40 minutes until set with a slight wobble in the center. Allow to cool before slicing and serving.

Tips & Variations

• Use fresh, firm asparagus for the best texture. You can substitute feta with goat cheese for a creamier, tangier flavor.
• To enhance the crust’s flavor, chill the pastry thoroughly between steps and avoid overworking the dough.
• For a vegan version, replace the dairy and eggs with plant-based alternatives and use a suitable vegan cheese.

Storage

Store any leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. The pastry may lose a little crispness but the flavors will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry and filling in advance?

Yes, you can make the pastry and filling the day before, keeping the pastry chilled. Assemble and bake the quiche just before serving to ensure the crust stays crisp.

What can I serve with this asparagus, feta & dill quiche?

This quiche pairs wonderfully with a simple green salad, new potatoes, or a light tomato salad for a complete meal.